Tuesday, April 23, 2013

Gratin dauphinois with bacon - recipe (including photos)

  • 800 grams of potatoes
  • 100 grams of Gruyere cheese
  • 250 milliliters of milk
  • 20 grams of butter
  • 2 eggs
  • garlic (according to taste, we put 4 cloves)
  • 2 spoons of fresh cream
  • 150 grams of bacon
  • salt and pepper

The original recipe didn't include bacon, but we did :).

Peel the potatoes and boil them.

Cut them in thin slices.
Grease a pan with a bit of butter and add a layer of potatoes.

Crush the garlic and mix it with the remaining butter.

Add the fresh cream and mix.

Add the pepper and the salt.

Above the potatoes add the bacon and the fresh cream and garlic sauce.

Add the grated cheese.

Add another layer of potatoes and repeat the steps above until you finish the potatoes.

The last layer should be composed from potatoes and grated cheese.

Mix the eggs with the milk and pour it over the potatoes.

Cook covered with aluminum foil in the oven for 30 minutes at medium fire, and then uncovered for about 10-20 minutes or until is cooked.


The recipe was taken from an old french cook book we bought at a flea market.



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