Potato gratin with bacon has a way of awakening your senses and satisfying your cravings. Perhaps it’s the rich creaminess of the crème fraîche paired with the salty, smoky lardons that make this dish irresistible, or maybe it’s the warmth and comfort it brings, turning any meal into a special occasion. Whether it’s a weeknight family dinner or a festive holiday celebration, this gratin has secured its place in countless homes—and for good reason.
Why you’ll love this dish
This Potato Gratin with Bacon is not only a delight for your taste buds but also a breeze to prepare. With minimal prep time and ingredients that are often staples in your pantry, it’s a practical choice for everyday meals. Kids adore the creamy potato goodness, while adults appreciate the gourmet flair, making it a truly family-friendly dish. This recipe is perfect for cozy gatherings or as a hearty side at holiday feasts, allowing you to impress guests without spending all day in the kitchen.
"I made this dish for my family last week, and everyone couldn’t stop raving about it! The combination of crispy bacon and creamy potatoes was a hit, and I’m definitely adding it to our regular rotation!" – Sarah R.
Step-by-step overview
Making Potato Gratin with Bacon is straightforward and involves layering flavors to create a dish that is both comforting and delicious. The process is simple: begin by thinly slicing the potatoes, cooking the bacon until it’s crispy, and layering everything together in a baking dish. After pouring over a creamy mixture of crème fraîche and milk, the gratin is ready for the oven to transform into golden perfection.
What you’ll need
To prepare this delectable dish, gather the following ingredients:
- 1200 g potatoes: For the ultimate creamy texture, choose starchy varieties like Yukon Gold or Russet.
- 250 g smoked lardons: Adds a deliciously smoky flavor; or you can swap for turkey bacon for a lighter option.
- 400 g whole crème fraîche: This is the key to the dish’s rich creaminess; sour cream can be a good substitute in a pinch.
- 300 g whole milk: To loosen the cream and create a velvety sauce.
