Potato and bacon gratin recipe
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- Root vegetables
- Potato side dishes
- Baked potato
Otherwise known as a tartiflette. Potatoes combined with fried onions and bacon, smothered in a delicious French cheese, are baked to golden deliciousness! All you need is a green salad on the side.
8 people made this
- 1kg potatoes
- 1 tablespoon oil
- 2 onions, sliced
- 100g bacon, finely diced
- 400ml white wine
- salt and pepper to taste
- 2 thick slices Reblochon French cheese
MethodPrep:10min ›Cook:40min ›Ready in:50min
- Preheat the oven to 220 C / Gas 7.
- Wash the potatoes but do not peel. Bring a large pot of salted water to the boil and cook the potatoes over medium heat for 20 minutes. Peel once cooked and cut into slices.
- Heat oil a frying pan over medium heat. Add onions and cook until tender. Add the bacon then the potatoes. Simmer for 15 minutes.
- Pour the wine into the frying pan. Season with salt and pepper. Pour into a baking dish. Arrange the cheese on top of the potatoes.
- Bake for 30 minutes, or until golden and bubbly.
Reblochon is a soft cheese from the Savoie region of France. You can find it at Tesco or any good cheesemonger.
Reviews & ratingsAverage global rating:(5)
Reviews in English (1)
Great recipe - I wouldn't say it was perfect (then again it could just be me-07 Aug 2012
- 2 tablespoons finely chopped fresh parsley leaves
- 1/2 cup fine bread crumbs
- 1 medium clove minced garlic (about 1 teaspoon)
- Kosher salt and freshly ground black pepper
- 1 1/2 pounds small new potatoes
- 1 1/2 pounds pearl onions
- 1/2 pound bacon, cut into 1/2-inch lardons
- 2 tablespoons heavy cream
- 6 ounces grated Comté or gruyere cheese
Adjust an oven rack to center position and preheat oven to 400°F. Whisk together 1 tablespoon parsley, bread crumbs, and garlic in a medium bowl. Season to taste with salt and pepper and set aside.
Place potatoes in a medium saucepan and cover with cold water. Add 2 tablespoons salt and bring to a simmer over medium-high heat. Cook until potatoes are tender, about 10 minutes. Drain and set aside.
Meanwhile, peel onions by cutting off tops and bottoms, scoring a light X on one cut side, and plunging in boiling water for 1 minute. Rinse under cool running water. Peels should come off easily by hand or with the help of a paring knife. Set aside.
Place bacon in a large skillet and cover with 1/4-inch of water. Bring to a simmer over high heat. Cook, shaking pan occasionally, until water has evaporated and bacon begins to crisp. Continue cooking, stirring frequently, until bacon is browned and crisp all over, about 8 minutes total. Add potatoes, onions, heavy cream, and remaining tablespoon parsley and toss to combine. Season to taste with salt and pepper.
Transfer mixture to a rectangular casserole dish. Cover with cheese and transfer to oven. Bake until cheese is melted, about 10 minutes. Remove from oven, sprinkle bread crumb mixture evenly over top and return to oven. Bake until browned and bubbly, about 15 minutes longer. Allow to cool slightly, and serve.
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.
- 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.
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!!
Potatoes Au Gratin with Bacon and Leeks
If you’re looking for comfort food, Potatoes Au Gratin is it. My late father in law made a version of these potatoes at every holiday dinner as far back as I can remember. It is one of my kids’ favorite recipes, and there are seldom any leftovers, no matter what else is on the menu.
Because I am always playing around with recipes, I’ve updated them to use two kind of cheeses that complement each other and added a topping of delicious bacon and sautéed leeks.
This side dish casserole recipe looks more complex than it actually is. You are going to love the flavoring that the horseradish and Dijon mustard gives the sauce. The key though is using a wire mesh strainer to strain the horseradish from the light cream and chicken broth mixture.
Afterwards you’ll discard the strained horseradish. By mixing it with the light cream and chicken broth, it gives it a nice flavor without being too strong. If you use a strainer with bigger holes, the horseradish flavor can be a bit overpowering.
To make Potatoes Au Gratin with Bacon and Leeks, you will need:
- Butter or non stick cooking spray
- 3 lbs of russet potatoes
- 1 cup of light cream
- 1 cup of chicken broth
- 1/4 cup of horseradish
- 2 teaspoons Dijon mustard
- 3/4 cup Gruyere cheese
- 3/4 cup Fontina cheese
- 3 slices of bacon, cooked and crumbled
- 1 leek, sliced into skinny rounds, sautéed
Things you may find helpful:
If you’re planning a special meal, this Potato Au Gratin recipe pairs well with my Orange Marmalade Ginger Glazed Ham and my Spinach Salad with Pomegranate Balsamic Vinaigrette Dressing!
SCROLL DOWN FOR THE PRINTABLE VERSION OF THIS RECIPE
More side dishes that you will love:
- These Cheesy Bacon & Chive Twice Baked Potatoes make a fabulous side dish. They can even pass as an appetizer, similar to potato skins!
- Our garlic & rosemary roasted potatoes are a delicious side dish perfect for holidays.
- I guarantee you will love these Roast Potatoes in a Cast Iron Skillet. They are tender on the inside, full of flavor from the chicken broth and perfectly browned on the outside. is a real show stopper for those that love cheese! Sprinkle with chopped green onions to add a third color for a beautiful presentation.
And even more recipe ideas.
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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!
Mardi’s easy cheese & bacon potato gratin recipe
Butter for greasing
¾/175ml cup double (heavy) cream
4 cloves of garlic, minced
Freshly ground black pepper
1kg potatoes, thinly sliced
200g white mushrooms, thinly sliced
4-6 rashers bacon, chopped into small pieces
¼ cup Cheddar, grated
2 tablespoons flaked almonds
4 spring onions, thinly sliced
Preheat oven to 200˚C/400˚F/gas 6. Generously butter a deep 10” x 7” ovenproof dish with the butter and set aside.
In a heavy saucepan, bring the cream and garlic to a boil over medium-high heat, then allow to simmer for a couple of minutes. Remove cream from the heat and add the potatoes and mushrooms. Season with salt and pepper then stir thoroughly to coat.
Carefully pour the potato and mushroom mixture into the prepared baking dish. Cover with lightly greased foil and bake for 50 minutes.
While the potatoes are cooking, lightly fry the bacon pieces in a heavy skillet over medium heat. You don’t want to cook the bacon until it’s crispy because it will cook again in the oven. Drain on a paper towel and set aside.
Remove the foil from the potato bake and sprinkle the Cheddar, flaked almonds and most of the bacon and spring onion on top, reserving a little for a garnish
Bake, uncovered, until the cheese is melty, bubbling and starting to brown a little, probably 10-15 minutes. Check the potatoes are done with a skewer, then remove the potato bake from the oven and allow it to sit for a few minutes. Top with remaining spring onion and bacon, then serve.
Check out Jamie’s festive potato bake here.
About the author
Mardi Michels lives in Toronto, is a full-time French teacher to elementary school-aged boys and the author of eat. live. travel. write - a blog about culinary adventures near and far. As part of her job, she runs cooking classes twice a week for 7-13 year-old boys, Les Petits Chefs. She’s a founding member of Food Bloggers of Canada and also teaches French pastry classes around Toronto. Follow Mardi on Twitter and Instagram.
Au Gratin Potatoes with Bacon
One of my favorite side dishes to serve is potatoes. They are just so versatile and taste great with just about anything you prepare them with.
Au Gratin Potatoes with Bacon are a combination of all things rich and savory. To ensure that every bite is full of creamy, cheesy goodness, I put an extra layer of cheese and bacon between the potatoes. While these potatoes are far from a low calorie food, they are oh so worth it!
Now that I mostly eat low carb, I have made a Cauliflower Au Gratin recipe very similar to this one. I still make these Au Gratin Potatoes occasionally on “cheat days” or for my son who absolutely loves them.
Why This Recipe Works
- Au Gratin Potatoes with Bacon are a steakhouse classic. Naturally, they pair especially well with steak and chicken.
- This dish is fairly simple to make, however, it does require more time. It’s great for weekends and dinner with company.
- Comfort food at it’s finest – this potato side dish is hearty and filling.
Au Gratin Potatoes with Bacon
Peel and slice your potatoes about 1/4″ thick, cook and crumble the bacon, and mince your garlic.
Tip: try to cut your potato slices as evenly as possible to ensure even cooking.
Tip: shred the cheddar cheese from a block rather than use pre-shredded bags of cheese. You will get much better melting and texture from a block of cheese. Bags of shredded cheese contain anti-caking agents that leave a gritty texture in melted cheese.
Spray a medium size baking dish with nonstick cooking spray.
Preheat your oven to 350°F.
Whisk together the heavy cream, milk, garlic, flour, salt, and pepper. Set aside.
Place a layer of the sliced potatoes into the bottom of your baking dish. This should be about half of your potatoes.
Sprinkle on half of the shredded cheddar cheese and half of the crumbled bacon.
Top with the remaining potato slices. Pour all of the cream mixture all over the tops of the potatoes.
Cover with foil and bake until the potatoes are tender, about 60 minutes.
Once the potatoes are tender, remove the foil and add the remaining cheese and bacon. Bake for an additional 5-10 minutes until or the cheese is melted and just starting to brown.
Tips and Techniques for the Best Au Gratin Potatoes with Bacon
- Cut your potato slices as evenly as possible to ensure even cooking.
- Shred the cheddar cheese from a block rather than use pre-shredded bags of cheese for the best melting and texture.
- Store leftover potatoes tightly covered in the refrigerator. Use within 3-5 days.
- Can you freeze Au Grain Potatoes? While you can freeze Au Gratin Potatoes, it’s best not to freeze them for longer than a month, at most. Expect the texture to have changed, once reheated.
- What does au gratin mean? Au gratin basically means a dish that is topped with either bread crumbs or cheese and browned in the oven.
- What is the difference between au gratin and scalloped? Au gratin contains cheese, while scalloped does not. Both have layers of potatoes or vegetables and a creamy sauce.
More Potato Recipes to Try
Love this Au Gratin Potatoes with Bacon recipe? Follow me on Pinterest, Instagram, and Facebook for more!
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!