Recipe detail

Side dishes Potato and bacon gratin

29. 11. 2025

Author: Chloé Lasseron

Company: Retigo

Food category: Side dishes

Cuisine: French

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Program steps

  • Preheating:
  • 215 °C

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1
Hot air
100 %
time icon Termination by time
time icon 00:30 hh:mm
probe icon 210 °C
ventilator icon 70 %
ventilator icon 

Ingredients - number of portions - 100

Name Value Unit
Chopped onion 5 kg
5 tbsp vegetable oil 500 ml
skimmed milk 10 l
Garlic puree 150 g
Smoked bacon 5 kg
Potato 20 kg
dehydrated vegetable broth 50 g
Instant Dehydrated White Red 800 g
gruyére 1.5 kg
Raclette 2 kg

Nutrition and allergens

Allergens:
Minerals: Cu, Mg, P
Vitamins: A, C, D, E, K

Nutritional value of one portion Value
Energy 59.6 kJ
Carbohydrate 0 g
Fat 4.8 g
Protein 4.1 g
Water 0 g

Directions

Sauté the garlic, onions, and bacon in a little oil until lightly browned.

Add the potato slices, then season with salt and pepper.

Meanwhile, bring the milk and vegetable stock to a boil.

Off the heat, stir in the white roux to obtain a smooth consistency.

Pour this mixture over the potatoes and mix well to coat them completely.

Divide the mixture into gratin dishes, top with raclette cheese, and sprinkle with grated Emmental cheese.

Bake until the surface is golden brown and bubbly.