Potato-Bacon Gratin

Name: Potato-Bacon Gratin
Ingredients: 1/2 pound slab applewood-smoked bacon; 1 tablespoon extra-virgin olive oil; 4 cups thinly sliced onions (about 1 pound); 1 tablespoon plus 2 teaspoons thyme leaves; 2 1/4 pounds Yukon Gold potatoes, peeled; About 2 cups heavy cream; Kosher salt and freshly ground black pepper

January 24, 2012

This potato and bacon gratin was created by Rob Chalmers, a chef de cuisine at Lucques who had a great love of food and a big Boston attitude to go along with it. When he first told me about this gratin, I thought he was joking. That much fat in one pan might put even me over the edge. But lo and behold, bacon, potatoes, and cream really do taste good together!

Recipe notes

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