*Two Potato, Bacon and Thyme Gratin*
Serves 6 to 8 Bubbling and creamy on the insides and crisp and golden on the outside with cheese and a hidden layer of bacon and onion in the middle. What's not to like? 2 TBS olive oil a pound of smoked back bacon, cut into 1/2 inch dice 1 large onion, peeled and finely chopped 2 cloves of garlic, peeled and finely chopped 1 TBS chopped fresh thyme leaves fine sea salt and freshly ground black pepper to taste 1 pound of white potatoes, peeled and cut into 1/4 inch thick slices 1 pound of sweet potatoes, peeled and cut into 1/4 inch thick slices 300ml of single or regular cream (about 1 1/2 cups) 50g grated Gruyere and cheddar cheese, mixed (about 1/2 cup) Preheat the oven to 200*C/400*F/ gas mark 6 Butter a shallow baking dish, or gratin dish. Set aside. Heat the olive oil in a large skillet. Add the bacon and fry for about 5 minutes until crispy. Stir in the onion, and cook for several minutes longer to soften the onion. Stir in the garlic and thyme. Cook until very fragrant. Begin to layer the potatoes in the casserole dish, layering in half of them. Season lightly with salt and pepper as you go, bearing in mind that bacon is salty. Once you have half the potatoes in. Spread over the cooked bacon and onion mixture. Top with the remaining potatoes, seasoning lightly. Pour the cream over top. Cover tightly with foil and place into the heated oven. Bake for 45 minutes. Uncover and sprinkle on the cheeses. Bake for a further 30 to 35 minutes, until the potatoes are tender and the casserole is lightly browned and a bit crispy on top. Serve warm. |
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