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    > Bacon and Potato Galette

    Bacon and Potato Galette

    When winter chills surround the house, nothing like a one-pot meal to warm up the family. I found this hearty recipe in the French Elle A Table magazine and couldn’t resist it. It’s just too good not to share. Definitely not for the calorie-obsessed but I know our friend Jason, a great amateur of good food, would rave about it. Our girls both asked for seconds. The secret I believe is using very lean and high quality bacon.

    Time: 45 min including prep time and baking


    – 3 lbs firm flesh potatoes (pealed and cut in 1/8 in slices)

    – 1 quart milk

    – 8 fl oz heavy cream

    – 25 slices bacon

    – 1 cup shredded hard cheese (Manchego, Monterey Jack or Gruyere)

    – 1 tsp pepper, 1 tsp thyme

    How to

    • Bring milk with potatoes and thyme to a boil and simmer during 10 minutes. Drain.
    • Arrange bacon slices in overlapping sunflower pattern in a round baking dish (half of the slices must be sticking out so you’ll be able to fold them on top).
    • Preheat oven at 375 F.
    • Alternate layers of potatoes and cheese on the bacon, while milling pepper generously on each layer.
    • Pour liquid cream on top of potato mixture.
    • Fold back bacon slices on top of potatoes.
    • Bake 30 minutes.
    • Enjoy!

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