Be sure to use a thin bacon, or the gratin might fall apart when you cut it. Use a Ben-Riner or mandolin
INGREDIENTS:
6-7 medium Yukon Gold, Yellow Finn, or other waxy fleshed gold fleshed potato, sliced 1/8th inch, rinsed until no longer, drained well
3 firm pears, sliced 1/8th inch and drizzled with lemon juice to prevent browning
2-3 medium yellow or white onions, sliced finely
2 medium cloves garlic, minced + 1 peeled and left whole
¼ cup white wine
1 teaspoon each fresh thyme and marjoram, minced
10 pieces thin cut bacon, cooked until golden, kept flat
Salt and pepper to taste
2 cups of vegetable or chicken stock (You may not need all of this, or you may need more), at a light simmer
2 cups heavy whipping cream
1½-2 cups Gruyère cheese, grated*
Neutral flavored oil as needed
2 tablespoons butter shaved from a frozen cube, + more as needed for sautéing
METHOD:
Heat oven to 400°F. Heat a large skillet over medium heat.
When skillet is hot, film liberally with oil and a little butter. When hot, add onions and toss to coat. Season with salt and pepper and carefully cook to wilt and caramelize without burning or heavy browning.
While onions cook, rub inside of 9 x 11 inch/2 quart baking dish with the clove of garlic until coated in garlic oil. Discard garlic and rub inside of dish with butter or oil. Use fingers to ensure the corners get greased.
Once the onions start to caramelize, make a space in the center and add a few drops of oil, then add the garlic mince. Cook until tender and fragrant, then stir into the onions. Add the wine and half the herbs and cook until liquid evaporates. Remove from the heat.
Place a layer of potatoes into the bottom of the pan, overlapping by 75% for the first couple layers. Sprinkle with enough cheese to cover lightly but evenly. After that, just lay in potatoes so they are relatively flat, sprinkling with cheese and salt and pepper, and some herbs, until just under half the potatoes are used.
Lay in half the pears, all the bacon crosswise, and the rest of the pears. Scatter with half the remaining herbs, some cheese, and some onions. Start layering in the potatoes, seasoning as you go. When you have enough potatoes for two last rows, add the rest of the cheese and season well. Take the time to make these last two rows look perfect.
Make sure stock is hot. Pour in stock and cream until they come three-quarters of the way up the gratin. Use a spatula to push the potatoes down so they will get some moisture. Drizzle with a little oil and enough butter shavings to cover the top. Place on a sheet pan and place in the center of the hot oven and bake for 20-30 minutes. Most or all of the liquid should be absorbed and the top of the gratin should be golden, and a thin sharp knife should pierce the top easily. When done, remove from oven and let cool for 10-15 minutes so no one gets hurt, then serve.
Chef’s Notes: *If you like rich, use thinly sliced brie instead of Gruyère. You can use all stock for a lighter iteration, or go all cream. Skip the bacon if you wish.
Serves: 4 +
Source: Chef Andrew E Cohen
If you enjoyed this article, please consider sharing it!
