Prepare to embark on a culinary journey that will transform your ordinary dinner into an extraordinary French-inspired feast! This Potato Gratin with Bacon and Thyme is not just a side dish - it's a creamy, crispy, flavor-packed experience that will have your guests begging for seconds. Imagine layers of tender potatoes, melted cheese, and crispy bacon, all harmoniously blended with the fragrant essence of fresh thyme - this is comfort food elevated to an art form.
Prep Time: 20 mins
Cook Time: 1 hrs
Total Time: 1 hrs 20 mins
Cuisine: French
Serves: 6 servings
Ingredients
- 2 pounds potatoes, thinly sliced
- 1 cup heavy cream
- 1 cup shredded cheese (Gruyère or Cheddar)
- 4 slices bacon, cooked and crumbled
- 2 teaspoons fresh thyme, chopped
- Salt and pepper to taste
Instructions
- Preheat the oven to 375°F (190°C). Butter a 9x13 inch baking dish thoroughly to prevent sticking.
- Wash and peel the potatoes. Using a mandoline or sharp knife, slice potatoes very thinly (about 1/8 inch thick). Pat potato slices dry with paper towels to remove excess moisture.
- Cook bacon in a skillet over medium heat until crisp. Remove bacon, drain on paper towels, and crumble once cooled. Reserve 1 tablespoon of bacon fat.
- In a large mixing bowl, combine heavy cream, chopped thyme, salt, and pepper. Gently fold in the sliced potatoes, ensuring each slice is coated with the cream mixture.
- Layer half of the potato slices in the prepared baking dish, slightly overlapping. Sprinkle half of the crumbled bacon and shredded cheese over the layer.
- Add the remaining potato slices in another overlapping layer. Top with remaining bacon and cheese. Drizzle any remaining cream mixture over the top.
- Cover the baking dish with aluminum foil and bake for 45 minutes. Then remove foil and continue baking for an additional 15-20 minutes until the top is golden brown and potatoes are tender.
- Remove from oven and let rest for 10 minutes before serving. This allows the gratin to set and makes serving easier.
- Garnish with additional fresh thyme leaves if desired, and serve hot as a side dish or light main course.
Tips
- Slice Potatoes Uniformly: Use a mandoline or a very sharp knife to ensure even potato slices, which guarantees consistent cooking and a beautiful presentation.
- Remove Moisture: Pat potato slices dry with paper towels to prevent a watery gratin and help achieve that perfect golden-brown top.
- Choose the Right Cheese: While the recipe suggests Gruyère or Cheddar, experiment with cheeses like Comté or Emmental for authentic French flavor.
- Bacon Technique: Cook bacon until crisp but not burnt, and save that precious bacon fat to add extra depth of flavor to your dish.
- Layering is Key: Overlap potato slices slightly and distribute cheese and bacon evenly for a well-balanced bite in every serving.
- Resting Time Matters: Allow the gratin to rest for 10 minutes after baking. This helps it set and makes serving much easier.
- Make Ahead Option: You can prepare this dish in advance and refrigerate. Just add an extra 10-15 minutes to the baking time if cooking from cold.
Nutrition Facts
Calories: 257kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: mg
