Potatoes Gratin With Bacon

Potatoes Gratin With Bacon

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Prep Time:  minutes
Cook Time:  minutes
Ready In:  minutes

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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.

  • 2 1/2 Pounds Whole Yukon Gold Potatoes
  • 12 Ounces Bacon (Cut Into Lardons)
  • 2 Yellow Onions (Thinly Sliced)
  • 2 Garlic Cloves (Minced)
  • 1 Cup Dry White Wine
  • 1/2 Cup Crème Fraîche
  • 1/2 Cup Heavy Cream
  • 1 Teaspoon Ground Allspice
  • 2 Pounds Reblochon Cheese (Sliced)
  • 1 Teaspoon Kosher Salt
  • 1 Teaspoon Freshly Ground Pepper
  1. Preheat oven to 350 degrees.
  2. Wash potatoes and transfer to large-size pot of cold, salted water. Bring to boil, then reduce heat and simmer until potatoes are just tender, being careful not to overcook. Remove potatoes from water and let air-dry. Once cooled, slice potatoes 1/4 inch thick and set aside.
  3. While potatoes are cooking, cook bacon lardons, in large-size sauté pan, until brown then drain the bacon fat. Add the sliced onions and garlic to same pan and cook 5 to 8 minutes until soft. Add wine and cook until liquid is reduced by half. Add cream and allspice and continue cooking for 5 minutes over a medium-heat to reduce cream slightly. Add crème fraîche and bacon to cream mixture. Stir to combine. Season with kosher salt and pepper.
  4. In 9x11 inch oven-proof dish spread one-third of creamy onion mixture on bottom of pan. Add one layer of sliced potatoes without overlapping. Season with kosher salt and pepper. Layer a third of the sliced Reblochon. Repeat with another third of the creamy onion mixture, then potatoes (season with kosher salt and pepper), then another third of sliced Reblochon. Top with remaining cream mixture and remaining sliced Reblochon.
  5. Place in oven, uncovered, for 30 to 40 minutes until brown and bubbly.
  6. Remove from oven and let rest 10 minutes before serving.
  7. Serves 6
  8. Prep Time: 30 Minutes Cook Time: 40 Minutes Total Time: 70 Minutes
  9. "Work With What You Got!"
  10. ©Tiny New York Kitchen © 2018 All Rights Reserved

Victoria

Victoria has been cooking and writing recipes since she was a teenager. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France. Victoria is published in Hearst Newspapers, Greenwich Free Press, New Canaanite, and more.

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