Potato Bacon Gratin Recipes

THE ULTIMATE POTATO GRATIN

Steps:

• Preheat the oven to 375 degrees F.
• Finely shred the cabbage. Cut the bacon into 1/2-inch chunks. Place a small skillet over medium-low heat and fry the bacon, until crisp. Remove from pan with a slotted spoon and drain on paper towels. Set aside.
• Add 1 tablespoon butter to bacon fat in frying pan. When it has melted add 1/2 the garlic and give it a quick stir with a wooden spoon to soften. Add the cabbage and coat it with the butter. Slowly let it wilt. Add the bacon. Season with salt and freshly ground black pepper. Remove from heat and add most of the chives, reserving a little for the garnish.
• Generously butter the bottom and sides of a 9 by 13-inch ovenproof casserole dish. In a large bowl, combine the potatoes, 1 1/2 cups of cream, 1 cup of Parmesan, and the remaining garlic. Season with salt and freshly ground black pepper. Using your hands, place a layer of potatoes in the casserole dish. Sprinkle with Parmesan and repeat with 2 more layers. Spoon the cabbage mixture on top and spread it out evenly over the potatoes. Top it off with 2 more layers of potato and Parmesan. Pour the remaining 1 cup cream over the dish. Sprinkle with the remaining Parmesan.
• Cover dish with aluminum foil. Bake for 1 hour. Remove foil and bake for 30 minutes until golden brown. Leave for 10 minutes before serving. Garnish with fresh chives.
• *Cook's Note: Slice the potatoes immediately before using so they don't turn brown.

POTATO GRATIN WITH CHEESE AND BACON

Steps:

• Preheat the oven to 300 F / 150 C / Gas 2 and grease a 10 x 12-inch (25 x 30-centimeter shallow baking dish with a little of the butter.
• Peel and slice the potatoes into thick slices, approximately 1/8-inch (3-millimeters) thick. Place the potatoes in a colander and rinse thoroughly under cold, running water. Dry with kitchen paper and season well with salt and pepper (potatoes soak up a lot of salt while cooking, so be generous). Keep to one side.
• Cut the cheese into small cubes.
• Heat a large frying pan to hot but not burning. Dry fry (fry without any fat) for about 5 minutes until the bacon lardons are crisp and golden. Drain on kitchen paper. Place half the potatoes neatly into the dish, sprinkle over the bacon, then top with half the cheese followed by the remaining potatoes.
• Pour in enough cream to just cover the potatoes-don't worry if you don't use it all. Dot the surface with the remaining butter.
• Bake in the preheated oven until the potatoes are tender when pricked with a knife, about 1 1/4 hours.
• Remove the baking dish from the oven, dot the surface with the remaining cheese and return to the oven and cook until bubbling and golden, about 15 minutes. Remove from the oven and leave to stand for 15 minutes covered in foil before serving.

SWEET POTATO AND BACON GRATIN

Steps:

• Heat oven to 375°F. Spray 13x9-inch (3-quart) baking dish with cooking spray.
• In 12-inch skillet, cook bacon over medium heat 18 to 22 minutes, stirring occasionally, until crisp. Drain on paper towels. Reserve 1/4 cup bacon for garnish. Reserve 1 tablespoon drippings in skillet.
• Add onion to skillet with drippings; cook over medium heat 5 to 7 minutes or until softened.
• In 5-quart Dutch oven, add whipping cream, broth, cooked onions, thyme, garlic, salt and pepper. Heat to boiling over medium heat. Add sweet potatoes; cook 5 minutes, stirring occasionally.
• In baking dish, layer half of the sweet potato mixture, half of the bacon and 1/2 cup of the Parmesan cheese. Repeat with remaining sweet potato mixture, bacon and Parmesan cheese. Spoon any remaining cream mixture over top. Cover with foil; bake 10 minutes.
• Meanwhile, in small bowl, mix bread crumbs and melted butter. Stir to coat.
• Remove foil; sprinkle bread crumb mixture over top. Bake uncovered 20 to 25 minutes or until potatoes are tender, top is browned and edges are bubbly. Remove from oven; let stand 15 minutes before serving. Garnish with reserved bacon and, if desired, a light sprinkling of chopped fresh thyme.

POTATO-BACON GRATIN

Steps:

• 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").

CHEESY POTATO-BACON GRATIN

Steps:

• Heat oven to 350ºF.
• Cook and stir bacon in large skillet on medium heat until crisp. Remove bacon from skillet with slotted spoon, reserving 2 Tbsp. drippings in skillet. Drain bacon on paper towels. Add onions to drippings in skillet; cook and stir 5 min. or until tender, adding garlic for the last minute.
• Add milk and cream cheese; cook and stir 2 min. or until cream cheese is completely melted and mixture is well blended. Whisk in sour cream, thyme and pepper. Add potatoes; mix lightly. Cover; cook on low heat 5 min.
• Place half the potato mixture in 13x9-inch baking dish sprayed with cooking spray; cover with layers of half each of the bacon and mozzarella. Repeat all layers.
• Bake 40 to 45 min. or until potatoes are tender and top is golden brown.

POTATO GRATIN WITH BACON AND THYME

Steps:

• 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). (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.

QUICKER POTATO GRATIN WITH BACON

Steps:

• Heat oven to 375ºF.
• Microwave potatoes and water in covered microwaveable dish on HIGH 6 to 8 min. or just until potatoes are tender.
• Meanwhile, melt butter in medium saucepan on medium heat. Add onions; cook and stir 4 min. or until tender. Stir in flour; cook and stir 1 min. Gradually whisk in milk. Bring to boil, stirring constantly. Simmer on medium-low heat 3 to 5 min. or until thickened, stirring constantly. Add cheese; cook and stir 2 to 3 min. or until melted.
• Place half of the potatoes in bottom of 1-1/2-qt. casserole sprayed with cooking spray; cover with half the cheese sauce. Repeat layers; cover.
• Bake 20 min. or until heated through. Let stand 5 min. Sprinkle with bacon.

BACON AND SWISS AU GRATIN POTATOES

Steps:

• In a small saucepan melt margarine,then add onion and cook until soft,at this time add flour.
• Stir in the milk a little at a time until slightly thickened.
• Add 1 cup of cheese,bacon,mustard, and cayenne pepper.
• Stir until cheese is melted, if mixture seems to be too thick add a bit more milk to thin it out some.
• In a lightly greased or sprayed 1 1/2 quart baking dish layer half of the potatoes, then sprinkle with half of the salt, pepper, and garlic powder.
• Pour half of the cheese sauce over the potatoes and repeat with remaining ingredients, finishing with the cheese sauce.
• Cover and bake for 45 minutes at 375 degrees remove cover, top with remaining 1/2 cup of swiss cheese and bake for another 15 to 20 minutes or until top is golden brown.
• Let " rest " for 10 minutes, serve and ENJOY !