Creamy Pepper & Egg Rice Bowl with Buttered Bread
25 min
Creamy Potato and Bacon Gratin with Caprice des Dieux
A luxurious French gratin combining crispy bacon and lardons with tender potatoes, caramelized onions, and creamy Caprice des Dieux cheese. This rich, comforting dish is perfect as a main course or elegant side dish that celebrates classic French culinary traditions.
95 min
Medium
6 servings
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Taste Profile
Sweet4/10
Salty7/10
Sour1/10
Umami7/10
Spicy2/10
🥄 Texture
Creamy and silky from the heavy cream and melted Caprice des Dieux, with tender, thinly sliced potatoes that hold their shape. Contrasted by pockets of crisp, chewy bacon and lardons and soft, jammy caramelized onions, with a lightly golden, slightly crusty top.
👃 Aroma
Rich, savory aroma dominated by smoky bacon and browned butter notes, balanced by the sweet, toasty scent of deeply caramelized onions. Hints of nutmeg and the mild, milky fragrance of Caprice des Dieux add a warm, comforting finish.
🍷 Pairs Well With
A crisp, dry white such as an unoaked Chardonnay or dry Riesling to cut the richness; alternatively a light Pinot Noir or a dry sparkling wine (Brut) for acidity and freshness.
🥗 Side Dishes
A simple green salad with a tangy vinaigrette to balance the richness, steamed or sautéed green beans, or sautéed spinach; crusty bread or a light pickled vegetable (e.g., quick-pickled cucumbers or beets) also work well.
Ingredients(10 items)
- 1400 grams potatoes (thinly sliced)
- 2200 grams bacon (cut into 1-inch pieces)
- 3150 grams lardons (diced)
- 43 large onions (thinly sliced)
- 5200 grams Caprice des Dieux cheese (sliced or crumbled)
- 61 cup heavy cream
- 73 tablespoons olive oil
- 82 tablespoons butter
- 9Salt and freshly ground black pepper to taste
- 101/2 teaspoon nutmeg (freshly grated)
Nutrition Information(per serving)
485
Calories
18g
Protein
22g
Carbs
38g
Fat
Instructions
- 1
Preheat your oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish with olive oil.
- 2
In a large skillet over medium heat, cook the bacon pieces until crispy, about 5-7 minutes. Remove with a slotted spoon and set aside on paper towels. Reserve 2 tablespoons of bacon fat in the pan.
- 3
In the same skillet with the bacon fat, add the lardons and cook until golden and crispy, about 4-5 minutes. Remove and set aside with the bacon.
- 4
Add 1 tablespoon of butter and 1 tablespoon of olive oil to the skillet. Add the sliced onions and cook over medium-low heat, stirring occasionally, until deeply caramelized and golden, about 20-25 minutes. Season with salt and pepper. Remove from heat.
- 5
Layer half of the sliced potatoes in the prepared baking dish. Season with salt, pepper, and a pinch of nutmeg.
- 6
Spread half of the caramelized onions over the potatoes, then sprinkle half of the bacon and lardon mixture.
- 7
Layer the remaining potatoes on top and season again with salt, pepper, and nutmeg.
- 8
Top with the remaining caramelized onions and bacon-lardon mixture.
- 9
In a small bowl, whisk together the heavy cream with a pinch of salt and nutmeg. Pour evenly over the gratin.
- 10
Distribute the Caprice des Dieux cheese evenly over the top, breaking it into small pieces.
- 11
Drizzle with 1 tablespoon of olive oil and dot with 1 tablespoon of butter cut into small pieces.
- 12
Bake uncovered for 35-40 minutes until the potatoes are tender, the top is golden brown, and the cream is bubbling at the edges.
- 13
Remove from the oven and let rest for 5 minutes before serving. This allows the gratin to set slightly and makes it easier to portion.
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