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Active time
20 minutes
Total time
50 minutes
6 servings
Serving Size
125 grams

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

  1. Peel and cook the potatoes in boiling salted water.
  2. Drain when fully cooked and set aside.
  3. Peel and finely chop the onions.
  4. Sauté the onions in a buttered frying pan, set aside.
  5. Do the same with the bacon, set aside.
  6. 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.
  7. Cover with a little grated Le Gruyère AOP cheese and add the cream. Finish with the remaining grated Le Gruyère AOP.
  8. Add a little pepper but do not add salt.
  9. Bake for about 30 minutes at 350 until the gratin is golden brown and Le Gruyère AOP cheese has melted.
  10. At the end of the cooking time, don’t hesitate to put the oven on the grill position to brown the gratin.


Photo and recipe Courtesy of Le Gruyère AOP


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

Yield: 6 servings

Serving Size: 125 grams

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