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Potato, Bacon, and Gruy�re Casserole

Source of Recipe

From "Bake Until Bubbly" by Clifford Wright


Recipe Introduction

"This luscious dish is inspired by the casseroles one finds in Alsace or Savoy in France, where cheese and bacon love each other. This is a popular casserole and would make a nice accompaniment to a simpler meat dish, perhaps some pan-seared chicken breasts."

List of Ingredients

◦  3 Tbsp unsalted butter
◦  2 large baking potatoes (such as russet; about 1� pounds), peeled and cut into �-inch-thick slices
◦  � cup finely chopped onion
◦  Salt and freshly ground black pepper
◦  � pound (about 1� cups) Gruy�re cheese, shredded
◦  � pound slab bacon, cut into 6 slices
◦  1 cup half-and-half
◦  � cup cr�me fra�che or sour cream


Recipe

Preheat the oven to 325� F. Coat a 10-inch round baking casserole with 1 tablespoon of butter.

Arrange half of the potato slices in the buttered baking casserole, slightly overlapping each other. Sprinkle with half of the onion, season with salt and pepper, and top with half of the cheese. Dot with the remaining butter.

Arrange the remaining potato slices over the first layer, sprinkle the remaining onion over the potatoes, season lightly with salt and pepper, and cover with the remaining cheese. Arrange the bacon over the cheese.

In a small bowl, whisk together the half-and-half and cr�me fra�che, then pour over the casserole.

Bake until the top is dappled golden brown and bubbling, about 1� hours. Serve hot.


Makes 4 servings