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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.

The post Weekend Barbecue Dish: Patatosalata appeared first on The National Herald.

Source: The National Herald
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