Super Sides: Paper Thin Bacon Cheddar Potatoes

Paper Thin Cheddar Bacon Potatoes 1_small

Are you starting to think about Thanksgiving yet? Maybe I’m the only food nerd that is, but I had some time yesterday and three lonely potatoes sitting on my counter. I had this vision of a rustic, pretty potato dish (because mashed potatoes, while delish, are not much to look at) and this recipe started forming in my head.

My kids really love when I slice and cook potatoes that are really thin, so I got out my trusty mandoline and sliced ’em up in three minutes flat. A quick sauté with the onions, garlic and bacon and everything was in the baking dish in about 10 minutes. (I didn’t bother to peel the potatoes first because we like the skin. But it would be prettier without it.)

I did two versions — one with an Italian cheese blend (parm, mozzarella, asiago) and one with cheddar and everyone preferred the cheddar. But both were good, so you choose what your family likes.

This would be a great Thanksgiving side!

p.s. It helps to choose potatoes that are uniformly shaped and not super wide in the middle. Long and thin is good!

Super Sides: Paper Thin Bacon Cheddar Potatoes


1 tablespoon olive oil

1 medium yellow onion

2-3 slices chopped bacon, uncooked

1 teaspoon minced garlic

3 large russet potatoes, peeled if you want

Salt and pepper

1 cup shredded cheddar cheese

Fresh chives for garnish


Preheat the oven to 400. Finely dice the onion and mince the garlic. Sauté onion a skillet with olive oil over medium heat for three minutes. Add garlic and chopped bacon and sauté an additional two minutes. Remove from heat.

Thinly slice the potatoes -- think paper thin. A mandoline really helps speed this up and makes the slices uniformly thin.

Spray the inside of an 8x8 square or round baking dish with non-stick spray. Spread the onion/garlic/bacon mixture in the bottom of the dish. Place the thinly sliced vegetables in the baking dish vertically, in an alternating pattern. Sprinkle generously with salt and pepper.

Cover the dish with foil and bake for 40 minutes. Remove the foil, top with cheese and bake for another 15 minutes or until the cheese is golden brown. Garnish with freshly chopped chives.

Serve warm, and use a spoon to dig out all the goodness in the bottom of the pan!

Related Posts Plugin for WordPress, Blogger...
Print Friendly, PDF & Email

Speak Your Mind