Bacon And Swiss Au Gratin Potatoes Recipes

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SWISS POTATO GRATIN



Swiss Potato Gratin image

Grated potatoes and creamy Swiss or Gruyere cheese make this side dish a satisfying alternative to mashed or baked potatoes. Connie Bryan of Linwood, Kansas submitted the recipe.

Provided by Taste of Home

Categories     Side Dishes

Time 35m

Yield 2 servings.

Number Of Ingredients 8

1-1/2 cups grated peeled potatoes
1/2 cup 2% milk
1/4 cup heavy whipping cream
1/2 teaspoon salt
1/4 to 1/2 teaspoon minced garlic
Dash ground nutmeg
Pepper to taste
1/4 cup shredded Swiss or Gruyere cheese

Steps:

  • In a saucepan, combine the potatoes, milk, cream, salt, garlic, nutmeg and pepper. Bring to a boil over medium heat, stirring occasionally. , Pour into a 3-cup baking dish coated with cooking spray. Sprinkle with cheese. Bake, uncovered, at 425° for 20-25 minutes or until heated through and golden brown.

Nutrition Facts : Calories 290 calories, Fat 17g fat (10g saturated fat), Cholesterol 60mg cholesterol, Sodium 683mg sodium, Carbohydrate 27g carbohydrate (5g sugars, Fiber 2g fiber), Protein 9g protein.

TARTIFLETTE - ALPINE MELTED CHEESE, BACON AND POTATO GRATIN



Tartiflette - Alpine Melted Cheese, Bacon and Potato Gratin image

Fast becoming a classic, Tartiflette is the perfect palliative supper dish for chilly autumn and winter evenings. This delicious, rich and hearty dish hails from the Alpine Haute Savoie region of France. For authenticity's sake, try to get hold of a whole Reblochon cheese. Reminiscent of Camembert or Brie in flavour, texture and shape, Reblochon has the perfect melting quality for Tartiflette. In addition, as this dish can be prepared a day or so ahead, it could make the ultimate Bonfire Night or Halloween centrepiece! This is a truly indulgent dish, which is best appreciated after a strenuous morning on the ski-slopes - or at least a brisk winter's morning walk. It is important to use a ripe Reblochon, preferably bought a few days in advance and left to reach maturity out of the fridge. For this to happen, it should be uncategorised. Of course, if you have a good cheese monger you will be able to buy one ripe and ready to eat. Serve the Tartiflette hot and straight from the gratin dish with fresh salad, crusty bread and assorted pickles. Edited to add: One reviewer made a comment that you should fry the bacon and discard the fat - it IS stated in the main instructions to do just that! Also, if your potatoes are not cooked after 15 minutes plus 25 minutes in the oven, you have not cut them thin enough - try to cut them quite thinly, as shown in all the photos. Reblochon cheese is a very STRONG cheese - do not try this recipe if you are not a lover of strong cheese! Merci:-)

Provided by French Tart

Categories     One Dish Meal

Time 50m

Yield 1 Tartiflette, 4 serving(s)

Number Of Ingredients 11

1 1/2 kg potatoes
1 large onion, peeled and finely diced
200 g smoked lardons (8 ozs) or 200 g smoked streaky bacon, diced (8 ozs)
25 g butter (1 oz)
1/4 pint white wine (1 wine glass)
4 tablespoons creme fraiche or 4 tablespoons sour cream
1 garlic clove, peeled and cut in half
sea salt
fresh ground black pepper or fresh ground black pepper
fresh ground black pepper
1 ripe reblochon cheese

Steps:

  • Preheat the oven to 200°C/400°F/gas mark 5.
  • Bring a large pan of water to the boil and cook the potatoes whole, in their skins, for 15 minutes.
  • Meanwhile, cook the onion and bacon in the butter in a heavy frying pan over a medium heat; they should sweat but not brown. When they are cooked, discard the fat and add the glass of wine and the creme fraiche and mix well.
  • Drain the potatoes and as soon as they are cool enough to handle peel them - the quicker the better. Slice thinly across.
  • Choose an ovenproof earthenware dish and rub it well with the cut halves of garlic. Layer half the sliced potatoes across the base, season them with salt and freshly ground black pepper, then scatter over half the onion and bacon mixture.
  • Cut the Reblochon cheese in half through the centre of the cheese, leaving you with a cut edge and a skin/rind edge, then lay one half of the cheese on top of the potato, bacon and onion mixture. Add the remaining bacon and onion mixture followed by the rest of the potatoes and more seasoning.
  • Place the remaining half of cut Reblochon cheese skin/rind side up on top of the potatoes. Bake for 10 minutes, then reduce the heat to 180C/350'F/gas mark 4 for a further 20-25 minutes. The Reblochon should melt within its skin and the cheese drip down throughout the dish, while the potatoes will become crispy and golden brown.
  • Tartiflette is a filling dish and all you really need to go with it is a mixed green salad, crusty French bread and a selection of pickles.

BACON AND SWISS AU GRATIN POTATOES



Bacon and Swiss Au Gratin Potatoes image

I was wanting to do something different with Au Gratin potatoes, and this is what came out of the dark regions of my brain ;).Cook time doesn't include the cooking of the bacon. And don't let the long list of instructions scare you, it's alot easier than it looks :). If you like you can leave the skins of the potatoes on.The 10 minute " rest " time is included in the prep time. Submitted to " ZAAR " on October 16, 2009.

Provided by Chef shapeweaver

Categories     Potato

Time 1h20m

Yield 4 serving(s)

Number Of Ingredients 12

6 slices bacon, cooked crisp and crumbled
3 1/2 cups thinly sliced potatoes
2 tablespoons butter or 2 tablespoons margarine
1/3 cup finely chopped sweet onion
2 1/2 teaspoons all-purpose flour
1 1/3 cups milk
1 1/2 cups shredded swiss cheese, divided
1/4 teaspoon dry mustard
1/4 teaspoon cayenne pepper
1 teaspoon salt, divided
1 teaspoon ground black pepper, divided
1 teaspoon garlic powder, divided

Steps:

  • In a small saucepan melt margarine,then add onion and cook until soft,at this time add flour.
  • Stir in the milk a little at a time until slightly thickened.
  • Add 1 cup of cheese,bacon,mustard, and cayenne pepper.
  • Stir until cheese is melted, if mixture seems to be too thick add a bit more milk to thin it out some.
  • In a lightly greased or sprayed 1 1/2 quart baking dish layer half of the potatoes, then sprinkle with half of the salt, pepper, and garlic powder.
  • Pour half of the cheese sauce over the potatoes and repeat with remaining ingredients, finishing with the cheese sauce.
  • Cover and bake for 45 minutes at 375 degrees remove cover, top with remaining 1/2 cup of swiss cheese and bake for another 15 to 20 minutes or until top is golden brown.
  • Let " rest " for 10 minutes, serve and ENJOY !

Nutrition Facts : Calories 529.9, Fat 35.5, SaturatedFat 17.9, Cholesterol 87, Sodium 1031.8, Carbohydrate 32.6, Fiber 3.4, Sugar 2.3, Protein 20.8

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