Bacon potato gratin

    30 min

    This traditional potato gratin from the Auvergne region in France is called Truffade gratinée. It uses Cantal cheese but you can use Emmental or Jarlsberg instead.

    1 person made this

    Serves: 6 

    • 1.5kg potatoes
    • 1 tablespoon goose fat
    • 250g lean bacon, diced
    • 3 large garlic cloves, minced
    • 400g Cantal cheese (or Emmental or Jarlsberg cheese)
    • pepper

    Prep:10min  ›  Cook:20min  ›  Ready in:30min 

    1. Boil unpeeled potatoes in water for 10 minutes. Peel and slice thinly.
    2. In a large pan heat goose fat and fry potato slices, bacon and garlic till potatoes are cooked all the way through. Add cheese and stir till melted.
    3. Tip into an oven proof dish and place it under the oven grill till browned, about 5 minutes.

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