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Potato and Bacon Au Gratin
Potatoes are such a versatile vegetable and this is the kind of dish that will be devoured the minute you put it on the table. It’s hard to say no to a second helping of my potato and bacon au gratin. This recipe is from Curtis Stone.
Ingredients
- 5 ounces/140g applewood-smoked bacon, diced
- 1 cup/240ml chopped onion
- 2 garlic cloves, finely chopped
- 2 cups/480ml heavy whipping cream
- 1/2 cup/120ml whole milk
- 2 tablespoons/30ml finely chopped fresh thyme
- 4 pounds/1.75kg Yukon Gold potatoes, peeled
- 1 teaspoon/5ml kosher salt
- 1 teaspoon/5ml freshly ground black pepper
- 2 cups/480ml (about 8 ounces/230g) grated Gruyère cheese
Wine Match
Rich White
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Directions
- Preheat the oven to 350°F.
Sauté the bacon in a heavy large sauté pan over medium heat until just golden brown, about 7 minutes.
- Using a slotted spoon, transfer the bacon to a bowl, leaving the bacon drippings in the pan.
Add the onions to the same pan and sauté until they are translucent, about 4 minutes.
Add the garlic and sauté until the onions are pale golden, stirring often, about 2 minutes. Add the cream, milk, and thyme.
Bring the mixture to a simmer. Set aside
- Meanwhile, using a mandoline slicer or a very sharp knife, cut the potatoes crosswise into 1/8-inch-thick slices.
Toss the potato slices in a large mixing bowl with the warm cream mixture to coat.
Add the salt and black pepper and toss again.
- Neatly arrange one-fourth of the potato mixture in a 13x9x2-inch baking dish or other 2-quart baking dish. Sprinkle 1/2 cup of the cheese over.
Repeat layering the remaining potato mixture and cheese 3 more times.
Cover with foil and bake for 40 minutes.
- Remove the foil and bake until the potatoes are tender and golden brown on top, about 20 minutes.
You should be able to gently poke a fork through the potatoes when finished.
Let stand for 10 minutes to cool slightly, then serve.
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