Potato Gratin with Bacon
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Cook Time | 15 mins |
| Total Time | 55 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 kg potato (s)
- 250 grams bacon
- 600 ml whole milk
- 100 ml cream
- 100 g butter
- 60 g flour
- 3 cloves garlic
- 2 bay leaves
- 1 vegetable onion (s)
- some breadcrumbs
- some Gouda or other cheese for gratin
- nutmeg
- sea-salt
- pepper
- Parsley, chopped
Print Recipe
Pin Recipe Instructions
- Peel the potatoes, slice them and blanch them in salted boiling water.
- Make a bechamel sauce. To do this, let the butter melt in a saucepan and stir in the flour with the whisk, gradually pour in the milk and continue stirring, season with salt, white pepper and nutmeg and add the bay leaf. Stir in the cream.
- Fry the bacon, the chopped onions and the thinly sliced garlic with a little butter in the pan until translucent and add to the bechamel sauce with a little parsley and stir in. Remove the bay leaf. Then put the potato slices in the saucepan and fold in.
- Put everything in a baking dish and cover with breadcrumbs and cheese.
- Place in the oven at 220 degrees for 10-15 minutes, until the top of the gratin is golden yellow. Sprinkle some chopped parsley on top.
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