- Peel and cook the potatoes in boiling salted water.
- Drain when fully cooked and set aside.
- Peel and finely chop the onions.
- Sauté the onions in a buttered frying pan, set aside.
- Do the same with the bacon, set aside.
- Place half of the candied onions in the bottom of a buttered oven dish, add the bacon. Arrange the sliced potatoes on top, and then spread the rest of the onions and bacon.
- Cover with a little grated Le Gruyère AOP cheese and add the cream. Finish with the remaining grated Le Gruyère AOP.
- Add a little pepper but do not add salt.
- Bake for about 30 minutes at 350 until the gratin is golden brown and Le Gruyère AOP cheese has melted.
- At the end of the cooking time, don’t hesitate to put the oven on the grill position to brown the gratin.
Banner Image:
LGAOP_Gratin2.jpg
Teaser Image:
LGAOP_Gratin2.jpg
Ingredients:
150 grams Gruyère AOP grated
50 grams onion
100 mililiters white wine
300 grams potato
100 grams bacon
1 teaspoon butter
2 tablespoons half and half cream
1 pinch of salt
1 pinch of pepper
20 grams of flat leaf parsley, finely chopped
Nutrition:
Calories: 240, Total Fat: 16g, Saturated Fat: 8 g, Sodium: 430 mg, Carbohydrate: 12g, Fiber: 2g, Total Sugar:3 g (Added Sugar: 0g), Protein: 11 g
Course:
Soups & Appetizers