Blue potato and bacon gratin
By Le Morbier
Blue potato and bacon gratin. Discover our recipe.
- 6 oz Morbier cheese (a semi soft french cows milk cheese)
- 1 lb vitelotte potatoes
- 1 bunch of spring onions
- 2/3 cup frozen spinach cooked
- 4 slices bacon
- 1 1/2 tsp butter
- 2/3 cups liquid cream
Level of difficulty Easy
Preparation time 15mins
Cooking time 35mins
Cost Average budget
Peel the potatoes. Cook 20 minutes in salted water, let cool then cut into slices. Clean the onions, slice thinly, then melt them 6-8 minutes in butter in a saucepan. Cut bacon into small pieces, fry in a skillet over high heat 3 minutes. Divide the spinach, bacon and onions cooked in the bottom of four individual gratin dishes.
Place the potatoes on it, pour the cream over the potatoes. Cut the Morbier into thin slices and place on the potatoes. Allow to cook for 15 minutes in preheated oven at 375 F. Serve hot.
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