Potatoes a L Alsacienne
Transport your taste buds to the heart of Alsace with "Potatoes à l’Alsacienne," a rustic yet indulgent French comfort food masterpiece. This baked potato dish combines thinly sliced, buttery Yukon Gold potatoes with sweet caramelized onions, crispy bacon lardons, and aromatic garlic, all layered in a rich blend of heavy cream and dry white wine. Enhanced with fresh thyme and baked to golden perfection, this recipe is the epitome of cozy sophistication—ideal for gatherings or an elegant family dinner. With its irresistible blend of creamy textures, savory flavors, and enticing aroma, Potatoes à l’Alsacienne is sure to become a cherished favorite. Perfect for oven-to-table serving, pair it with a crisp green salad or roasted meats for a complete meal that's authentically French and utterly satisfying.
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Recipe Information
Ingredients
- 800 g Potatoes (waxy variety, such as Yukon Gold)
- 1 large Onion
- 150 g Thick-cut bacon
- 2 Garlic cloves
- 250 ml Heavy cream
- 100 ml Dry white wine
- 20 g Unsalted butter
- 1 teaspoon Fresh thyme leaves
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
Instructions
Preheat your oven to 190°C (375°F).
Peel the potatoes and slice them into thin, even rounds, approximately 3-4mm thick. Set aside in a bowl of cold water to prevent browning.
Peel and thinly slice the onion. Mince the garlic cloves.
Cut the thick-cut bacon into small lardons (short strips).
Heat a large skillet over medium heat and cook the bacon lardons until crisp. Remove the cooked bacon with a slotted spoon and set aside on a paper towel-lined plate.
In the same skillet, add the butter and sliced onion. Cook on medium heat until the onion becomes soft and translucent, about 5-7 minutes. Add the minced garlic and cook for an additional minute until fragrant. Remove from heat.
Drain the potato slices and pat them dry with a clean kitchen towel or paper towels.
In a large mixing bowl, combine the potato slices, cooked onion/garlic mixture, cooked bacon, fresh thyme, salt, and pepper. Toss gently to evenly distribute the ingredients.
Grease a medium-sized baking dish (approximately 8x8 inches or similar capacity) and layer the potato mixture evenly in the dish.
In a small mixing bowl or measuring cup, whisk together the heavy cream and white wine. Pour this mixture evenly over the layered potatoes.
Cover the baking dish tightly with aluminum foil and bake in the preheated oven for 40 minutes.
After 40 minutes, remove the foil and bake for an additional 15-20 minutes, or until the top is golden brown and the potatoes are tender when pierced with a knife.
Remove from the oven and let the dish rest for about 5 minutes before serving. Garnish with additional thyme if desired.
Nutrition Facts
Calories |
613 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 39.1 g | 50% | |
| Saturated Fat | 19.9 g | 100% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 113 mg | 38% | |
| Sodium | 1146 mg | 50% | |
| Total Carbohydrate | 41.4 g | 15% | |
| Dietary Fiber | 5.4 g | 19% | |
| Total Sugars | 3.8 g | ||
| Protein | 15.7 g | 31% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 46 mg | 4% | |
| Iron | 2.3 mg | 13% | |
| Potassium | 1113 mg | 24% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
