Potato gratin with bacon in a dauphinois style

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Potato gratin with bacon in a dauphinois style

Potato gratin with bacon in a dauphinois style



Ingredients
Number of people
-
4
+

600 g potato

10 thin slices of bacon

50 cl of milk

25 cl thick liquid cream

2 cloves of garlic

1 large tablespoon frozen basil

Pepper

Salt

Grated Emmental cheese



Preparation 
TOTAL TIME: 50 MIN
Preparation: 10 min
Cooking time: 40 min
Step 1
Peel the potatoes, wash them and cut them into slices of about 1/2 cm or less.
Step 2
*DO NOT RINSE THEM AFTER CUTTING THEM, POTATO STARCH IS USEFUL FOR THE CONSISTENCY OF THE DISH
Step 3
Squeeze the garlic cloves (or crush them with a fork).
Step 4
In a large saucepan put the chopped potatoes, milk, cream, garlic, basil, salt (not too much because the bacon is already quite enough) and pepper.
Step 5
Boil the pot for 20 minutes over low/medium heat according to your fire power and stir regularly so that the milk does not cook at the bottom.
Step 6
...during this time...
Step 7
With a pair of scissors, cut bacon strips. Clean up all the mess in the kitchen and start heating the oven to 200°C (thermostat 6-7).
Step 8
...20 minutes later....
Step 9
n a not too large dish, place half of the pre-cooked potatoes. Put the bacon strips in. Cover with the remaining potatoes.
Step 10
Pour in the creamed milk with garlic and basil for half of the dish. Sprinkle finely with grated Emmentaler.
Step 11
Bake for 20 minutes, it's ready!
Author's note
I put basil in it even if it is not very resistant to cooking but it is also good with thyme or any other herbs depending on what you have on hand. Bon App├ętit!

I add my grain of salt



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