This dish mimics a traditional potato gratin. It is a super-easy recipe that can take the gratin’s place or show up at your backyard picnic. Serves 8
1 pound Velveeta
8 Yukon gold potatoes
1 1/2 cups mayonnaise
1 cup half-and-half
1/2 cup chopped yellow onion
1/2 cup Kalamata olives, chopped
Grape seed oil
8 bacon slices, cut into 1-inch pieces
Freeze cheese 45 minutes to 1 hour.
Cook washed potatoes in boiling water 25 to 30 minutes or until tender. Drain and cool.
Peel potatoes and cut into 1-inch cubes.
Grate frozen cheese, using large holes of a grater.
Preheat oven to 325 degrees F. Combine mayonnaise and half-and-half in a large bowl. Stir in onion, olives, potatoes and cheese until blended. Add salt and pepper to taste.
Grease a 13 x 9-inch glass baking dish with grape seed oil. Spoon potato salad into the baking dish and top with bacon.
Bake at 325 degrees F for 55 minutes. Increase oven temperature to broil and broil 5 minutes or until bacon is crisp. Cool for 10 minutes before serving.