Main Course
Dauphinois gratin with bacon
The gratin dauphinois accompanied by its lardons... A moment of ecstasy for your taste buds!
15 min
Prep time
75 min
Cook time
6
Servings
Intermediate
Difficulty
1h30
Total time
Four
Cooking method
Ingredients
Instructions
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1
Preheat the oven to 375°C (Th
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2
7).
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3
Peel the potatoes, cut them into thick slices (about 1/2 cm thickness).
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4
Rinse the potatoes in water, drain well! Grease with butter or grape seed oil on a cloth, a clay or enameled cast-iron dish (large bowl form).
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5
Make a layer of about 5cm thick potato slices, sprinkle with onions and bacon bits, spread a thick layer of heavy cream and place a layer of grated Gruyère.
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6
Continue in this manner until the dish is filled, leaving about 10 cm "empty" on top (to prevent the cream from overflowing).
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7
Bake the dish covered with aluminum foil for 1 hour
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8
After 1 hour, remove the foil and let it brown for another 20 minutes.
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9
Serve with a green salad
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10
Accompanies all sorts of meats.
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