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David Byrd
Chief Marketing Officer for ANPI

Potato Gratin with Gruyere and Bacon

Ingredients

  • 1 teaspoon olive oil
  • Two to three large russet potatoes, 1/8 inch sliced
  • 1 cup grated Gruyere cheese
  • 1 teaspoon white seasoning mixture
  • 1 cup heavy cream
  • 12 slices smoked bacon

 

Directions

Preheat oven to 400oF.

 

Generously oil a medium sized casserole or glass baking dish. Arrange a layer of potato slices in the bottom of the dish, overlapping slightly. Sprinkle with white seasoning mixture. Sprinkle with thin layer of cheese. Repeat with remaining potatoes, overlapping each slightly; sprinkle with white seasoning mixture and cheese until done. The final layer of potatoes does not get any cheese. Pour the cup of heavy cream gently into the dish. Shingle the bacon slices across the top.

 

Bake covered for 45 minutes.  Uncovered and bake until the bacon has browned, about 15-20 minutes. Remove from oven; let stand 10 minutes and serve.

 

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