3882. HERBED GRUYERE SCALLOPED POTATOES and BACON AU GRATIN

Serves: 8


2 pounds russet potatoes (about 4 medium potatoes)
6-8 slices of bacon, cooked and chopped
2 1/2 cups grated Gruyere cheese (about 8 ounces)
1 tablespoon butter, cut into 8 cubes


Spiced Cream
3 cups heavy cream
1 large onion, thinly sliced
3 bay leaves
2 garlic cloves, minced
1 tablespoon fresh parsley, chopped (or 2 tsp dried)
1 tablespoon chopped fresh chives ( or tsp dried)
1 1/2 teaspoons fresh thyme (or ½ tsp. dried)
¼ teaspoons cayenne pepper
¼ teaspoons ground nutmeg
½ teaspoons salt
½ teaspoons pepper

Preheat oven to 400 degrees F.

Add the "Spiced Cream" ingredients to a saucepan and bring to a gentle simmer. Simmer for 5-10 minutes while you grease a 9x13 casserole dish and peel and slice potatoes into 1/8 inch slices. Transfer potatoes to a large bowl.

Spoon just enough of the herbed cream that has been simmering to cover the bottom of the casserole dish. Pour the remaining herbed cream over the potatoes and gently toss to coat.

Using a slotted spoon, layer the bottom of the casserole dish with 1/3 of the potato/onion slices (the slotted spoon will allow you to leave most of the cream in the bowl). Lightly season the layer of potatoes with freshly cracked salt and pepper (in addition to salt and pepper listed in ingredients). Layer 1 cup of the cheese, 1/2 of the bacon then top with 1/3 of remaining cream. Repeat layers.

Top the casserole with remaining potato/onion slices and pour over remaining cream. Dot the potatoes with cubed butter.

Cover the casserole with aluminum foil and bake for one hour. Remove from the oven, sprinkle with remaining cheese then continue to bake, uncovered for an additional 10 minutes. Test the potatoes to make sure they are tender. Continue to cook if necessary (will depend on how thin you cut your potatoes). When potatoes are done, broil until golden brown. 


bacon recipe source: Jen, Carlsbad Cravings (@carlsbadcravings), June 13, 2014

3394. SWEET POTATO BACON ASIAGO AU GRATIN

1 1/2 pounds sweet potatoes, peeled and cut into thin slices
1 small onion, diced
2 tablespoons flour
2 cups milk of choice
3/4 cup Asiago cheese, shredded
1/4 cup fresh chives, sliced
salt and pepper to taste
4-5 slices of bacon,
1/4 cup Parmesan cheese, shredded

Preheat oven to 400 degrees.

Place sliced potatoes in a large saucepan, cover with water, add pinch of salt, and bring to a boil.

Reduce heat and simmer for 5 minutes. Drain and set aside.

In a skillet cook bacon strips until crisp, and crumble.  Reserve bacon grease and keep warm in skillet. Add diced onions and cook for about 4 minutes. Sprinkle flour over onions and cook for another minute constantly stirring.

Gradually add milk and whisk until well blended. Simmer over medium heat until thickened, stirring frequently. Remove from heat and asiago cheese, chives, salt, pepper, and bacon.

Arrange half potato slices in a 8 inch square baking dish. Pour half of the cheese sauce over the sliced potatoes. Top with remaining potato slices and cheese sauce. Sprinkle with parmesan cheese and bake for about 25-30 minutes until cheese is bubbly and browned.

Garnish with extra sliced chives.


bacon recipe source: Kim Rosenberger, Kim's Healthy Eats, December 26, 2013

3255. SMOKED BACON, OKA CHEESE and SWEET POTATO GRATIN

serves four


1 cup diced onion
2 cloves garlic
6 slices smoky bacon, minced
1 tablespoon olive oil
1 cup chicken broth
1/2 cup heavy cream
2 lbs. peeled sweet potatoes in lengthwise slices, 1/8 inch thick
1 1/2 cups oka cheese
4 tablespoons butter
1 cup bread crumbs

In a saucepan saute onion, garlic and bacon in oil until the onions are slightly browned. In a separate pot bring chicken broth and cream to boil. Set aside.


Grease a casserole dish with a little butter or oil and layer in with sliced sweet potatoes. After each layer, sprinkle some bacon and onion mixture and a little cheese. Moisten each layer with 2 tablespoons of chicken broth and cream. Repeat the layering until the potatoes are about 1/2 an inch from the top.




In a separate frying pan, melt butter and combine with bread crumbs. Sprinkle this mixture over the sweet potatoes. Place casserole dish in 350°F oven for about 1 hour. Do not cover. If bread crumbs become to dark, simply lower the oven to 300°F and continue cooking until a knife is easily inserted through the sweet potatoes.


bacon recipe source: Laura (member/cook), Alberta, Canada; TasteBook.com

2641. GNOCCHI and BACON GRATIN with GARLIC BECHAMEL

yields 2-4 servings


3 slices thick-cut bacon
2 tablespoons butter
1/4 cup flour
1 1/2 cups milk
2 large cloves garlic
17 oz. package gnocchi
salt & pepper, to taste
scant 1/8 teaspoon nutmeg
2/3 cup plain breadcrumbs
1 1/2 tablespoons butter

Bring large pot of water to boil. Sprinkle breadcrumbs and butter into small skillet and place on medium heat. Once butter melts, stir breadcrumbs around to moisten completely and brown lightly. Remove from heat and set aside. Once bacon is cooked and crisp, remove from skillet onto paper towels to drain. Leave 1 tablespoon bacon grease in pan and melt in 2 tablespoons butter. Grate in garlic cloves and cook 1 minute. Sprinkle in flour and whisk. Cook 1-2 minutes and then whisk in milk slowly to prevent lumps. Add in salt, pepper and nutmeg and reduce heat to low. Pour gnocchi into boiling water and cook until they start to float, 2-3 minutes. While gnocchi is cooking, crumble cooked bacon. Drain gnocchi and stir into sauce. Add in bacon. Pour entire contents into buttered baking dish and sprinkle with toasted bread crumbs. Bake at 350 for 15-20 minutes and serve hot.


bacon recipe courtesy of: Lauren's Latest, February 6, 2012

2339. MUSSEL, SPINACH and BACON GRATIN

serves two


2 tablespoons white wine
1 shallot, chopped
1kg mussels, scrubbed and debearded
1 tablespoon rapeseed or olive oil, plus a little more to finish
75 grams smoked bacon, diced fairly small
1 garlic clove, finely chopped
About 200ml whole milk
25 grams butter
25 grams plain flour
200 grams fresh spinach, tough stalks removed
A squeeze of lemon juice
37 grams fresh white breadcrumbs
25 grams Parmesan, grated
Freshly ground black pepper

Preheat the oven to 200C/gas 6.

Put a large pan over a high heat and add the wine, 2 tablespoons of water and the diced shallot. Bring to a simmer, then throw in the mussels and cover with the lid.

Let the mussels steam open in the pan for 3-4 minutes, shaking once or twice. Remove from the pan with a slotted spoon the mussels from their shells and set aside. Strain all the cooking liquor through a fine sieve or a coarse sieve lined with a cloth.

Heat the oil in a frying pan, add the bacon and sauté gently until starting to crisp up. Add the garlic and cook for a further minute or so, being careful not to let the garlic burn. Transfer to a bowl.

Now make the béchamel sauce. Combine the reserved mussel cooking liquor with enough milk to make 250ml and heat gently in a pan.

Melt the butter in a separate pan. When foaming, add the flour and stir to make a smooth roux. Gradually add the warmed milk, stirring well after each addition to prevent lumps. Simmer gently for 4-5 minutes.

Drop the spinach into a large pan of boiling water and cook for just a minute, until wilted. Drain, leave to cool a little, then squeeze out excess water with your hands. Chop the spinach roughly.

Fold the bacon, mussels and spinach into the béchamel sauce. Season with freshly ground black pepper and a squeeze of lemon juice.

Divide the mixture between four buttered, shallow ovenproof dishes or spread in one large gratin dish. Sprinkle over the breadcrumbs, plus the cheese if using, and trickle over a little rapeseed or olive oil.

Bake for 10-12 minutes, until golden and bubbling. Serve hot, with bread.


bacon recipe courtesy of: Claire, Purely food, September 15, 2011

2209. POTATO GRATIN with BACON, GREEN GARLIC and GRUYERE

serves 6 to 8


½ cup bacon, cut in 1/8-by-1/8-by-2-inch sticks
¼ cup minced green garlic, white and light green parts only
1¼ cups heavy cream
Salt and freshly ground black pepper
2 pounds russet potatoes
1 cup grated Gruyère

Preheat the oven to 350 degrees. In a medium saucepan over medium heat, cook the bacon until it just starts to brown. Stir in the green garlic, and then add the cream. Heat until just warm. Season generously with salt and pepper. (It should taste a bit oversalted, in order to season the potatoes.)

Peel the potatoes and cut into 1/8-inch-thick slices. Overlap about a quarter of the slices along the bottom of an 8-inch square baking pan.

Pour about a quarter of the garlic-bacon cream over the potatoes, making sure the bacon is evenly distributed. Repeat making layers with the remaining potatoes and cream. Press the potatoes gently to compact them. Sprinkle with the Gruyère and bake until the top is golden brown and the potatoes are just tender, 50 to 60 minutes. Let rest for 5 minutes before serving.


bacon recipe courtesy of: Daniel Patterson, "Garlic Defanged" | "Food: The Way We Eat," The New York Times, May 18, 2008

2078. OYSTER, BACON and SWISS CHARD GRATIN

makes eight servings


3 slices thick-cut bacon, chopped
1 small onion, finely chopped
2 cloves garlic, finely chopped
2 tablespoons butter
2 bunches Swiss chard, chopped
2 cups heavy cream
1/8 teaspoon nutmeg
18 oysters, chopped
1 cup grated parmesan cheese
salt and pepper
2/3 cup bread crumbs

Preheat the oven to 400°. In a large skillet, cook the bacon over medium heat until crisp. Add the onion, garlic and butter and cook until the onion is softened, about 5 minutes. Add the Swiss chard and cook until wilted, 3 minutes. Transfer to a colander and squeeze out any excess liquid. Reserve the skillet. Add the cream and nutmeg to the skillet and boil until reduced by half, about 5 minutes. Let cool. Stir the chard mixture into the cream. Add the oysters and 1/2 cup parmesan; season with salt and pepper. Spoon the mixture into a greased 3-quart baking dish. In a small bowl, combine the remaining 1/2 cup parmesan and the bread crumbs; sprinkle over the gratin. Bake until golden and bubbling around the edges, 10 to 15 minutes. Serve warm.


bacon recipe courtesy of: Allison Vines and Slade Rushing, Everyday with Rachael Ray, February 2008

1988. CREAMED CORN GRATIN with FRIED ONION RINGS and BACON

makes 12 servings


1 1/2 cups fresh breadcrumbs made from crustless French bread
6 bacon slices, chopped
1/3 cup all purpose flour
1 large red onion, thinly sliced into rounds
1/2 cup (or more) vegetable oil
10 green onions, chopped
2 tablespoons (1/4 stick) butter
1 large onion, chopped
8 cups frozen corn kernels (about 2 pounds 6 ounces)
2 cups whole milk
1 cup whipping cream
3 tablespoons quick-cooking grits
1/4 teaspoon cayenne pepper
1 cup (packed) coarsely grated Monterey Jack cheese (about 4 ounces)

Preheat oven to 350°F. Spread breadcrumbs on rimmed baking sheet. Bake until lightly toasted, about 10 minutes.

Sauté bacon in large skillet over medium heat until crisp. Using slotted spoon, transfer bacon to paper towels. Transfer 2 tablespoons bacon drippings to heavy large pot; reserve for creamed corn. Discard remaining drippings.

Place flour in medium bowl. Sprinkle with salt and pepper. Separate red onion slices into rings and toss in flour to coat lightly. Heat 1/2 cup oil in same large skillet over medium-high heat. Working in batches, add onion rings to skillet and cook until golden brown, adding more oil as needed, about 2 minutes per side. Transfer onion rings to paper towels. Mix breadcrumbs, bacon, onion rings, and half of green onions in clean medium bowl. Sprinkle topping with salt and pepper.

Butter 13x9x2-inch glass baking dish. Add butter to pot with reserved bacon drippings; melt over medium-high heat. Add chopped onion; sauté until light golden and beginning to soften, about 6 minutes. Add frozen corn; sauté 5 minutes. Add milk and cream; bring to boil. Gradually stir in grits and cayenne pepper. Reduce heat and simmer until mixture thickens slightly, about 3 minutes. Remove from heat. Stir in cheese and remaining green onions. Season with salt and pepper. Transfer creamed corn to prepared dish. (Topping and corn can be made 1 day ahead. Cover separately and chill.)

Preheat oven to 350°F. Bake gratin uncovered 25 minutes. Sprinkle topping over; bake until topping is slightly crisp and creamed corn thickens and is heated through, about 20 minutes longer.


bacon recipe courtesy of: Bon Appétit, November 2003

1901. CAVATELLI GRATIN with BACON and GREEN OLIVES

serves eight


1 lb. cavatelli, cooked
8 oz. bacon, cooked and crumbled into 1⁄2-in. pieces
3/4 cup green olives, coarsely chopped
1 1/2 cups heavy cream
1 1/2 cups milk
2 cups gruyère cheese

In a large bowl, toss cavatelli with bacon, olives, cream and milk. Season to taste. Divide pasta into individual gratin dishes. Sprinkle with cheese. Bake at 350° F. for 25 min. until cheese is browned on top and liquid is completely absorbed. Let sit 5 minutes before serving.


bacon recipe courtesy of: FoodService Director, 90 Broad Street, Suite 402, New York, New York 10004

1751. CAULIFLOWER and BACON GRATIN

yields four to six servings


unsalted butter, for dish, plus 1/2 stick (4 tablespoons), cut into 1/2-inch pieces
3 slices day-old sourdough bread or 2 cups bread crumbs
3/4 cup heavy cream
1 teaspoon all-purpose flour
1/4 cup capers, rinsed and drained
8 ounces bacon, cooked until crispy and cut into 1/2-inch pieces
1 cup grated Gruyere, divided
Kosher salt and freshly ground black pepper
1 pound cauliflower, trimmed and cut into florets
olive oil, for drizzling

Place an oven rack in the center of the oven. Preheat the oven to 350 degrees F. Butter an 8 by 8-inch casserole dish. Set aside.

In the bowl of a food processor, blend the bread until it forms into crumbs.

In a large non-stick skillet, heat the butter over medium heat. Add the bread crumbs and cook, stirring constantly until all the butter has been absorbed and the bread crumbs are toasted, about 1 to 2 minutes.

In a medium bowl, whisk together the cream and flour. Add the capers, bacon and 1/2 cup of the Gruyere. Season with salt and pepper, to taste.

Bring a medium saucepan of water to a boil over high heat. Add the cauliflower and cook for 2 minutes. Drain the cauliflower and toss with the cream mixture. Pour the cauliflower mixture into the prepared baking dish. Sprinkle with the bread crumbs and remaining 1/2 cup of cheese.

Drizzle with olive oil and bake for 35 to 40 minutes until the cheese has melted and the top is golden brown.


bacon recipe courtesy of: Giada De Laurentiis, "Food and Fun," Giada at Home, Food Network

1610. JERSEY ROYALS GRATIN with BACON and WATERCRESS

serves four


250 grams back bacon, roughly chopped
250ml half fat crème fraîche
150ml vegetable stock
3 cloves garlic, crushed
750 grams Jersey Royals new potatoes, scrubbed and halved
100 grams bag watercress, roughly chopped
50 grams Gruyère, grated

Place the bacon in a large, non-stick frying pan and cook over a medium heat for 3-4 minutes, stirring occasionally until browned.

Add the crème fraîche to the pan, then stir in the stock and add the garlic. Bring to the boil. Add the potatoes, bring to a simmer then cover and cook for 20-25 minutes, until the potatoes are tender when pierced with the tip of a sharp knife. Remove the lid and cook for a further 5 minutes, stirring occasionally to reduce the liquid slightly. Season with freshly ground black pepper.

Remove from the heat and stir in the watercress. Pour into a warmed 1.5-litre ovenproof dish (or use the frying pan if the handle is heatproof) and top with the cheese. Place under a preheated hot grill and cook for 3-4 minutes or until golden. Serve with more watercress, some cucumber strips dressed with a little balsamic vinegar or fresh lemon juice, and some warmed bread to mop up the sauce.


bacon recipe courtesy of: Waitrose, Online Grocery Shopping, Waitrose Limited, Doncastle Road, Bracknell, Berkshire, RG12 8YA, UK

1504. ASIAGO, POTATO and BACON GRATIN

makes six servings


1 1/2 pounds peeled Yukon gold potatoes, cut into 1/4-inch-thick slices
1 teaspoon salt, divided
cooking spray
2 tablespoons minced shallots
1/4 cup all-purpose flour
2 cups 1% low-fat milk, divided
3/4 cup (3 ounces) grated Asiago cheese
1/4 cup chopped fresh chives
1/4 teaspoon freshly ground black pepper
4 bacon slices, cooked and crumbled
1/4 cup (1 ounce) grated fresh Parmesan cheese

Preheat oven to 350°.

Place potatoes in a large saucepan; cover with water. Bring to a boil. Reduce heat; simmer 5 minutes or until potatoes are almost tender. Drain. Sprinkle potatoes evenly with 1/4 teaspoon salt; set aside and keep warm.

Heat a medium saucepan coated with cooking spray over medium heat. Add shallots; cook 2 minutes or until tender, stirring frequently. Lightly spoon flour into a dry measuring cup; level with a knife. Sprinkle flour over shallots. Gradually add 1/2 cup milk, stirring with a whisk until well blended. Gradually add remaining 1 1/2 cups milk, stirring with a whisk. Cook over medium heat 9 minutes or until thick, stirring frequently. Remove from heat; stir in 3/4 teaspoon salt, Asiago, chives, pepper, and bacon.

Arrange half of potato slices in an 8-inch square baking dish coated with cooking spray. Pour half of cheese sauce over potato slices. Top with remaining potato slices and cheese sauce; sprinkle with Parmesan. Bake at 350° for 35 minutes or until cheese is bubbly and lightly browned.


bacon recipe courtesy of: Maureen Callahan, Cooking Light, April 2004

1200. GRATIN of BELGIAN ENDIVE with APPLEWOOD SMOKED BACON

makes 8 servings


4 strips Applewood smoked bacon, cut in 2-inch strips
3 tablespoons finely chopped parsley
3 cups chicken stock or broth, plus more as needed
1 medium carrot, peeled and diced
1 stalk celery, diced
1 medium onion, diced
2 tablespoons sugar
Kosher salt
Freshly ground black pepper
8 whole Belgian endive
5 tablespoons unsalted butter
4 tablespoons flour
2 cups milk
1/2 cup plus 1 to 2 tablespoons grated Gruyere cheese
1 tablespoon Dijon-style mustard
3 large egg yolks

In a medium skillet over medium heat, cook the bacon strips until they are evenly browned and the fat has been rendered. Using a slotted spoon, transfer to a small bowl. Add the parsley and set aside. (If making in advance, cover and refrigerate.)

In a pot large enough to hold the endive in a single layer, add the chicken stock or broth, carrot, celery, onion and sugar and the salt and pepper to taste and bring the stock to a simmer over low heat. Place the endive in the pot in a single layer, adding more stock, if necessary, to cover it.

Brush a large sheet of parchment paper with 1 tablespoon of the butter and place it, buttered side down, directly on top of the endive. Simmer for 1 1/2 to 2 hours or until the endive is soft when tested with a knife. Using tongs, transfer the endive to a medium-large baking dish in a single layer or eight individual ovenproof dishes and set aside to cool.

If making in advance, cover and refrigerate. Bring to room temperature before proceeding.

Preheat the oven to 325 degrees.

In a medium saucepan over medium-low heat, melt the remaining 4 tablespoons of butter. Add the flour and stir to combine, without letting the mixture brown. Add the milk and stir constantly until the mixture thickens, about 10 minutes. Add the Gruyere and mustard, stirring to combine. Strain the sauce mixture through a sieve into a medium bowl, add the egg yolks and stir to combine.

Pour the sauce over the endive and sprinkle with the remaining 1 to 2 tablespoons Gruyere. Bake for 10 minutes, then broil until the cheese is browned, about 3 minutes.

Remove from oven and sprinkle with bacon-parsley mixture. Serve hot.


courtesy of: The Washington Post, November 16, 2005. Adapted from Robert Wiedmaier, chef and owner of Marcel's in the West End

1044. COURGETTE, BACON and BRIE GRATIN

serves 4


3 tablespoons olive oil
600 grams courgettes, sliced on the diagonal
4 rashers of smoked back bacon, chopped
1 onion, chopped
1 small garlic clove, crushed
200 grams risotto rice
150ml dry white wine
850ml hot vegetable stock made with bouillon powder
160 grams pack blue or plain brie

Heat 2 tablespoons of the oil in a large heavy saucepan, tip in the courgettes and fry for 10-12 minutes until tinged golden. Remove with a slotted spoon and set aside.

Heat the remaining oil in the pan and add the bacon, onion and garlic. Cook over a low heat for about 6-8 minutes or until softened and lightly golden. Tip in the rice and stir until the grains start to pop.

Pour in the wine and stand back while it sizzles and absorbs into the rice. Stir well, then pour in about one third of the hot stock and increase the heat to moderate. Cook, stirring frequently, until the stock is absorbed. Repeat with the remaining stock, in two batches. This should take about 20 minutes, and the rice should be tender.

Preheat the grill on its highest setting. Remove the rice from the heat, gently fold in the courgettes and season to taste. Tip everything into a big flameproof dish. Slice the brie and lay on top of the rice. Put the dish under the hot grill for 3-4 minutes until the brie is bubbling.


courtesy of: Good Food magazine, August 2003