Recipes and Food > Pork Recipes

Potato Gratin With Bacon

Name: Potato Gratin With Bacon
Prep time: 1 h 35 min
Total time: 1 h 35 min
Yield: 8
Ingredients: 6 Bacon slices; 1/2 Onion; 3 cloves Garlic; 1/2 tsp. Dried Thyme; 1/2 tsp. plus more for dusting Sweet paprika; 1 tbsp. All-Purpose flour; 2 1/4 cups Milk; 1/2 tsp. Salt; 1/2 tsp. Ground black pepper; 2 lb. Potatoes; 4 oz. Swiss cheese; 4 oz. Cheddar cheese

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In this savory bacon and potato gratin, thinly sliced potatoes and bacon pieces are layered in a decadent garlicky and creamy sauce. This rich and filling dish is a delicious dinner everyone loves.

Prep Time 1 hour and 35 minutes

Serves: 8

Difficulty Level: Low

Ingredients for Potato Gratin With Bacon:

Bacon slices - 6

Onion - 1/2 (diced)

Garlic - 3 cloves (minced)

Dried Thyme - 1/2 tsp.

Sweet paprika - 1/2 tsp. plus more for dusting

All-Purpose flour - 1 tbsp.

Milk - 2 1/4 cups

Salt - 1/2 tsp.

Ground black pepper - 1/2 tsp.

Potatoes - 2 lb. (peeled and thinly sliced)

Swiss cheese - 4 oz. (shredded)

Cheddar cheese - 4 oz. (shredded)

Method of preparing the Potato Gratin With Bacon:

Preheat the oven to 375°F (190°C).
In a large frying pan, cook the bacon until crispy and then transfer to a paper towel-lined plate.
Reduce the heat in the frying pan to a medium and cook the onions in the bacon fat until soft and fragrant. This will take around 3-4 minutes. Then add the garlic, thyme, and paprika. Stir until well combined and fragrant, then sprinkle in the flour and continue stirring continuously for another minute.
Drizzle in the milk while stirring to prevent clumps. Season with salt and pepper, then bring the sauce to a simmer for a couple of minutes, then remove from the heat.
Crumble the cooked bacon.
In a bowl, mix the two shredded kinds of cheese.
Mix in the bacon and only 1 1/2 cups of the mixed cheese into the frying pan. Stir until the cheese has melted.
Add sliced potatoes to the frying pan and toss to coat them in the sauce. Adjust the salt and pepper, if needed.
Pour the contents of the frying pan into a 1 1/2-quart casserole dish.
Bake in the oven for 1 hour. The potatoes should be soft and tender. Spread the remaining cheese over the potatoes and dust with paprika. Continue baking for 15 minutes, or until the top of the gratin is nice and browned.
Serve hot. Refrigerate the leftovers for up to 2 days.

Chef's Tip:

This gratin recipe is easy to make ahead. Simply cover the casserole dish with the uncooked gratin in aluminum foil and refrigerate the day before baking. You may need to bake the refrigerated gratin for 5 minutes longer in the oven.