Hearty Potatoes Au Gratin
Ingredients
- Ingredients
- 1 kilogram potatoes
- 4 shallots
- 150 grams Bacon (in slices)
- 2 Tbsps butter
- 1 whole Reblochon cheese (About 400 grams)
- salt
- freshly ground peppers
- 150 grams Crème fraiche
- 100 grams Whipped cream
Preparation steps
Rinse the potatoes and cover with water. Cook about 25 minutes. Drain, leave to evaporate, peel while still warm and cut into thin slices.
Meanwhile peel shallots, halve lengthwise and cut lengthwise into thin wedges. Cut bacon into strips.
Sauté shallots in 1 tablespoon hot butter until translucent; set aside.
Place half of the potato slices in a buttered baking dish and top with shallots and bacon. Remove the Reblochon rind, cut into thin slices and spread over the shallot and bacon layer. Stack other potato slices on top, while seasoning each layer lightly with salt and pepper.
Stir cream with creme fraiche, season with salt and pepper and drizzle the gratin. Bake in a preheated oven (200°C, approximately 400°F, center rack) about 35-40 minutes until the top potato layer gains some color.
