Patato and pont leveque
50 min

Pont-l'Evêque Potato Gratin

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

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Average: 4.1 (63 votes)

Ingredients For

  • PDO Normandy Pont-l'Evêque
    Dairy products
    PDO Normandy Pont l'Eveque
  • Cévennes sweet onion
    Fruits & Vegetables
    PDO Cévennes Sweet Onion
    0.75 c See the article
  • Creme fraiche in a bowl
    Dairy products
    PDO Heavy Crème Fraîche
    1 tbsp See the article
  • 2.50 lbs
  • Butter
    Dairy products
    PDO Poitou-Charente Butter
    30 g See the article
  • 1 c

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.  

Pair with

Normandy cidre bouché and Coteau-du-Layon Blanc wine.

Country Bread
Country Bread
Fleur de sel de Guérande sea salt PGI
Fleur de sel de Guérande sea salt PGI
See Recipe