Potato Bacon Gratin Recipes

POTATO GRATIN WITH CHEESE AND BACON

Steps:

• Preheat the oven to 300 F / 150 C / Gas 2 and grease a 10 x 12-inch (25 x 30-centimeter shallow baking dish with a little of the butter.
• Peel and slice the potatoes into thick slices, approximately 1/8-inch (3-millimeters) thick. Place the potatoes in a colander and rinse thoroughly under cold, running water. Dry with kitchen paper and season well with salt and pepper (potatoes soak up a lot of salt while cooking, so be generous). Keep to one side.
• Cut the cheese into small cubes.
• Heat a large frying pan to hot but not burning. Dry fry (fry without any fat) for about 5 minutes until the bacon lardons are crisp and golden. Drain on kitchen paper. Place half the potatoes neatly into the dish, sprinkle over the bacon, then top with half the cheese followed by the remaining potatoes.
• Pour in enough cream to just cover the potatoes-don't worry if you don't use it all. Dot the surface with the remaining butter.
• Bake in the preheated oven until the potatoes are tender when pricked with a knife, about 1 1/4 hours.
• Remove the baking dish from the oven, dot the surface with the remaining cheese and return to the oven and cook until bubbling and golden, about 15 minutes. Remove from the oven and leave to stand for 15 minutes covered in foil before serving.

POTATO-BACON GRATIN

Steps:

• Preheat the oven to 350°F.
• Cut the bacon into 3/8-inch-thick slices, and stack them in two piles, then cut the bacon crosswise into 3/8-inch even-sided rectangular shapes, or lardons.
• Heat a large sauté pan or Dutch oven over medium-high heat for a minute. Swirl in the olive oil and add the bacon. Cook the bacon about 5 minutes, stirring often, until tender and lightly crisped. Remove to a plate with a slotted spoon, reserving the bacon fat in the pan.
• Add the onions, 2 teaspoons thyme, 1 teaspoon salt, and some pepper to the pan. Cook 15 minutes, stirring and scraping with a wooden spoon, until the onions start to caramelize. Turn the heat down to low, and continue to cook, about 10 minutes, stirring often, until the onions are a deep golden brown. Remove from the heat and set aside.
• Use a mandoline to slice the potatoes into 1/16-inch-thick rounds. Pour 1/2 cup cream evenly onto the bottom of a 9-by-9-inch (or equivalent) gratin dish. Place one layer of potatoes side by side, slightly overlapping, on the bottom of the dish. Spread a third of the onions over them and scatter a third of the bacon on top. Arrange a second layer of potatoes, drizzle a 1/4 cup cream over it, and season with 1/4 teaspoon salt, a healthy pinch of pepper, and 1 teaspoon thyme. Press the potatoes down with your fingers, letting the cream soak up through the layers. This will ensure that the cream is evenly distributed and coats the potatoes well.
• Arrange another layer of potatoes on top, followed by another third of the caramelized onions and the bacon. Drizzle over another 1/4 cup cream, and continue with two more layers of potatoes. Drizzle with 1/2 cup cream and season with 1/4 teaspoon salt and a pinch of pepper. Press the potatoes down with your fingers again. Scatter the rest of the onions and bacon over the potatoes, and drizzle with 1/3 cup cream. Season one last time with 1/4 teaspoon salt, 1 teaspoon thyme, and a pinch of pepper. The cream should cover the potatoes but not be "soupy." Add more cream if the gratin seems dry.
• Cover tightly with aluminum foil. Bake 1 1/2 hours, until the potatoes are tender when pierced. Remove from the oven, and carefully uncover. Turn the oven up to 425°F and return the gratin to the oven. Cook another 20 minutes or so, until the top is nice and golden brown (as in "gratinéed").