50 min

Pont-l'Evêque Potato Gratin

Name: Pont-l'Evêque Potato Gratin
Prep time: 15 min
Cook time: 35 min
Yield: 4
Ingredients: x 1.00 Pont-l'Evêque PDO; 100.00 g Cévennes Sweet Onion PDO; 15.00 cl Isigny Crème Fraîche & Bresse Crème Fraîche PDO; 1.20 kg Steamed potatoes; 30.00 g Charentes-Poitou Butter PDO; 200.00 g Chopped bacon

This copious dish is perfect for a winter's meal among friends.

Preparation time

15 min

Ingredients For

Pont-l'Evêque PDO

x 1 See the article
Cévennes Sweet Onion PDO

100 g See the article
Isigny Crème Fraîche & Bresse Crème Fraîche PDO

15 cl See the article
Steamed potatoes 1.20 kg
Charentes-Poitou Butter PDO

30 g See the article
Chopped bacon 200 g

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Preparation

Preheat the oven to 350 °F.

Peel and chop the onion. Brown the onion on medium heat with 2/3 tbsp butter for 5 minutes.

Add the bacon bits and cook for 5 minutes.

Peel and cook the steamed potatoes into half-inch slices.

Butter a deep baking dish with the remaining butter. Add a layer of sliced potatoes, then add salt and pepper. Add a layer of the onion-bacon mixture, cover with 1/3 tbsp of cream, and add pepper. Repeat twice.

Cut the Pont-l'Evêque cheese into slices that are 1/3 inch thick. Place them on top of the potatoes.

Bake for 25 minutes at 350 °F. Serve warm with salad.