Dinner · 45 min · 4 plates
Potato, bacon and cream bake
After Tartiflette
Reblochon would be right; a melting cheese is Tuesday. Potatoes, bacon, onion, cream, baked until the top browns. Don't make a loaded potato and skip the oven.
The sheet · 4 plates · 45 min
easyWhy tonight. Reblochon would be right; a melting cheese is Tuesday. Potatoes, bacon, onion, cream, baked until the top browns. Don't make a loaded potato and skip the oven.
What it needs
Nothing confirmed on your shelf yet — this list is the whole ask.
- potato
- bacon
- onion
- cream
- cheddar
Good if you have them, fine if you do not: thyme.
Method
- Par-boil the potatoes and let them steam dry, then slice them. Raw potato will not cook through under all that cream.
- Bacon and onion rendered until dark, and the fat left in.
- Layer, cream over, cheese on top, and bake at 190C until it bubbles and browns.
- Rest it ten minutes before serving or it slides apart on the plate.
An educational plan from a curated corpus. Not a nutrition, allergen, or doneness guarantee.
Cook or pour it, then edit the shelf if you emptied a bottle or used the last of something.
Why each of these is on the list
What the ingredients are actually doing
- potato
- Waxy holds its shape, floury falls apart, and almost every potato complaint is the wrong one for the job.
- bacon
- Fat, salt and smoke, and the rendered fat is the more valuable half.
- onion
- The base under most of this library.
- cream
- Fat that carries flavor and will not split the way milk does, which is why it can be reduced hard.
- cheddar
- Sharpness plus melt. Aged cheddar tastes like more and melts like less, so a dish that wants both usually wants a mix — grate it, do not slice it, and take the pan off the heat before it goes in.
Missing one of them? The substitutions are written against those jobs rather than against a chart, so they say what each replacement costs this dish in particular.
Cooks from the same box
If you bought for this, you can already make these
Shares potato, cream, cheddar
Ham potato gratin
Thin slices. Cover, then uncover to brown.
Shares potato, bacon, onion
German potato salad
Warm, not mayo. Bacon fat is the dressing. Vinegar so it is not greasy. Eat it warm.
Shares potato, bacon, onion
Warm potato salad
German potato salad: warm, bacon fat, vinegar, mustard, onion. No mayo. It should be sharp and porky. Don't make picnic salad and serve it warm.
Shares potato, onion, cream
Ajiaco
Bogotá chicken and potato pot. Corn stays on the cob if you have it. Cream off the heat, avocado at the table.
Next
Cook it, then tell the shelf what you used.
The ranking is only as honest as the shelf behind it. Empty the cream, and everything that leaned on cream should stop being offered.