Gorgonzola and bacon potato gratin

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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.

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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.

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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.

  

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