Creamy Potato Gratin with Crispy Bacon
A European-inspired twist on a classic potato bake. This recipe swaps traditional heavy sauces for a rich, velvety blend of crème fraîche (or cream cheese) and Mediterranean herbs. Layered with thin potato slices and savory pancetta or bacon, it’s topped with a golden mozzarella and parmesan crust. A versatile 'contorno' or side dish that pairs perfectly with Mediterranean roasts or a fresh Dutch salad.
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Ingredients
The Potatoes
European Cream Sauce
The Gratin Topping
Method
Prepare the Base
Blanch the potato slices in boiling salted water for 5–8 minutes until slightly tender but not breaking apart; drain and pat dry.
In a microwave-safe glass bowl, whisk together the cream, cream cheese, milk, diced pancetta, herbs, and butter. Warm for 45 seconds to create a smooth, pourable emulsion.
Layer and Bake
Lightly butter a ceramic baking dish. Arrange a layer of potatoes, followed by a drizzle of the cream mixture, repeating until all ingredients are used.
Distribute the mozzarella evenly over the top and finish with a generous dusting of Parmigiano Reggiano.
Bake at 200°C for 25–30 minutes until the top reaches a deep golden brown and the sauce is bubbling at the edges.
Chef's Notes
In Italy or Spain, substitute bacon with smoked pancetta for a deeper flavor. For a lighter Dutch version, use cooking cream (15% fat).