Recipe Detail

Parmesan and Bacon Potato Gratin

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  1. 1 tablespoons - olive oil
  2. 1 pounds - parmesan cheese
  3. 4 slices - bacon crisp-cooked, crumbled
  4. 2 - green onions thinly sliced
  5. 2 tablespoons - fresh chives snipped
  6. 1 tablespoons - fresh thyme snipped
  7. 1 tablespoons - fresh rosemary snipped
  8. 1/4 cups - unsalted butter cut up
  9. 4 pounds - potatoes peeled, finely sliced (about 12 cups)
  10. - salt and pepper to taste
  11. 3/4 cups - whole milk
  12. 3/4 cups - whipping cream
  13. 3 tablespoons - all-purpose flour
  14. - snipped fresh rosemary and thyme for garnish


Preheat oven to 325 degrees F. Brush the bottom of a 3-quart rectangular or oval baking dish with the olive oil; set aside. Using a wide vegetable peeler, shave Parmesan into thin strips (about 4 cups); set aside.
In a small bowl combine bacon, green onion and chives. In prepared baking dish, place half the potatoes. Sprinkle with 1/2 tsp. each salt and freshly ground black pepper, half of the bacon mixture, and half the herbs. Top with half the Parmesan. Dot with half the butter. Repeat layers. In a small bowl whisk together whole milk, whipping cream, and flour; pour evenly over potatoes.
Bake, covered, for 1 1/2 hours. Increase temperature to 400 degrees F. Bake, uncovered, for 15 to 20 minutes more or until potatoes are tender and top is golden brown. Makes 24 (1/2 -cup) servings.


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