12824 Makes 6 servings Wed Aug 06 07:58:09 -0700 2008 Tue Feb 03 03:01:40 -0800 2009 Licensed http://www.chow.com/recipes/12824 Tue, 03 Feb 2009 11:01:40 GMT In France's alpine Dauphiné region, a potato gratin involves nothing more than potatoes, cream, and maybe a little garlic; over in Savoie, Gruyère or Emmentaler cheese is usually added; while up in the rugged Franche-Comté, cooks go a step further by including lardons of smoked pork belly along with everything else. The secret of any potato gratin is slow baking at a relatively low temperature so the potatoes gradually absorb the cream and take on a silky texture. This requires not only adding the cream in separate measures but also basting the potatoes regularly to prevent browning till the very end. It may take a bit of careful watching and practice, but the goal is to produce potatoes that remain creamy soft with a crispy crust on top. The ideal cheese for this gratin is a nutty Comté, but if that's not available, use either Swiss Emmentaler or Gruyère.

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Preheat the oven to 300°F. Rub the garlic over the bottom and sides of a 2½- to 3-quart oval earthenware or ceramic gratin dish and let dry.

In a medium skillet, fry the bacon over moderate heat till almost crisp, transfer to a plate, and reserve both the bacon and grease.

Peel the potatoes and cut them into ⅛-inch rounds with a mandoline or sharp knife. Grease the dish with a little of the bacon grease, arrange a third of the potato rounds, overlapping, on the bottom, and season with salt and pepper. Dot with 1 tablespoon of the butter cut into pieces and sprinkle a third of the bacon and cheese each over the top. Repeat, layering with the remaining potatoes, butter, bacon, and cheese, and seasoning with salt and pepper. Pour 2 cups of the half-and-half over the top and bake in the middle of the oven for 45 minutes, breaking the bubbles and basting the potatoes with a large spoon from time to time.

Add another cup of the half-and-half and continue baking for 20 minutes, breaking bubbles and basting. Add the remaining cup of half-and-half and continue baking till the potatoes are still moist and the top is golden brown, about 20 minutes. Serve piping hot.

]]> http://www.chow.com James Villas 50 Main 1 garlic clove, peeled and cut in half

]]> 4 ounces slab bacon, cut into small pieces

]]> 6 russet potatoes (about 3 pounds)

]]> Salt and freshly ground black pepper to taste

]]> 3 tablespoons butter

]]> 3 ounces Comté cheese, grated

]]> 4 cups half-and-half

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