3 lbs. russet or Idaho potatoes, sliced 1/4 inch thick
2 cups heavy cream
1 cup Gouda cheese, grated
1/2 cup sharp cheddar cheese, grated
1/2 cup jack cheese, grated
4 oz. Brie cheese
1/2 cup Chobani Greek yogurt, plain, low fat
1 lb. bacon, diced
1 stalk celery, diced
1 bell pepper, diced
1 small white onion, diced
3 cloves garlic, minced
2 stalks of green onion, diced
1 tablespoon black pepper
1 tablespoon creole seasoning
1 tablespoon garlic powder
1 tablespoon onion powder
1/2 tablespoon dried oregano, crushed
Instructions
1/4 cup flour
extra virgin olive oil
2 tablespoons apple cider vinegar
Preheat oven to 400 degrees.
Mix Gouda, sharp and jack cheese together and set aside.
Rinse potatoes and slice 1/4 inch thick using a knife or a mandolin, place sliced potatoes in cold water with apple cider vinegar. Allow potatoes to soak 30 minutes, drain, rinse, place in a large pot of salted water and boil for 10 minutes. Drain potatoes and set aside.
In a medium pan, add about 1 tablespoon of extra virgin olive oil over medium heat, add bacon and cook until crispy about 8 minutes, remove bacon, place on paper napkins to drain.
Reserve 2 tablespoons of bacon grease in pan, add bell pepper, white onion, and celery. Sauce for 5 minutes, add garlic and saute 1 minute more.
Add flour and seasonings and whisk well for about 3 minutes. Add heavy cream and whisk well. Add brie and about 1 cup of Gouda cheese mix and whisk well. Add Greek Yogurt and mix well.
In a 13X9 or slighter smaller greased casserole, add about 1/2 cup of cream mixture to the bottom of casserole.
Layer potatoes, 1/2 cup more cream sauce, 1/2 cup of cheese blend. Repeat, ending with cheese sauce and grated cheese on top.
Sprinkle cooked bacon and green onion on top. Cover with foil and bake for 45 minutes, remove foil and bake an additional 5-10 minutes.
Allow casserole to cook for about 15 minutes, before serving. Enjoy!
Originally Submitted
7/26/2013
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