When Peggy cooks, everyone shows up! Peggy’s Best Au Gratin will have you standing at full attention the minute you lay your eyes on this delightful dish! Tenderly cooked potatoes are layered with sweet peas and tasty onions, plus crumbled rustic bacon, all smothered in a deliciously creamy mayo-based sauce, and then covered with melted cheddar cheese. Peggy knows her stuff and with Peggy’s Best Au Gratin, you will never doubt her expertise again. Peggy knows cooking, Peggy knows potatoes, and Peggy knows the way to everyone’s heart! Mmm, mmm good! You’re the best, Peggy!
Ingredients
- 6 bacon strips
- 1 medium onion, chopped
- 4 cups potatoes, peeled and sliced, cooked
- 1/2 teaspoon salt
- 1 (10-ounce) package frozen peas, cooked and drained
- 2 cups sharp cheddar cheese, shredded, divided
- 1/2 cup mayonnaise
- 1/2 cup 2% milk
Directions
Step 1 –Line a large platter with paper towels.
Step 2 –In a large skillet over medium heat, add the bacon, cooking until crisp. Transfer it to the prepared platter to drain.
Step 3 –Once the bacon has cooled slightly, on a cutting board with a sharp knife, dice the bacon into small pieces.
Step 4 –In the same large skillet with 1 tablespoon of the bacon fat reserved, over medium-high heat, add the onion and sauté until tender.
Step 5 –Evenly layer the potatoes, the salt, the peas, 1 cup of the cheddar cheese, and the diced bacon on top of the onion mixture, reduce the heat, cover, and simmer until heated through, about 10 minutes.
Step 6 –In a medium bowl, add the mayonnaise and the milk and whisk until smooth.
Step 7 –Evenly pour the mayonnaise mixture over the top of the casserole.
Step 8 –Evenly sprinkle the remaining cheddar cheese over top of the casserole and let it simmer until the mayonnaise mixture is bubbly and thickened, and the cheddar cheese has melted.
Step 9 –Transfer the au gratin from the stovetop to a wire rack and let it stand before serving, for about 5 minutes.
Step 10 –Plate and serve.
