Cheesy Potatoes with Bacon and Cream

I have been thoroughly chastised for not posting this recipe sooner.  (Emails, comments, phone calls even.  Sheesh!)  Sorry about that.  I was afraid I might get in trouble for posting something that is so blatantly bad for your health.  Seriously, this is NOT diet food.  It is the polar opposite of diet food.

And that is exactly why it is so dang good.

Let's first give credit where credit is due - Chef Frank Farmer.  At least, I'm assuming it's his recipe, since there were no other credits on the recipe sheet I received during class.  I couldn't find a website for him, but here's his brief bio from KitchenArt: "Chef Frank Farmer is a culinary graduate of Johnson and Wales University in Rhode Island. He has worked at several restaurants, including McGraw’s Steak, Chop, and Fish House; Frank’s Café West; and Sarge Oak on Main; and, was a teaching assistant in the culinary department at Johnson and Wales. Currently, Chef Frank is the executive chef for several fraternity and sorority houses at Purdue University."  

Very impressive, Frank.  Just like these potatoes.  

Cheesy Potatoes with Bacon and Cream

4 TBL butter

1 onion (1/4" diced)

3 TBL flour

2 C heavy cream (Thou shalt NOT sin and try to substitute something with less fat.)

Pepper to taste

Salt to taste

1 1/2 C cooked bacon, diced (Thou shalt NOT use cheapo gross bacon.  It's worth the extra $ to buy something decent!)

3 C russet potatoes, peeled and 1/4" diced

1/2 C shredded cheddar cheese

2 TBL fine breadcrumbs

1. Preheat a heavy dutch oven on the stone.  Add the butter and melt.  (I used medium heat.)

2. Saute the onion until translucent.

3. Stir in the flour, and cook for 3-5 minutes.  (Be careful not to let the butter or the flour burn!)

4. Gradually add in the cream, stirring constantly until thickened.

5. Season with the pepper and salt.  (Be generous with the salt - potatoes need it!)

6. Stir in the bacon and potatoes, and coat well.

7. Sprinkle the cheese and breadcrumbs on top.

8. Cover, and bake at 400 degrees for 20 minutes.  (And be sure you follow the directions - because now I know why our potatoes were a little undercooked.  I forgot to cover them and I had the oven at 375.  Oops.  But you know what?  They were still great!)

Eat, enjoy, and make sure you keep a working defibrillator nearby.