Sage and Potato Gratin with Bacon and Onions
Elevate your comfort food game with this indulgent Sage and Potato Gratin with Bacon and Onions. This irresistible dish features velvety layers of perfectly sliced russet potatoes infused with the earthy aroma of fresh sage and rich, caramelized onions cooked in a combination of bacon drippings and butter for maximum flavor. Crisp bacon crumbles add a smoky depth, while a creamy Gruyère and Parmesan cheese sauce blankets each layer, creating a luscious, bubbly topping. With its crispy golden crust and fragrant herbs, this gratin is the ultimate side dish for holiday gatherings or cozy dinners. Simple yet decadent, this recipe combines the richness of classic French techniques with bold, savory ingredients, guaranteed to wow your guests!
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Recipe Information
Ingredients
- 6 medium Russet potatoes
- 6 slices Bacon
- 1 large Yellow onion
- 3 cloves Garlic cloves
- 6 leaves Fresh sage leaves
- 2 tablespoons Unsalted butter
- 2 cups Heavy cream
- 1.5 cups Gruyère cheese, grated
- 0.5 cups Parmesan cheese, grated
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 tablespoon Olive oil
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish with butter or non-stick spray and set aside.
Peel the potatoes and slice them thinly into 1/8-inch rounds. Use a mandoline slicer for even slices if available.
In a large skillet over medium heat, cook the bacon until crisp. Remove the bacon and set it aside on a paper towel-lined plate. Once cool, crumble the bacon into small pieces.
In the same skillet, discard all but 1 tablespoon of the bacon fat. Add the olive oil and butter to the pan, followed by the thinly sliced onion. Cook for 8–10 minutes, stirring occasionally, until the onions are soft and golden brown.
Add the minced garlic and chopped sage to the skillet with the onions. Cook for an additional minute until fragrant, then remove the skillet from heat.
In a medium saucepan, warm the heavy cream over medium-low heat. Stir in salt, pepper, and 1 cup of grated Gruyère cheese until the cheese melts. Remove from heat.
Layer half the sliced potatoes in the prepared baking dish, overlapping the slices slightly. Spread half the caramelized onion mixture, half the crumbled bacon, and half the Parmesan cheese over the potatoes.
Repeat with the remaining potatoes, onions, bacon, and Parmesan cheese. Pour the warm cream and Gruyère mixture evenly over the top, making sure it seeps into all layers.
Sprinkle the remaining 0.5 cup of Gruyère cheese over the top layer for a golden, bubbly crust.
Cover the baking dish tightly with foil and bake in the preheated oven for 45 minutes. Remove the foil and bake for an additional 30 minutes, or until the top is golden and the potatoes are tender when pierced with a fork.
Allow the gratin to rest for 10 minutes before serving. Garnish with extra chopped sage, if desired.
Nutrition Facts
Calories |
680 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.6 g | 60% | |
| Saturated Fat | 26.5 g | 132% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 135 mg | 45% | |
| Sodium | 786 mg | 34% | |
| Total Carbohydrate | 40.3 g | 15% | |
| Dietary Fiber | 3.0 g | 11% | |
| Total Sugars | 3.0 g | ||
| Protein | 18.5 g | 37% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 355 mg | 27% | |
| Iron | 1.3 mg | 7% | |
| Potassium | 995 mg | 21% | |
*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.
