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Bacon Potatoes au Gratin

Source of Recipe

From "Kevin Belton's Big Flavors of New Orleans"


Recipe Introduction

"You might have to put a seatbelt on your chair while you eat — these flavors will send you to the moon. Thanks to my mother, I never met a potato or a piece of bacon that I didn't like. So naturally, I put these together by instinct. Trust me, you will not be disappointed."

List of Ingredients

â—¦ ½ pound bacon
â—¦ 2 tablespoons butter
â—¦ 3 cloves garlic, smashed
â—¦ 2 teaspoons Creole seasoning
â—¦ 1 teaspoon fresh thyme
â—¦ 1 tablespoon finely chopped fresh parsley
â—¦ 2 teaspoons kosher salt
â—¦ 1 teaspoon freshly cracked pepper
â—¦ 4 pounds Yukon gold or russet potatoes, peeled, rinsed, drained, sliced, and chilled for 10 minutes
â—¦ 2 ½ cups heavy cream


Recipe

Preheat oven to 350 degrees. In a sauté pan over medium heat, cook bacon until wilted and golden on each side, about 10 minutes, turning once. Remove and set aside to drain on a paper towel.

Heat butter in sauté pan. Add garlic and heat for 2 minutes to sweat the flavor. Remove from heat and coat the inside of a 9 x 9-inch baking dish with the garlic butter.

In a small bowl, combine the Creole seasoning, thyme, parsley, salt, and pepper. Toss potatoes in seasoning to coat. Divide into thirds.

Place a layer of potatoes in the baking dish. Add a layer of bacon. Repeat, ending with a layer of potatoes. Pour cream over mixture and press down potatoes to release air and make sure cream penetrates all layers.

Place in oven and bake for 45 minutes.
During the baking, at the 20-minute mark, reach into dish with wooden spoon and break the crust that is forming. After another 20 minutes, repeat. You will know that the dish is done when the top begins to brown. Remove from oven and cool for 20 minutes before serving.


Serves 4 to 6