Sunday, December 05, 2010

Potato gratin with bacon

A beautiful potato dish came out of the oven yesterday night, all steamy an bubbly. We took a few bites, then a few more, and we would have eaten the whole dish if it wasn't for this blog. I wanted to take a picture but there wasn't enough light... Now this cold leftover doesn't look half as nice as the dish did yesterday, but hopefully it gives you an idea... The potatoes literally melted in our mouths. Yum!

Serves 2
(prep time: 10 minutes, cooking time: 1 hour)

  • 4 big Yukon gold potatoes
  • 4 strips bacon
  • 1/2 big yellow onion
  • 1 garlic clove, peeled and cut in half
  • 1 tsp butter
  • about 1 cup whole milk
  • about 4 oz. (100 g) gruyère cheese
  • salt, pepper, nutmeg
  1. Peel the potatoes, rinse them and slice them. Dice the bacon. Chop the onion. Place all in a large bowl.
  2. Sprinkle with salt, freshly ground black pepper and freshly grated nutmeg. Toss well.
  3. Rub a glass or ceramic oven-safe dish with garlic (here's my dish). (Discard what remains of the garlic clove.)
  4. Butter the dish, then throw in the potatoes and gently shake the dish from left to right to arrange the potatoes in an even layer.
  5. Pour the milk.
  6. Bake for about 45 minutes at 360ºF (180ºC).
  7. Take out of the oven momentarily and grate gruyère cheese on top. Return to the oven for another 15 minutes or so, checking from time to time until the cheese forms a nice, golden crust.
  8. Eat with a side of escarole salad.


Susan said...

Yum... I make scalloped potatoes all the time but never thought to add BACON - I am going to have to try this!

Guillaume said...

Looks delicious.

Credit Union said...

Looks so tasty, especially with the crispy edges! said...

Looks like we like to cook very similar foods. Just entering Blogland and I enjoyed your site. Sarah

rileymadel said...

Oops, i think i left the wrong url link. Still getting used to all of this...

Amber Elise said...

Oh man, j'aime votre blog! Here's question, I want to make this but I only have asiago cheese on hand. Do you think that would make a nice substitute?


Estelle said...

I'm sure asiago cheese will work great! If it's very salty, then maye use a little less of it? You'll have to try and let us know :-)