Potato and Bacon Gratin is a tasty and easy-to-make dish. It always enjoys great success on the table, is simple, and is made with a few ingredients. I used the legendary Ruggiero Potatoes for baking and steaming with a delicate taste, they are unbeatable! I also added bacon, Parmesan, and stale bread. Everything is baked until golden brown. The potato and bacon gratin pleases everyone because it is a very versatile recipe; if you don’t like bacon, you can replace it with speck or cooked ham. If you try it, let me know in the comments and don’t forget to subscribe to my social pages Facebook and Instagram.
- Difficulty: Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 2
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 10.5 oz Ruggiero potatoes for baking and steaming
- to taste garlic powder
- to taste salt
- 2.8 oz bacon
- 2 tbsps milk
- 2 tbsps fresh liquid cream
- 1 oz Parmesan
- 0.7 oz breadcrumbs
- 1 oz Gruyère
How to Make Potato and Bacon Gratin
Wash and peel the potatoes, slice them into slices about 0.2 inches thick. Place them in a bowl and season with salt, pepper, and garlic.
Oil and sprinkle breadcrumbs on a round baking dish of 12 inches. Then arrange the potatoes in a circle, starting with the larger pieces and then fitting in the smaller ones.
Cut the bacon into pieces and add it to the potatoes. Next, mix the milk and cream together with a pinch of salt.
Pour everything over the potatoes, finally add the Gruyère, Parmesan, and breadcrumbs.
Drizzle with a little oil and bake in the oven at 356°F for about 20 minutes.
Storing Potato and Bacon Gratin
The potato and bacon gratin can be stored in the refrigerator until the next day, closed in an airtight container.
