Potato and Bacon Gratin

Potato and Bacon Gratin

Side Dishes

To our great delight, Quebec potatoes are becoming increasingly available. My tip of the day: take the time to look for the Aliments du Québec logo. The yellow logo is very easy to spot; just saying! Psst… In the kitchen, there are no secrets. The fewer kilometers food travels, the fresher, healthier, and tastier it is!

Recipe created by Simon Laborde,
Executive Chef of Les Enfants Terribles restaurant

Preparation time 30 minutes

Cooking time 60 minutes

Serving 4

Ingredients

Gratin

1 cup 15% cream
2 cloves garlic
2 sprigs fresh thyme
4 cups Quebec potatoes, washed, unpeeled, and sliced into 2 mm rounds
12 slices cooked bacon
3 tablespoons unsalted butter, at room temperature

Buttermilk Dressing

1/3 cup buttermilk
2 tablespoons chopped chives
2 tablespoons chopped fresh dill
1 pinch pepper
2 pinches salt
1 teaspoon Meaux mustard

Crispy Shallots

2 large shallots
1 tablespoon flour
1/2 cup vegetable oil

Garnish

1 bunch watercress
1 apple Sliced Cortland Potatoes from Quebec

Instructions

Gratin

Preheat oven to 400 degrees F (200 degrees C).
In a small saucepan, combine the cream, garlic, and thyme. Simmer over low heat until reduced by one-quarter.
Butter an 8 x 2-inch round baking dish. Reserve a small amount of butter for later.
In the gratin dish, arrange two layers of sliced potatoes, then add a layer of 4 bacon slices, cut in half. Repeat this layering and finish with two more layers of sliced potatoes.
Using a sieve, strain the cream mixture, then gently pour it over the gratin. The potato layers should absorb all the liquid.
Dove a few pieces of the remaining butter over the top of the gratin.
Bake for 40 to 50 minutes.

Buttermilk Dressing

In a bowl, whisk together all the ingredients. Set aside.

Crispy Shallots

In a small skillet over low heat, heat the oil. Note that the oil should reach a temperature of 250 degrees Celsius (480 degrees Fahrenheit) before adding the shallots.
Meanwhile, prepare paper towels on a large plate and flour in a small bowl.
Peel the shallots, then slice them into thin rings about 2 mm (¼ inch) thick.
Dip the shallot rings in the flour. Fry a few rings at a time, about 1 minute per side, or until golden brown and crispy.
Drain on the paper towels.

Assembly

In a bowl, toss the watercress and apple slices with the buttermilk dressing.
Serve the salad directly on top of the gratin and garnish with crispy shallots.