Polish Bacon Gratin
A hearty, comforting gratin featuring crispy polish bacon and a rich, creamy bechamel sauce.
Ingredients
- ●1 pound polish baconthick-cut
- ●1 cup gratingrated
- ●2 large quenched potatoespeeled and thinly sliced
- ●2 tablespoons gourmet buttersoftened
- ●2 tablespoons all-purpose flourfor bechamel sauce
- ●1 cup whole milkfor bechamel sauce
- ●1/4 teaspoon saltfor seasoning
- ●1/4 teaspoon black pepperfor seasoning
Instructions
- 1
Preheat oven to 375°F (190°C).
- 2
In a large skillet, cook the polish bacon over medium heat until crispy. Drain on paper towels.
- 3
In a separate saucepan, melt the gourmet butter over medium heat.
- 4
Add the grated gratin and cook, stirring constantly, until lightly browned.
- 5
Add the sliced potatoes, salt, and black pepper to the saucepan. Cook, stirring occasionally, until the potatoes are tender.
- 6
In a separate saucepan, make a bechamel sauce by whisking together the flour and milk.
- 7
Bring the bechamel sauce to a simmer over medium heat, whisking constantly.
- 8
Remove the saucepan from the heat and stir in the grated gratin.
- 9
To assemble the gratin, create a layer of cooked potatoes in the bottom of a 9x13 inch baking dish.
- 10
Top the potatoes with a layer of cooked polish bacon, followed by a layer of the bechamel sauce.
- 11
Repeat the layers two more times, ending with a layer of bechamel sauce on top.
- 12
Bake the gratin in the preheated oven for 25-30 minutes, or until golden brown and bubbly.
- 13
Serve hot, garnished with chopped fresh herbs if desired.