John Myers
Buttermilk Potato Gratin with Bacon
The perfect buttermilk potato gratin with bacon recipe with a picture and simple step-by-step instructions.
- Potatoes
- 1 large glass Buttermilk
- 1 large glass Whole milk
- 1 teaspoon Honey
- 1 x Onion
- 1 x Clove of garlic
- 1 pinch Spices: thyme powder, rosemary powder, maggi seasoning, salt, pepper, paprika seasoning
- 2 Discs Sliced cheese
- 1 half piece Bacon
- Set the oven to 180-190 degrees (convection). Peel the desired amount of potatoes (approx. 4-6), wash them briefly under running water and then cut into approx. 2 mm thick slices. If you have large potatoes, halve them beforehand. Arrange as a layer slightly offset in a fireproof pan (glass) so that the floor is covered. Cut the bacon into 4 mm thick slices (remove the edge beforehand if necessary). Then cut about 1cm large cubes and pour over the layered potatoes. Prepare a tall container and add the glass of milk and the glass of buttermilk. Peel and halve an onion and place in the container. Peel a clove of garlic and place in the container. Add rosemary and thyme (powder) salt, pepper, red paprika spice and a teaspoon of honey, as well as 1-2 dashes of Maggi seasoning or other seasoning … e.g. (vegetables) stock cube powder or similar to the container. Chop everything up with a hand blender … until you get a sauce … (If necessary, thicken the sauce if it is too runny) Pour over the potato and bacon mixture. Bake in the oven for about 25 minutes. Then pour 2-3 slices of sliced cheese … or grated cheese over it, and bake again until golden brown … until another 20 minutes have passed … in between check the firmness of the potato slices … if everything is done and golden brown, the casserole can be out of the oven. .
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