This has become one of our favourite potato recipes for its delicious flavour and its ease of preparation.
Potato and Bacon Au Gratin
Prep Time: 15 mins
Cook Time: 90 minutes
2 ½ lbs. potatoes – red or yukon gold
1 ½ cups chicken broth (375 mL)
1 cup half and half cream (250 mL)
¾ cup thinly sliced onion (175 mL)
1 tsp. chopped garlic (5 mL)
¼ cup cooked, chopped bacon (60 mL)
1/3 cup fresh grated parmesan cheese (70 mL)
1/3 cup chopped pecans (70 mL)
2 tbsp. chopped fresh parsley (30 mL)
1/3 cup grated asiago or parmigino-reggiano cheese (70mL)
Heat the oven to 400°F/170°C.
Combine the potatoes, chicken broth and half and half cream in a 12-inch skillet. Add ½ tsp. salt and a few grinds of black pepper. Simmer, partially covered over medium to medium low heat, stirring occasionally and gently with a rubber spatula until barely tender when pierced with a fork, 8 to 12 minutes.
Caramelize the onions and garlic in 2 tbsp. of butter over low heat until soft and golden.
When the potatoes are barely tender, use a slotted spoon to transfer half the potatoes to a greased gratin dish, spreading them evenly.
Layer over the caramelized onion and garlic, bacon and parmesan. Spread over the remainder of the potatoes and pour over any liquid remaining in the pan.
Evenly scatter over the pecans, parsley and grated asiago or parmigiano-reggiano cheese.
Bake the gratin until it is bubbly, the top is brown and the potatoes are completely tender, 25 to 30 minutes.
Let the gratin sit for at least 10 minutes and up to 30 minutes to fully absorb the liquids.
You can prepare the potatoes up to the baking stage at least one hour ahead. The leftovers also reheat well. Just cover with foil and bake at 350°F/176 °C for about 30 minutes.