Potatoes au gratin with bacon lardons

Name: Potatoes au gratin with bacon lardons
Yield: 6 servings
Cuisine: British
Ingredients: 1.5 kg potatoes; 160 g Emmental/Gouda/Leerdammer cheese; 250 g graviera cheese; 60 g bacon lardons; Butter; 1 garlic clove; 250 ml double cream; 250 ml whole/full fat milk; 3 eggs

Tom Jacobs @snakey_jakey

Cambridge

Potatoes au gratin with bacon lardons

Tom Jacobs @snakey_jakey

Saved

Ingredients

6 servings

1.5 kgpotatoes
160 gEmmental/Gouda/Leerdammer cheese
250 ggraviera cheese
60 gbacon lardons
Butter
1garlic clove
250 mldouble cream
250 mlwhole/full fat milk
3eggs

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Steps

1

Peel and boil for 17min the potatoes. When done rinse in cold water.
2

Grate the cheese in a bowl.
3

Fry the lardons until crispy. You should be able to fry them without adding oil.
4

Butter the dish then grate the garlic and rub it into the buttered dish.
5

Slice the potatoes into 1cm thick slices and lay out in the dish. When one layer spread on the lardons. Then sprinkle on half of the cheese.
6

Add another layer of potatoes.
7

Lightly whisk the eggs. Add the milk and cream. Season with salt and pepper.
8

Add the creamy mix until it’s half way up the dish. Top with remaining cheese.
9

Cool for 45min at 190oC