Creamy onion, mustard & bacon gratin
Recipe adapted from Larousse Gastronomique
Ingredients
- 1 kg potatoes peeled and sliced into rounds
- 2 each whole eggs
- .05 lt milk
- 1 tsp Salt
- .1 tsp ground nutmeg
- .6 lt Cream
- .05 kg Butter
- .25 tsp minced garlic
- .1 kg Gruyere cheese grated (OPTIONAL)
- .25 kg jumbo onions Dice chunky brunoise
- .25 kg bacon Dice chunky brunoise
Instructions
- Rub your dish with the garlic and then grease it with butter
- Put a layer of Gruyere in the bottom of the dish (if using) and reserve at least half of the cheese for the top.
- Take the diced onions and bacon and cook them off separately in frying pan, cooked through but with not much colour. Mix together before adding.
- Arrange the potatoes evenly in the dish to a depth of around 3-4 cm. As you layer the potatoes evenly distribute the bacon/onion mix through the layers.
- Mix the eggs with the milk and add the salt and nutmeg.
- Warm the cream and whisk in the egg mixture.
- Pour this over the potatoes and dot with knobs of the remaining butter. Add cheese to the top if using
- Cook in a preheated oven at 220C F for about 30 minutes.
- Check the colour isnt getting to dark on top and cook for a further 20 minutes. Cover the top in foil during this time if necasary. Check for splitting also and pull if going to far.
- Cool on racks, then in the fridge overnight. Portion the following day into approx 150 gram portions.
- Tray and reheat slowly on site for at least 30 minutes prior to serving.
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