Toronto Teacher Mom: Chef Michael Smith

Chef Michael Smith's Bacon Potato Casserole Recipe - A Cascade Exclusive

Last night, I enjoyed a delicious meal at The Chase in downtown Toronto hosted by Chef Michael Smith and Cascade. The theme of the evening: how to plan for a dinner party that sparkles. Items on the menu were taken from Chef Michael Smith's newest cookbook and included his Sunny Southwest Salad, Greek Chicken and Flaming Bananas, which were to die for! As an hors d'oeuvre, we enjoyed Bacon Potato Casserole, a perfect marriage between bacon and potatoes with cheddar cheese to hold it all together. It was so scrumptious that I am going to have to try making it myself. Luckily, as a P&G mom, I get to share this Cascade-exclusive recipe with you so you can try it, too!

Bacon Potato Casserole by CHEF MICHAEL SMITH
Recipe exclusively for Cascade.
Copyright © Michael Smith, 2015

Serves 12 to 16

Ingredients:

12 slices of thick-cut bacon, chopped
1/2 cup (125 mL) of all-purpose flour
4 cups (1L) of milk
3 cups (about 10 ounces or so) of smoked or plain cheddar cheese, grated
1 tablespoon (15 mL) of dried thyme
1 tablespoon (15 mL) of paprika (smoked paprika if you can find it)
1 teaspoon (5 mL) of salt
1/2 teaspoon (2 mL) of your favourite hot sauce
10 or 12 large russet baking potatoes (4 pounds/1.8 kg or so), peeled and thinly sliced

Directions:

Preheat your oven to 350°F (180°C). Turn on your convection fan if you have one. Lightly oil a 13x9-inch (3.5 L) baking pan.
Toss the bacon, along with a big splash of water into a large soup or stockpot over medium heat. Cook, stirring frequently until the water evaporates and the bacon is fully browned and evenly crispy, 10 minutes or so. Pour the works through a strainer. Reserve the crisp bacon and return 1/2 cup of the flavourful bacon fat to the pot. Discard the rest of the fat or save it for another use.
Sprinkle the flour over the fat and stir the works into a paste. Return to medium heat and slowly pour in the milk, whisking the sauce as it heats and thickens. Briefly bring to a full furious boil, and then reduce the heat to a slow, steady simmer. Whisk in 2 cups of the smoked cheddar cheese and the thyme, paprika, salt and hot sauce. Remove from the heat.
Stir the potatoes and the crisp bacon into the sauce, coating them evenly. Transfer the works to the baking pan, nudging into an even layer. Sprinkle the remaining smoked cheddar cheese evenly over the surface.
Loosely cover the works with foil that’s been coated with a light film of cooking spray. After 60 minutes remove the foil so the top can begin browning. After 90 minutes begin checking for doneness every 10 minutes or so. Bake until the potatoes are tender, the top is golden brown and the sauce is bubbly, reduced and thickened, up to 2 hours in total. Serve and share!