Its so Tasty and Spicy!! A serious bite of YUM!
Add Crumbled Bacon and Minced Green Peppers for even more Fun!
Complexity Level: Easy
Total Time: Prep: 15 Bake: 1 hourBuffalo Cheddar Potato au Gratin
What You Need:
6 Potatoes, sliced paper thin
16 oz. Cream Cheese (use low fat for a healthier alternative)
1/2 cup Hot Sauce (I use Franks)
2 tbsp Heavy Cream
1 tsp Salt
1/2 tsp Ground Black Pepper
1 tsp Garlic Powder
1/2 Onion, minced
2 cups Shredded Cheddar Cheese
**Adding crumbled bacon and bell peppers?
2/3 cup Crumbled Bacon (Real Bacon Bits work Great!)
1 Bell Pepper, minced or sliced thin
8X8 baking Dish
To start, slice your potatoes paper thin. If you own a food processor, this will take maybe 2 minutes. If not, a mandolin or by hand will work. Just be sure the potatoes are not too thick, literally 2-3 mm is ideal. Otherwise they will take longer to cook.
Once blended smooth, it's time to begin assembly. Spoon about 1 tbsp of the hot sauce mixture into your baking dish. Cover the bottom with 1 layer if the thin potatoes and top them with about 1/4 cup of the hot sauce mixture. Sprinkle cheddar cheese over this layer and repeat. Potatoes, Sauce, Cheese. I did 6 layers. The tope layer can have the remaining sauce and cheddar.
Cover with foil (Assuring rom from the top of the potatoes and foil as this will rise a bit) and bake 1 hour at 375 degrees. After the hour, remove the foil and let brown 10-15 more minutes. If you potatoes were thicker you may need up to 30 more minutes of baking.
This was great with more hot sauce on top and a cold beer! A wonderful feast for sports, proteins, or even your favorite sandwich!
I hope you enjoy!