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
Ingredients:
- 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
Instructions:
- Preheat oven to 350°F.
- 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.
- 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.
- 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.
- 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.