A savory winter potato dish rich in bacon, onions, and melting cheese. Worth each bite and calories. Neither your typical potato gratin.
France is abounding of potatoes recipes. I am sure we may have recipes for each day of the year. After all, it is part of our national plate of Steak, Frites, salade.
This dish that I am sharing with you is an adaptation from the Larousse Cuisine. Perfect stand-alone dinner served with a green salad or a perfect side dish to any meats or poultry. And with the holidays just around the corner, once you will enjoy this dish, it will become your permanent staple in your cooking arsenal.
I used raclette cheese, if that is not available use any French cheese that will melt. Do not, however, use cheddar, it will change the taste completely of the dish. Raclette is a semi-hard cheese that is used for melting, however tastes delicious cut into slices.
When selecting the bacon, make sure the slices are thick, and applewood smoked would work beautifully as well with this dish.
Bacon, Onion, Raclette Potato Gratin
- 40 mins total
- 10 mins prep
- 30 mins cook
- serves 4 people
3 medium size potatoes, peeled and sliced into ½" rounds
1 yellow onion, peeled and finely chopped
2 tablespoons unsalted butter + extra for the gratin dish
1 tablespoon olive oil
6 slices of thick bacon, sliced into small bite-size pieces
8 ounces raclette cheese
2 tablespoons heavy cream
salt and pepper
Preheat oven to 400F. In a large pot of salted boiling water, cook the potatoes for 8 to 10 minutes. They should be slightly cooked but still firm. Drain and set aside.
In a medium-size skillet over medium-high heat melt and warm the butter and the olive oil. Add the onions and let them sweat for 5 minutes. add the bacon pieces to the skillet and cook for another 5 minutes until they have reached a light golden color.
Cut the raclette cheese into small cubes. Butter a gratin dish with butter. Layer half the potatoes and top with half the bacon-onion mixture and half of the cheese. Season with salt and pepper. Repeat the same with the remaining potatoes and mixture. Sprinkle the heavy cream over it. Place in the hot oven and cook for 15 to 20 minutes. Remove when the top is a light golden color and let it rest before serving.
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