Potato Gratin With Gruyere

• 1 whole Onion
• 2 whole Shallots
• 4 whole Sun-dried Tomatoes
• 1 bunch Flat Leaf Parsley
• 4 strips Bacon
• 1 clove Garlic
• 2 cans (14 Oz. Can) Whole Cooked Potatoes
• 2 Tablespoons Butter
• 1/3 cups Heavy Cream
• 1/2 cubes Chicken Bouillon
• 1 pinch Salt
• 1 pinch Pepper
• 3/4 cups Grated Cheddar Cheese
• 3/4 cups Grated Gruyere Cheese

1. Preheat your oven to 400u0b0F.
2. Start chopping the onion, shallots, sundried tomatoes, parsley and bacon. Grate the garlic.
3. Add the potatoes to a casserole dish. Set aside.
4. Cook the bacon in a skillet over medium heat; remove and set aside. Leave the grease in the skillet and then add the butter, onion, shallots, garlic and sundried tomatoes to the skillet. Cook in bacon fat and butter until onions are clear. Add heavy cream, parsley, 1/2 of the bouillon cube, salt and pepper. Stir and cook sauce on low heat until thickened. Cover potatoes with sauce, and toss lightly. Now add generous amounts of cheese. Bake uncovered for 20 minutes. Enjoy!

onion, shallots, tomatoes, parsley, bacon, clove garlic, potatoes, butter, heavy cream, chicken bouillon, salt, pepper, cheddar cheese, gruyere cheese

Taken from tastykitchen.com/recipes/sidedishes/potato-gratin-with-gruyere/ (may not work)