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–+ servings

Creamy onion, mustard & bacon gratin

Recipe adapted from Larousse Gastronomique
Print Recipe
Prep Time 1 hour
Cook Time 50 minutes
Total Time 1 day 1 hour 50 minutes
Servings 10 portions

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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