Recipes

Potato gratin with thick double-smoked bacon

20 mins of preparation + 90 cooking time 4-6 servings
gratin de pomme de terre avec le bacon épais doublement fumé duBreton

Ingredients

  • 2 packs of 250 g thick-sliced double-smoked Breton bacon

  • 5 yellow-fleshed potatoes

  • 1 pinch of ground nutmeg

  • 30 ml (2 tablespoons) of butter

  • 3 cloves of garlic

  • 1 350 g Camembert cheese

  • 500 ml (2 cups) of 35% cooking cream

  • 310 ml (1 ¼ cups) of milk

  • 60 ml (¼ cup) of chopped flat-leaf parsley

  • Salt and pepper to taste

Preparations

  1. Preheat the oven to 350°F (175°C).
  2. Cook the bacon slices in a skillet over medium-high heat for about 6 to 8 minutes, until slightly crispy.
  3. Drain on paper towels and roughly chop.
  4. In a bowl, mix the cream, milk, and ground nutmeg.
  5. Add two cloves of garlic, finely chopped. Season with salt and pepper.
  6. Rub a baking dish with the remaining garlic clove.
  7. Butter the baking dish.
  8. Wash, peel, and thinly slice the potatoes using a mandoline.
  9. Remove the thin rind from the Camembert and slice it thinly.
  10. Line the bottom of the baking dish with a layer of potato slices.
  11. Sprinkle with ¼ of the chopped bacon and ⅓ of the sliced Camembert.
  12. Pour ⅓ of the cream mixture over the potatoes.
  13. Repeat the layering process two more times.
  14. Bake in the oven for 45 minutes, then lower the temperature to 250°F (120°C) and continue baking for another 45 minutes.
  15. Remove from the oven and let rest for 20 minutes.
  16. Divide into 4 to 6 portions and sprinkle with the remaining chopped bacon.
  17. Garnish with chopped parsley or finely chopped chives and serve immediately.

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