Wednesday, November 11, 2009

Tonights Dinner

Potato Bacon Cassarole

1 1/2 large onions
1 tbs olive oil
3 cups water
chicken bouillon
Some cornstarch
12 slices precooked bacon
5 large potatoes
Parmesan cheese

Heat olive oil in large skillet. Dice onions. Cook onions in skillet with oil until soft and starting to brown. Meanwhile, boil water and bouillon. Mix cornstarch with a little cold water and add to boiling chicken broth while stirring. Reduce heat and add caramelized onions. Simmer until thickened. Slice potatoes nice and thin. Spread a thin layer of the chicken/onion gravy on the bottom of a retangular baking dish. Put a layer of potatoes in the pan. Spread another layer of gravy on the potatoes. Tear a few slices of bacon into pieces and spread evenly. Sprinkle Parmesan cheese over it. Repeat this process a few times until it is at the desired thickness. Last layer of potatoes, sprinkle Parmesan directly on top. Cover with foil and bake @350F for 45 min. Remove foil and bake another 15 min. Let sit a few minutes and then serve.

I've got kind of mixed feelings about this meal. Jana really liked it, as did Erika. I thought it was ok. Kendra doesn't like potatoes, so this was a no go for her. Beckra said it was so-so (in spanish, no less). If I do it again, I'd like to make some changes. The potatoes would be better peeled, I think, but that adds prep time. I'd like to make it creamier without added a lot of calories. Maybe use a skim-milk-based sauce instead of the basic gravy. If anyone has ideas, I'd be happy to hear it. :)

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