Potato Gratin with Apple and Bacon Recipe
This is a lesser-known, homestyle version of French potato gratin, where salty bacon and a creamy sauce meet the sweetness of apple. Dishes like this often appear on French tables in autumn, when potatoes and apples are at their best. It’s a hearty meal that smells like a warm country kitchen.
Prep Time
25 min
Cook Time
55 min
Total Time
80 min
Servings
4
Ingredients
- potatoes starchy, for baking - 800 g
- apple tart, firm, e.g. russet apple - 2 pieces
- smoked bacon in thin slices or strips - 120 g
- onion medium - 1 piece
- heavy cream 30% - 250 ml
- milk - 100 ml
- yellow cheese well-melting, grated - 100 g
- garlic pressed or finely chopped - 1 clove
- nutmeg freshly grated, optional - 0.25 teaspoons
- butter for greasing the dish - 10 g
- salt to taste
- black pepper to taste
Main Ingredient:
potatoes
Preparation
- Preheat the oven to 190°C (top and bottom heat). Thoroughly grease an ovenproof dish with butter, including the sides.
- Peel the potatoes and slice them thinly, about 2–3 mm thick. A mandoline or sharp knife works best. Keep the slices in a bowl of cold water so they don’t darken.
- Peel the apples, remove the cores and slice thinly. Peel the onion and slice into thin wedges (feather slices).
- In a dry pan fry the bacon over medium heat for 5–7 minutes, until some of the fat has rendered and the slices are lightly browned. Transfer the bacon to a plate, then cook the onion in the rendered fat for 3–5 minutes, until softened and slightly translucent.
- In a bowl mix the cream, milk, garlic, nutmeg, salt and pepper. Taste the sauce – it should be well seasoned, as the potatoes will absorb some of the flavor.
- Drain the potatoes from the water and pat dry with paper towels. Arrange the first layer of potato slices on the bottom of the dish, slightly overlapping. Top with some of the apple slices, some onion and a few pieces of bacon.
- Repeat the layers: potatoes, apples, onion, bacon, until all the ingredients are used. The final layer should be potatoes.
- Pour the cream-milk mixture evenly over the gratin and gently shake the dish so the sauce seeps between the layers. Sprinkle with the grated cheese.
- Cover the dish with aluminum foil and bake for 35 minutes. Then remove the foil and bake for another 15–20 minutes, until the top is golden and the potatoes are tender – check by inserting a knife into the center of the gratin.
- After removing from the oven, let the gratin rest for 10 minutes so it can set slightly and be easier to slice.
Storage
In fridge:
3 days
Freezing:
Yes
Store cooled leftovers covered in the fridge and reheat in the oven or microwave until hot throughout. If the top browns too quickly while reheating in the oven, cover loosely with foil.
Recipe submitted by
Marek, Site owner
Published:
Updated:
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