A beautiful potato dish came out of the oven yesterday night, all steamy an bubbly. We took a few bites, then a few more, and we would have eaten the whole dish if it wasn't for this blog. I wanted to take a picture but there wasn't enough light... Now this cold leftover doesn't look half as nice as the dish did yesterday, but hopefully it gives you an idea... The potatoes literally melted in our mouths. Yum!
Serves 2
(prep time: 10 minutes, cooking time: 1 hour)
- 4 big Yukon gold potatoes
- 4 strips bacon
- 1/2 big yellow onion
- 1 garlic clove, peeled and cut in half
- 1 tsp butter
- about 1 cup whole milk
- about 4 oz. (100 g) gruyère cheese
- salt, pepper, nutmeg
- Peel the potatoes, rinse them and slice them. Dice the bacon. Chop the onion. Place all in a large bowl.
- Sprinkle with salt, freshly ground black pepper and freshly grated nutmeg. Toss well.
- Rub a glass or ceramic oven-safe dish with garlic . (Discard what remains of the garlic clove.)
- Butter the dish, then throw in the potatoes and gently shake the dish from left to right to arrange the potatoes in an even layer.
- Pour the milk.
- Bake for about 45 minutes at 360ºF (180ºC)e to time until the cheese forms a nice, golden crust.
- Eat with a side of escarole salad.
- .
- Take out of the oven momentarily and grate gruyère cheese on top. Return to the oven for another 15 minutes or so, checking from tim
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