Bleu Cheese Gratin Dauphinois

• 3 lb Idaho potatoes; peeled and sliced very thin
• 1 package bleu cheese crumbles
• 1 package bacon
• 2 cup heavy cream
• 1 cup grated parmesan cheese
• 1 lemon; zested
• 1 salt and pepper

1. Cook bacon on sheet tray in oven at 375 for approximately 25 minutes or until bacon is crispy.
2. Drain fat.
3. Pat bacon dry with paper towels.
4. Chop bacon into small bits and set aside.
5. Pour enough cream on bottom of casserole dish to cover.
6. Layer potatoes across dish leaving no holes.
7. Top with half of bleu cheese crumbles and 1/3 of parmesean and bacon.
8. Squeeze 1/3 of the lemon juice.
9. Repeat two more times.
10. Pour remaining cream over top and press down to ensure distribution of cream.
11. Cover with foil and bake at 350 for approximately 1 hour.
12. Uncover during last 15 minutes.
13. Garnish with lemon zest.
14. Serve with sour cream if desired.
15. Variations; Sour cream, creme fraiche, butter, applewood smoked bacon, cheddar, gruyere, scallions, chives, cayenne, jalapenos, celery root, parsley, rosemary, celery, onion, walnuts, asiago, pancetta,

potatoes, bleu cheese crumbles, bacon, heavy cream, parmesan cheese, lemon, salt

Taken from cookpad.com/us/recipes/344672-bleu-cheese-gratin-dauphinois (may not work)