The
Ultimate Potato Gratin
Makes 6-8
Servings
Adapted From: Tyler Florence,
Food Network
1 pound bacon
2 tablespoons
butter
4 garlic cloves,
finely chopped
Sea salt and
freshly ground black pepper
1/2 bunch fresh
green onions, finely chopped to 1/4 cup
2 pounds baking
potatoes, unpeeled and thinly sliced (about 1/8-inch), see Cook's note*
2 1/2 cups
heavy cream
2 cups grated
Parmesan
1.
Preheat the oven to 375 degrees F.
2.
Cut the bacon into 1/2-inch chunks.
Place a skillet over medium-low heat and fry the bacon, until crisp. Remove
from pan with a slotted spoon and drain on paper towels. Set aside.
3.
Generously butter the bottom and
sides of a 2-quart ovenproof casserole dish.
4.
In a large bowl, combine the 2 ½ cups
of cream, 1 cup of Parmesan, bacon, garlic, green onions, and the potatoes.
Season with freshly ground black pepper.
5.
Using your hands, place a layer of
potatoes in the casserole dish. Sprinkle with Parmesan and repeat with 2 more
layers. Pour remaining contents over potatoes and sprinkle with the remaining
Parmesan.
Cover dish with a lid or aluminum foil. Bake for 1 hour.
Remove lid and bake for 30 minutes until golden brown. Leave for 10 minutes
before serving. If desired, garnish with fresh chives. *Cook's Note: Slice the potatoes immediately before using so they don't turn brown.
