Potatoes Gratin With Bacon

Originating from the Savoy region of the French Alps, this dish benefits from smoky bacon and the traditional cheese of the area, Reblochon. If you can’t find it, use a quality Gruyere or fontina with a bit of Brie or Camembert. Cook the potatoes a day ahead and allow to cool overnight, or make the dish ahead and bake right before serving, just be sure to take it out of the refrigerator to warm up a bit before you bake it.

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