Gorgonzola and bacon potato gratin

Gorgonzola and bacon potato gratin

It’s 38°C outside but I feel like eating a tartiflette. Tartiflette is a french dish : potatoes, bacon, sour cream, reblochon (french cheese) layered in a dish and baked. Yumminess. But the struggle was real, no reblochon in my fridge. So I tried to make do with what I had and I had gorgonzola. You guys : best idea ever. Try it. It is delicious.

To you french gastronomy purists, I apologize but I like doing things my way, giving things a little twist here and there.
I promise I’ll post some more summery recipe after that but hey, it is not summer on the entire planet right? Some will appreciate some comfort food.

Gorgonzola and bacon potato gratin (serves 4) :

  • 600g potatoes
  • 200g gorgonzola
  • 200g bacon
  • 1 onion
  • 20cl sour cream
  • 2 handfuls grated gruyere cheese
  • 1 clove of garlic
  • Pepper

Preheat your oven at 210°C (410°F).

Boil the potatoes for 15 minutes, let cool, peel and slice.

Meanwhile, fry the bacon and the onion in a pan. When it’s brown, add sour cream, pepper and turn the heat off.

Cut the garlic clove in half and rub your dish with it. Add a layer of potatoes, a layer of the bacon mixture and cubed or sliced gorgonzola. Repeat until you’re done with the ingredients. I made 2 big layers of each.

Cover with gruyere cheese and bake for 45 minutes to 1 hour.

Serve it hot! Really good reheated the next day too.