Very Up Scale Au Gratin Potatoes with Bacon Onion and Cheese

Very Up Scale Au Gratin Potatoes with Bacon Onion and Cheese

Servings: 6/8

Prep time: 1 hr. 15 mins


  • 3 lbs / medium white or yellow potatoes, peeled
  • 1/2 lb slab / bacon, cut in small dice
  • 1 medium / onion, thinly sliced
  • 3/4 cups / dry white wine
  • Kosher salt
  • Freshly cracked black pepper
  • 1 lb / Fontina or Taleggio cheese, sliced thin
  • 1/2 cup / whipping cream


  1. Preheat oven to 350°F.
  2. Place potatoes in a medium pot, cover with water and bring to a boil over medium heat. Cook for about 20 minutes, or until potatoes are easily pierced with a knife. Remove from heat, drain, and let sit until they are cool enough to handle. Cut potatoes into small pieces and set aside.
  3. Cook bacon in a large sauté pan over medium heat until browned. Leave fat in pan unless it’s more than two or three tablespoons.
  4. Add the onion and cook over moderately high heat until golden brown, about 5 minutes. Add cooked bacon and wine to the pan and cook together for another 5 minutes, stirring occasionally. Add potatoes and season with kosher salt and pepper check for seasoning and adjust.
  5. Remove potato mixture from heat. Then spoon half into 9x12 in or similar sized ovenproof dish. Place half of the cheese slices on top of potato mixture and add a gentle pour of the cream across the top. Spoon remaining potato mixture on top of cheese, then top with remaining cheese and add a touch more cream. Bake tartelette until golden brown and bubbling, about 20 minutes. Serve hot.