Monday, September 5, 2011

Potato Gratin With Gruyere


I love Potatoes in anyway shape color or form. Now when you add cheese any kind especially Gruyere = HEAVEN!  Oh and don't forget the bacon, heavy cream and cheddar. This is the best potato dish I have EVER eaten. DO TRY THIS!


1 Onion
4 Sun dried Tomatoes
1 bunch Flat Leaf Parsley
4 strips Bacon
1 clove Garlic
2 cans (14 Oz. Can) Whole Cooked Potatoes
2 Tablespoons Butter
⅓ cups Heavy Cream
½ cubes Chicken Bouillon
1 pinch Salt
1 pinch Pepper
¾ cups Grated Cheddar Cheese
¾ cups Grated Gruyere Cheese

Preparation Instructions

Preheat your oven to 400ºF.
Start chopping the onion, shallots, sun dried tomatoes, parsley and bacon. Grate the garlic.
Add the potatoes to a casserole dish. Set aside.
Cook the bacon in a skillet over medium heat; remove and set aside. Leave the grease in the skillet and then add the butter, onion, shallots, garlic and sun dried tomatoes to the skillet. Cook in bacon fat and butter until onions are clear. Add heavy cream, parsley, 1/2 of the bouillon cube, salt and pepper. Stir and cook sauce on low heat until thickened. Cover potatoes with sauce, and toss lightly. Now add generous amounts of cheese. I mean generous! Bake uncovered for 20 minutes. Enjoy!

* adapted from Kayotic Kitchen


  1. I've never seen canned potatoes (and it's probably against the law to use them in Ireland :) ) but cheese, garlic, onion - yummmmmm!

  2. I am sure they are illegal in Ireland for sure! You can use any baby potato or even larger ones peeled and chopped also. I have done both.

  3. This has everything I love in one dish.....looks fantastic potatoes, cream, bacon and cheese count me in.