Bacon potato gratin recipe
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- Root vegetables
- Potato side dishes
This traditional potato gratin from the Auvergne region in France is called Truffade gratinée. It uses Cantal cheese but you can use Emmental or Jarlsberg instead.
1 person made this
- 1.5kg potatoes
- 1 tablespoon goose fat
- 250g lean bacon, diced
- 3 large garlic cloves, minced
- 400g Cantal cheese (or Emmental or Jarlsberg cheese)
MethodPrep:10min ›Cook:20min ›Ready in:30min
- Boil unpeeled potatoes in water for 10 minutes. Peel and slice thinly.
- In a large pan heat goose fat and fry potato slices, bacon and garlic till potatoes are cooked all the way through. Add cheese and stir till melted.
- Tip into an oven proof dish and place it under the oven grill till browned, about 5 minutes.
Reviews & ratingsAverage global rating:(1)
Tartiflette - Alpine Melted Cheese, Bacon and Potato Gratin
Fast becoming a classic, Tartiflette is the perfect palliative supper dish for chilly autumn and winter evenings. This delicious, rich and hearty dish hails from the Alpine Haute Savoie region of France. For authenticity's sake, try to get hold of a whole Reblochon cheese. Reminiscent of Camembert or Brie in flavour, texture and shape, Reblochon has the perfect melting quality for Tartiflette. In addition, as this dish can be prepared a day or so ahead, it could make the ultimate Bonfire Night or Halloween centrepiece! This is a truly indulgent dish, which is best appreciated after a strenuous morning on the ski-slopes — or at least a brisk winter’s morning walk. It is important to use a ripe Reblochon, preferably bought a few days in advance and left to reach maturity out of the fridge. For this to happen, it should be uncategorised. Of course, if you have a good cheese monger you will be able to buy one ripe and ready to eat. Serve the Tartiflette hot and straight from the gratin dish with fresh salad, crusty bread and assorted pickles. Edited to add: One reviewer made a comment that you should fry the bacon and discard the fat - it IS stated in the main instructions to do just that! Also, if your potatoes are not cooked after 15 minutes plus 25 minutes in the oven, you have not cut them thin enough - try to cut them quite thinly, as shown in all the photos. Reblochon cheese is a very STRONG cheese - do not try this recipe if you are not a lover of strong cheese! Merci:-)
Potato Gratin with Bacon and Thyme
Preheat oven to 400°F. Cut off top 1/2 inch from head of garlic. Wrap garlic in foil and roast until soft, about 45 minutes. Cool. Squeeze garlic cloves into small bowl mash with fork. Cover and reserve.
Heat oil in heavy large skillet over medium-high heat. Add half of onions and 1 tablespoon thyme and cook until slightly softened, stirring frequently, about 6 minutes. Add remaining onions and sauté until very soft, about 15 minutes. Reduce heat to medium-low and cook until deep golden brown, stirring frequently, about 40 minutes longer. Set aside.
Sauté bacon in heavy medium saucepan over medium heat until bacon is beginning to crisp around edges, about 4 minutes. Pour off drippings from pan. Add cream, 1 tablespoon roasted garlic, and 2 teaspoons thyme simmer until slightly thickened, about 4 minutes. Cool.
Preheat oven to 400°F. Peel and thinly slice potatoes with mandoline or knife. Spoon 1/2 cup cream mixture over bottom of 8x8x2-inch metal or ceramic baking dish. Arrange 1/3 of potato slices over cream, overlapping as necessary. Sprinkle with pepper and 1/3 teaspoon coarse salt. Spread half of caramelized onions over potatoes. Spoon half of remaining cream mixture over onions. Cover with half of remaining potatoes. Sprinkle with pepper and 1/3 teaspoon salt. Spread remaining onions over potatoes. Spoon all but 2 tablespoons cream mixture over onions. Cover with remaining potato slices. Sprinkle with black pepper and remaining 1/3 teaspoon salt. Drizzle with remaining cream mixture. Sprinkle with remaining 1 teaspoon thyme. Cover tightly with plastic wrap, then foil.
Bake until potatoes are tender when pierced with knife (pierce knife through foil), about 45 minutes. Carefully remove foil and plastic wrap (steam will be released). DO AHEAD Can be prepared 2 hours ahead. Let stand at room temperature.
Increase oven temperature to 500°F. Bake until top is golden brown, about 10 minutes longer (or about 15 minutes if at room temperature). Let stand 10 minutes. Serve.
Yum! I made three changes: omitted the bacon, used dried thyme and Russet potatoes. The flavor was lovely and was quickly consumed at Christmas dinner. I was wary of using plastic wrap to bake it in, but it turned out just fine, with no melted mess! This will be my go to potato gratin now!
We found the flavour to be rich and tasty, but also thought that it was too greasy. We also ran short on the cream mixture so added a bit of fresh cream at the end. Flavours get 3 stars but the feel in my stomach was a 1.5 star.
This is the very best potato dish I have ever made or eaten. I save it for the holidays and all my friends and family look forward to it. It always takes center stage in the meal.
I made this for a large dinner party. Everyone raved about it. Although it is fattening, it is the ultimate comfort food. Love it!
I would give this five forks if I could. I roast the garlic at the same time as I leave the bacon and onions to cook together, while I am do other things (slice potatoes, prep the rest of the meal), then add the garlic and cream. That all takes about 45 minutes, but it's max 10 minutes of actual work. I do think the recipe is better if you add more cream/milk than they call for -- I have doubled it in the past, to get a creamier result. I have had the saran work, and the saran melt, so now I will try the turkey oven bag idea. This really is the most delicious potato recipe I've ever had.
This is ALWAYS a hit. The first time I prepared it I was VERY VERY leery about using saran wrap and foil. I did do it. but was nervous that it would be a toxic mess. I decided to use Reynolds Turkey Oven Bags instead. omitting foil. It worked out fantastic. If you use foil only it takes much longer to cook (you need the bag concept to create steam). No more worry. it turned out superb!
I used applewood smoked thick cut bacon which imparted a really great flavor to the dish. I thought it was a good balance of creaminess, salty and savory - very delicious!
I gave this only 1 fork because it was too time consuming for the mediocre results.
These potatoes are really good, worth the labor involved. Just be aware that they are not really creamy if that's what you're looking for. Knowing that, you won't be disappointed with the great taste of this dish.
Although this recipe has several steps, there are quite a few shortcuts you can take. First of all, the onions can be made up to about 4 days ahead and refrigerated, and you can make them in the crockpot if you wish. It may take several hours, but the results will be the same. In fact, you may want to make extra and use leftovers for sandwiches, etc. They're a good condiment to have around and can be frozen. Second, you can do both the garlic ahead of time as well as the bacon. As much as 3 days ahead, you can put the garlic in the oven along with something else you're baking, then squeeze out and refrigerate or freeze. Or you could put both the garlic and the bacon in the oven at the same time. Check the bacon after about 15 minutes to see if it's ready. Once you try baking bacon in the oven, you may not go back to frying it on top of the stove. Just use a pan that has a handle that is oven safe. If you find ways to do a lot of your prep ahead of time, you'll probably cook more and enjoy it more.
This was amazing! The only problem I encountered was that there just wasn't enough of the cream sauce, I had to make more at the last minute with some thyme, bacon drippings and cream. Absolutely delicious!!
- 1/2 pound slab applewood-smoked bacon
- 1 tablespoon extra-virgin olive oil
- 4 cups thinly sliced onions (about 1 pound)
- 1 tablespoon plus 2 teaspoons thyme leaves
- 2 1/4 pounds Yukon Gold potatoes, peeled
- About 2 cups heavy cream
- Kosher salt and freshly ground black pepper
- 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”).
[by Suzanne Goin with Teri Gelber. Copyright © 2005 by Suzanne Goin. Published by Knopf Doubleday Publishing Group. All Rights Reserved..
Suzanne Goin graduated from Brown University. She was named Best Creative Chef by Boston magazine in 1994, one of the Best New Chefs by Food & Wine in 1999, and was nominated for a James Beard Award in 2003, 2004, and 2005. She and her business partner, Caroline Styne, also run the restaurant A.O.C. in Los Angeles, where Goin lives with her husband, David Lentz.
Teri Gelber is a food writer and public-radio producer living in Los Angeles.
- Position a rack in the center of the oven and heat the oven to 400°F. Butter or oil a 3-quart gratin dish set aside.
Put the potatoes, cream , 1/2 tsp. salt, and a few grinds of pepper in a 12-inch skillet. Simmer, partially covered, over medium to medium-low heat, stirring occasionally and gently with a rubber spatula until the potatoes are barely tender when pierced with a fork or skewer, 8 to 12 minutes.
In a medium skillet, cook the bacon until browned and fully cooked. Set aside to cool, reserving 2 Tbs. of the fat in the skillet. Heat the reserved fat over medium-high heat and sauté leeks until tender, fragrant, and lightly browned. Season to taste with salt and pepper. When the bacon is cool, crumble it into small pieces.
Using a slotted spoon, transfer half the potatoes to the prepared gratin dish, spreading them evenly. Layer on the leeks, bacon, Gruyère, theyme, and nutmeg. Top with the remaining potatoes spreading them evenly, and pour over any liquid remaining in the pan.
In a small bowl, combine the breadcrumbs, Parmigiano-Reggiano, and melted butter.
Cheese and Bacon Baked Potatoes
The Hasselback potato is one of those seemingly fancy creations that&rsquos actually deceptively easy to make. Cutting the accordion-like shape takes no time at all--seriously. But the more important point here is that you can fill all those crevices with exponentially more toppings (hello, cheddar cheese and bacon) than your typical baked potato. And that's why, friends, this baked potato recipe is epic.
4 tablespoons butter, softened
Salt and freshly ground black pepper
½ cup shredded cheddar cheese
½ cup chopped cooked bacon, crumbled
1. Preheat the oven to 400°F. Line a baking sheet with aluminum foil.
2. Use a sharp knife to cut the entire top of the potato into thin crosswise slices (about ⅛-inch thick), stopping about three-quarters of the way down the potato so the base stays in tact and the pieces remain attached to the base.
3. Rub 1 tablespoon butter evenly across the top of each potato. Season the potatoes with salt and pepper, and then place them on the prepared baking sheet.
4. Roast the potatoes until they are golden and easily pierced with a fork, 20 to 25 minutes.
5. Remove the baking sheet from the oven and sprinkle each baked potato with 2 tablespoons shredded cheese and 2 tablespoons bacon. Push some of the toppings between the potato slices. Return the baking sheet to the oven and cook until the bacon is crisp and the cheese is melted, 5 to 7 minutes more.
How to Make Delicious Spicy oven baked sautéd potato and bacon gratin
Spicy oven baked sautéd potato and bacon gratin. Baking a potato in the oven does require a little more time than zapping it in the microwave, but it's mostly hands-off time. The perfect baked potato is crispy on the outside and pillowy in the middle. Cracked open and still steaming, it's ready to receive anything from a sprinkle of cheese to last night's.
Create your own potato gratin with the Recipe Heat the reserved fat over medium-high heat and sauté leeks until tender, fragrant, and lightly browned. Season to taste with salt and pepper. These oven-roasted potatoes are very easy to make, so you can have a delicious side dish with minimal work! You can cook Spicy oven baked sautéd potato and bacon gratin using 10 ingredients and 7 steps. Here is how you cook it.
Ingredients of Spicy oven baked sautéd potato and bacon gratin
- Prepare 6 large of Thin sliced potato on a mandolin or otherwise.
- Prepare 4 of thin sliced large onions.
- It's 5 large cloves of garlic.
- It's 2 of chillies, 1 red 1 green.
- Prepare 6 tablespoons of Vegetable oil.
- It's 250 g of bacon lardons.
- Prepare 1 tub (300g) of creme fresh.
- Prepare 300 g of strong cheddar cheese grated.
- Prepare of Salt and pepper.
- You need 50 g of butter.
You can use dried herbs but if you have fresh on hand, by all means, use them! I find the high temperature can cause fresh garlic to burn so roasted potatoes is one of the only places I really. View top rated Spicy oven baked potatoes recipes with ratings and reviews. Oven baked gilt-head bream, A Baked Potato, Bacon-Wrapped Baked Potatoes, etc.
Spicy oven baked sautéd potato and bacon gratin step by step
- Fry off bacon lardons and set aside for later..
- Grate cheddar cheese into a bowl and set aside for later..
- Place 6 tablespoons of oil in frying pan. Thinly slice potatoes and onions. Place potatoes first one layer in bottom of pan then a layer of onions and sprinkle them with salt and pepper and repeat process until all potatoes and onions are in the pan. Fry gently with a lid on..
- Finley chop garlic and chillies and add to the top of potato and onion mix in frying pan. When the potatoes on the bottom have browned turn the mix over. Do this until most of the mix has browned and softened ..
- Get an oven proof dish big enough to hold all the contents of what's in the frying Crush some more garlic and and mix with the butter. Rub this around the inside of this ovenproof dish..
- Placed cooked potato and onion mix into oven proof dish . Sprinkle on bacon lardons. Sprinkle on grated cheese. Drizzle creme fresh all over. Place in oven to bake at 180 degrees Celsius for 30 mins..
- Bon appetite . Love this one.
Place the potatoes in a colander and rinse thoroughly under cold, running water. This bacon & spicy bean baked potato is a great alternative. Streaks of meaty bacon, smoked paprika spice & Worcestershire sauce gives it great flavour. Prick them in several places with a fork. Chop your potatoes into large chunks.Confirm
How do I slice potatoes uniformly?
- There are many great tools to help with a large batch of slicing potatoes for a scalloped or au gratin dish. Namely the mandolin is one of the most popular tools out there. For Au gratin dishes, which use thinner slices, you can use a food slicer.
- Or work on your knife cutting skills. It is always hard to cut a moving object, and since potatoes are not flat, they will move. So first, cut a base to make the potatoes lay flat. Then, working from one end of the potato to the other, slice disks the desired width – super thin or thicker
- Use a marked chopping mat as a guide.
- If slicing by hand, just try to create uniform slices as far as thickness goes – about 1/8.” If they are bigger or smaller than 1/8” it doesn’t matter as long as you try and keep them relatively similar in size so they bake in the same amount of time then adjust time accordingly whether they’re thinner or thicker.
Bacon Cheddar Beer Potatoes Au Gratin
- 1/4 cup butter
- 1/4 cup all-purpose flour
- 1 teaspoon garlic powder
- 1 teaspoon ground chile de arbol (can substitute cayenne pepper, to taste)
- 1/2 teaspoon smoked paprika
- 1 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
- 1/2 cup beer, Belgian style wheat beer (Blue Moon)
- 1/2 cup reduced sodium chicken broth*
- 8 ounces mild cheddar cheese, shredded
- 3/4 cup half-and-half
- 1 cup whole milk
- 1 teaspoon Worcestershire sauce
- 24 ounces bacon, cooked, drained and chopped
- 3 pounds red potatoes, sliced thin
- Move rack to center of oven and preheat oven to 350°F.
- In a medium saucepan over medium-low heat, melt butter. Add flour and whisk allow flour to cook for 2-3 minutes to cook out the ‘floury’ taste. Add garlic, chile, paprika, salt, and pepper. Whisk to combine.
- Slowly add beer, chicken, and, half-and-half. Whisk until there are no lumps. Add cheese and whisk constantly until you have a smooth mixture. Add milk and Worcestershire. Reduce heat to low.
- Butter a 3 quart casserole dish. Layer potatoes in casserole dish, topping each layer with about ½ cup of cheese sauce. Halfway through add half of chopped bacon on top of cheese layer. Continue layering cheese sauce and potatoes. Reserve the remaining bacon.
- Bake for 70-90 minutes, until potatoes are tender. Top with remaining bacon for the last 10 minutes of cook time. Allow potatoes to rest for 20 minutes before serving to thicken up.
- Serve and enjoy!
- *If you do not have chicken broth, you can heat ½ cup water and 1/2 teaspoon chicken bouillon to substitute.
I love a good Belgian beer, and I love cheese. OK I love potatoes too. Bacon - yup you got me there. I could eat this for breakfast, lunch or dinner! Sounds terrific.
Bacon, cheddar and potatoes, I'm there. Not sure about the beer. How does it enhance the flavor of the dish?
Sure, I go away for a week and you try to sneak this past me while I'm gone? I FRIGGIN' (real word) LOVE this idea. Beer cheese soup is a favorite of mine but this could very well come in second. Genius!
Picture looks absolutely amazing! not a beer fan.. but willing to give it a try! thanks for sharing!
does the alcohol cook off enough to allow minors to eat it .
It does cook off. If you are uncomfortable you can use chicken broth in its place.
I am not a beer lover, but recently discovered the advantages of cooking with beer: rich, deep flavors, boosts color, makes people ask: "what did you put in here? it's really good!" I used oatmeal stout in my favorite baked potato soup - substituting about 1/3 of the half-n-half/milk called for with the stout. It was absolutely delicious! I would not hesitate to use beer in this type of recipe - can't wait to try this for my family!
Do you need to cover these while baking?
I would not cover it as you want it to get browned on top. I made this last week and it was a huge hit. I used Sierra Nevada Snow Wit White IPA as the beer and it was a great choice. I think next time I might use half cheddar and half muenster. I also tried a crust of breadcrumbs on top but it got too soggy--I think next time I might try crushed potato chips.
I agree that cooking with beer adds a real depth of flavor - and these flavors go so perfectly together. I may have to make these tonight!
I am new to your blog and it looks great! I would love to learn about what skillets/pots and pans you use and recommend. Thanks!
Steps to Make Super Quick Homemade Potato and Ham Gratin
Potato and Ham Gratin. This easy Potato Ham Au Gratin recipe is the ultimate comfort food! Layers of thinly sliced potatoes, diced ham, caramelized onions & a dreamy cheese sauce! Caramelized onions add a sweetness to the gratin.
The best potatoes to use for au gratin potatoes are russets they have the most starch and make the creamiest sauce. My husband requested that I make Au Gratin potatoes to go with leftover Christmas ham. Melt butter in a med saucepan over med heat.
Hello everybody, it’s Brad, welcome to our recipe site. Today, we’re going to prepare a special dish, potato and ham gratin. It is one of my favorites. For mine, I’m gonna make it a little bit tasty. This will be really delicious.
Potato and Ham Gratin is one of the most popular of current trending meals in the world. It is appreciated by millions every day. It’s simple, it’s quick, it tastes yummy. Potato and Ham Gratin is something which I have loved my entire life. They’re fine and they look fantastic.
This easy Potato Ham Au Gratin recipe is the ultimate comfort food! Layers of thinly sliced potatoes, diced ham, caramelized onions & a dreamy cheese sauce! Caramelized onions add a sweetness to the gratin.
To get started with this particular recipe, we have to first prepare a few ingredients. You can cook potato and ham gratin using 13 ingredients and 11 steps. Here is how you can achieve it.
The ingredients needed to make Potato and Ham Gratin:
Get two meals out of one: Prepare a whole new dish using leftover ham with this easy potato, cheese, and ham casserole recipe. The potatoes are parboiled to soften and prevent them from releasing too much water as the gratin cooks. Look for cooked, diced ham at the grocery store. All Reviews for Potato, Leek, and Ham Gratin.
Steps to make Potato and Ham Gratin:
- Preheat the oven to 350. Spray a 9 inch baking pan with non sick spray peel and cut potatoes into 1/4 inch slices. Season with sriracha, salt and pepper.
- Lay one layer of potatos in pan.
- Cover with a layer of ham.
- Then a layer of sliced cheese, sprinkle with green onion and parsley.
- Repeat layering potato, ham, cheese, onion and p arsley, pressing down each layer.
- In a bowl whisk cream eggs and garlic, season with salt and pepper to taste.
- Pour over potatoes.
- Add bacon and shredded chees, green onions, parsley and romano cheesee press down gently to compact mixture Place dish on foil lined baking sheet and bake about 30 to 40 minutes until set. Let cool 10 minutes before slicing.
Old fashioned scalloped potatoes and ham is a great casserole for an everyday meal or potluck dinner. Made from scratch, this will be one of your favorite dinners recipes. Scalloped is anything baked in a casserole with a sauce that could be cheese or any other sauce. Whip up a mouth-watering side with our ham & leek potato gratin (RECIPE BELOW). With creamy layers of thinly sliced potato and topped with golden cheddar.
So that’s going to wrap this up for this exceptional food potato and ham gratin recipe. Thanks so much for your time. I’m sure that you will make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!