Potato Gratin with Bacon & Cheese

This is perfect as a dinner side, buffet, or brunch dish.  It can be assembled a day ahead and baked later.  It does take quite a bit of time to cook, so plan to get it in the oven first.  If you have a mandolin or slicer, use it to make the potato slices evenly and quickly.

Serves 10 - 12

  • ½ lb (226 gr) bacon, regular or low salt
  • 1 shallot, peeled, minced
  • 1 Tbsp butter
  • 2 ½ cups half n’ half
  • 2 tsp thyme
  • 2 tsp salt, to taste
  • ¾ tsp ground black pepper
  • ½ tsp dry mustard powder
  • 2 lbs (900gr) Yukon gold potatoes, peeled, cut into ⅛ inch thick rounds (keep in a bowl of water)
  • 1 medium sweet onion, peeled, halved and thinly sliced
  • 8 oz cheese, shredded (suggestions: old cheddar, swiss, smoked cheese gouda)
  • 2 Tbsp flour

Preheat oven to 375°F/190°C.  Butter 13x9 inch glass baking dish.  

Cut up bacon with kitchen scissors into a frying pan over medium-high heat.  Brown and drain on paper towels.  In a small saucepan over medium heat, sauté shallot in butter until clear.  Whisk in cream, thyme, salt, pepper, and mustard powder.  Add less salt if using regular bacon; more salt if using low salt bacon.  The potatoes absorb a lot of salt flavor.  Remove potato slices from water and pat dry with paper towels.  

Place ⅓ of the potatoes in the prepared casserole dish, overlapping slightly.  Sprinkle with 1 tablespoon flour.  Top with ½ of the onions, ½ of the crumbled bacon, and ⅓ of the cheese.  

Layer with another ⅓ of the potatoes, tablespoon flour, remaining ½ of the onions, remaining ½ of the bacon and ⅓ of the cheese.  

Top with remaining ⅓ of potatoes.  Pour cream mixture evenly over potatoes.  Sprinkle with remaining ⅓ of the cheese.  Cover gratin with foil and bake for 1 hour.  Uncover and bake until top is golden brown and potatoes are tender, about 45 minutes longer. 

Let cool for 10 minutes before serving.

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