Recipe detail

Side dishes Potato Gratin with Bacon

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: Milk
Minerals: , 17 mg, 2 mg, Calcium, Calcium: 18 mg, Cu, Iron: 0, Magnesium: 10 mg, Mg, P, Phosphorus, Phosphorus: 29 mg, Potassium: 146 mg, Sodium: 4 mg, Zinc: 0
Vitamins: , 12 mg, 4 mg, A, B12, B2, C, D, E, Folate: 19 µg, K, Vitamin B6: 0, Vitamin C: 7

Nutritional value of one portion Value
Energy 606.2 kJ
Carbohydrate 47.8 g
Fat 31.8 g
Protein 33 g
Water 227 g

Directions

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

Add the slices of potatoes, then season with salt and pepper.

Meanwhile, bring the milk to a boil with the vegetable broth. Off the heat, incorporate the white roux to obtain a creamy binding.

Pour this preparation over the potatoes and mix well to coat everything.

Distribute into gratin dishes, cover with raclette cheese, and sprinkle with grated Emmental cheese.

Bake until the surface is golden and gratinated.