Featured Recipe
Herbed Potato Bacon Gratin
By Kate
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Layers of thin potato slices mingled with crispy bacon and fresh herbs. Creamy, cheesy, baked until golden. Substituting rosemary with thyme. Replaced cream with coconut milk to add subtle sweetness. Added a sprinkle of smoked paprika for depth. Cook times adjusted slightly. Prep includes chilling bacon before slicing for crispier bites. The potato type changed to Yukon gold for better texture. Dish serves 8 to 10 comfortably. Low allergy risk, gluten and egg free. Rich, herbaceous, smoky. Ideal for gatherings or weeknight dinners.
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Prep:
50 min
Cook:
Total:
Serves:
8 to 10 servings
gratin
potatoes
hearty side
French-inspired
Introduction
Potatoes layered thickly, soaked in creamy coconut milk instead of traditional cream. Smoky bacon crisped and folded through fresh thyme and parsley. Not rosemary this time, thyme’s earthy brightness instead. Smoked paprika dusted on top, adds warm heat just beneath the surface. Yukon gold chosen over russet for tender texture, holds shape better. The garlic, slow-sautéed with onions, gives subtle base notes without overpowering. Rich Gruyère crowns each layer. Long slow cook, nearly two hours, to coax maximum softness and melt. Let cool so slices hold form. A hearty side or centerpiece, rustic yet refined. Gluten and egg free, allergy-friendly. Changes make it a little fresher, more complex flavor-wise. Worth the wait.
Ingredients
About the ingredients
Yukon gold offers creamier texture and retains slice shape better than russets. Coconut milk replaces heavy cream for a lighter, slightly sweet finish that reacts well with smoky spices. Thick-cut bacon from the fridge crisps up nicely, preventing greasy strips. Gruyère chosen for melting quality and nutty flavor, but Emmental or aged cheddar can substitute. Fresh thyme and parsley bring herbal brightness, swapping out rosemary found in classic versions which can sometimes overpower. Smoked paprika adds unexpected depth - not traditional but commendable twist. Garlic and onion slow cooked until translucent, building background flavor. Olive oil for sautéing chosen over butter for slightly healthier fat profile.
Method
Technique Tips
Mandoline slicing recommended for uniform thickness, ensures even cooking. Chilling bacon briefly tightens fat, yields crisper texture when sautéed—nice contrast with tender potatoes. Sauté onions and garlic first on medium low to avoid browning, seek softness instead. Layer systematically, potato–bacon mixture–coconut milk mix–cheese; repeat. Covering with foil traps moisture for initial bake, prevents top from burning while potatoes cook through inside. Removing foil halfway encourages browning, cheese melts into golden crust. Test doneness by sticking knife through layers - should glide easily. Cooling before serving allows layers to settle, easier portioning. Garnish post-bake with fresh herbs and paprika for visual appeal and flavor boost. Baking times may vary ±5 minutes, adjust accordingly.
Chef's Notes
- 💡 Chill bacon first. A few minutes in the fridge. It crisps up better when cooked. If not chilled, fat renders too fast. Creamy texture lost.
- 💡 Use Yukon gold potatoes for this. They hold shape better when cooking. Creamy, nice texture, stays tender. Choice really matters for gratins.
- 💡 For layers, think systematic. Potato slice first, then bacon mix, pour coconut milk. Repeat until done. Ensure coverage, even distribution prevents dryness.
- 💡 Smoked paprika gives depth. Dust some on top. Beautiful color, adds warmth. A twist on traditional flavors. Think beyond just salt and pepper.
- 💡 Cover with foil for first bake. Traps steam, keeps potatoes from burning. After 50 min, remove to brown cheese. Timing key for golden crust.
Kitchen Wisdom
How do I store leftovers?
Store in airtight container in fridge. Keeps about 3-4 days. Can reheat in oven. Crisp again.
Can I use another cheese?
Yes, try Emmental or aged cheddar. Both melt well. Each brings different flavor. Experiment with what you like.
What if my potatoes brown?
Keep an eye on oven. If browning too fast, cover again. Not done cooking. Slices should be tender.
How to make it vegan?
Replace bacon with plant-based options. Use nutritional yeast for cheesy flavor. Coconut milk still works well.
