Goldenheart potatoes are a new variety of potato with a red skin on the outside and a golden flesh on the inside.


Herbed Potato Gratin

  Preparation Details






  Serving size:

  Preparation time:

  Cooking time:



  Finely Diced Garlic- 4 Cloves

  Chopped White Onion- 2 each

  Heavy Cream- 4 Cups

  Grainy Mustard- 4 Tbsp

  Herb de Provence- 1 Tbsp

  Salt- 2 Tbsp




Pepper- 1 tsp

1/4in Bacon- 8 slices

Brenn Potatoes- 10 lbs

Flour- 1 Cup

Grated Gruyere- 12oz

Chopped Hazel Nuts- 1 Cup




1.  Preheat oven to 350°. Lightly oil a 9" x 13" casserole dish and set aside.


2.  In a medium pot, heat oil, add garlic and onion, and cook, stirring often, until just tender, about 5 minutes.


3.  Whisk in cream, mustard, herbes de Provence, 1 1/2 tsp. salt and pepper, and cook 5 minutes more.


4.  Meanwhile, in a large skillet, cook bacon over medium heat, stirring occasionally, until just crisp, 8 to 10



5.  Using a slotted spoon, transfer bacon to a paper towel–lined plate, then pour the remaining fat in the skillet

     into the cream mixture, whisking to combine. Set aside.


6.  In a large bowl, use your hands to toss together potatoes, flour and remaining 1 1/2 tsp. salt until coated.


7.  Fold in reserved cream mixture and 1 cup Gruyère.


8.  Transfer to prepared dish, arranging potatoes in flat layers and pressing down gently to fit.


9.  Lightly oil a large piece of foil and use it to snugly cover dish.


10. Arrange dish on a foil-lined rimmed baking sheet to catch any drips and bake until just tender when pierced

     in the center with a paring knife, about 1 hour 15 minutes.


11. Uncover; sprinkle with hazelnuts, reserved bacon and remaining 1/2 cup Gruyère; and bake until cheese is

     golden and bubbly and liquid has thickened, about 30 minutes.


12. Let rest at least 15 minutes before serving.



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