Potato Gratin… Dairy Carrie Style….and a Contest!


So, for those of you that grew up with Potato au Gratin that came out of a box and tasted like paste… I am sorry. I too was not a fan of the gratin until one day I was watching food network and fell in love with this fancy GRA-tan… I kid you not, I made it at least twice before I realized that my yummy dinner pronounced a different way literally sent a shiver up my spine.

So Gratin is now something I make and honestly, I rock the Gratin. Here is how you can make some damn fine taters and cheese your self….

First things, first.

Clear off the counter top or at least make some space.

And then …

Get yourself a beer. Beer goes really good with Gratin.

Now, down to business. Gratin is pretty simple. Potatoes, onion, cheese, meat, seasoning and cream. I switch out the cheese and meat often. Don’t have bacon? Use ham or leftover turkey or roast chicken or I guess you could skip meat but why would you? The cheese, I think traditionally this would call for Gruyere or a similar swiss type cheese. That is tasty too, but I am on a major Gouda kick right now, so that is what I am using.

Garic and Rosemary Gouda? Check. Smoked Gouda? Double check.

 Grab your self a bag of ‘taters at the store, the baking kind not the red ones. wash them up and then get them naked.

Very indecent potatoes.

Then it’s time to slice them up. You want them sliced very thin so that they cook evenly. I suggest not free handing it. I also suggest not doing it the way I am about to show you.

It slices, it dices, it makes julienne fries!

For those of you wondering why on earth I am using a box grater… It’s simple really the adapter that holds the blade on my food processor was claimed as a cat toy several years ago and never seen since. Yes, I do know what a mandolin slicer is. No I don’t have one. My friends can tell you why. Speaking of  my friends, they can also tell you what’s going to happen next.

I’m all right, don’t nobody worry ’bout me……

 Anywho…. So you slice up the ‘taters, wipe up the blood and move on. Grab an onion and slice up about 1/2-3/4 of it.

Slice ’em thin and long.

Once you have the potatoes and onions all sliced up, put them in a pan and fill it with enough water to just cover and

throw it on the stove, on high. Like this…

The reddish tint is from the potatoes not my finger.   I promise!

While you wait for that to get up to a boil, lets talk bacon. Get some good thick cut bacon. I like this pepper stuff. What I really like is bacon from my own pig. I really, really like it when my bacon comes from a pig that liked to bite me. However the problem with pigs is that they come with a limited amount of bacon. Therefor sometimes I have to buy bacon. I only buy the thick cut stuff.

This should work well. Considering it was $7.50 it had better taste good!

 Depending on your level of self restraint, take out 1/2-3/4 of the bacon and cut it up into hunks about an inch long. Toss it in the fry pan and make the dogs wake up and beg from the smell of bacon goodness.

Don’t forget to watch the potatoes and onions.

Cook the bacon until it is almost crispy. Since it has to cook a little while longer in the oven you don’t want it to be totally done. Once the potatoes and onions have started to boil turn the burner off. Let it them hang in the boiling water for about 5 minutes then drain them and rinse them and let them hangout until you’re ready for them. Until then it’s time to get the rest of the ingredients ready.

I used all of the Rosemary Garlic Gouda and about 3/4 of the Smoked Gouda. I also made my husband shred it, have to protect my delicate fingers!

Get out your the rest of your seasonings now… This is what I use. I figure the bacon has pepper covered.

Roasted garlic powder, salt and smoked chipotle Tabasco.

THen get out your casserole dish and drizzle a little oil in it. Just enough that you can cover the sides and bottom. The oil helps the potato slices on the edges get nice and crispy.

You can use olive oil. I used Wildtree Roasted Garlic oil, because I like garlic, a lot.

Now would be a good time to turn on the oven, 400 degrees. Nice and toasty.

Put half of the potato and onion mixture into your dish.

Then sprinkle with some salt and a good pinch of whatever seasonings you want to use. I don’t use the Tabasco until the end.

Throw 1/2 of the bacon and 1/2 of both cheeses on top.

Looks good already.

 Now, throw the rest of the potatoes on top of this and make sure that the potatoes are even and you don’t have any big holes.

Sprinkle with salt and seasoning again. Add the rest of the bacon and then the rest of the cheese.

Now is when I add a few dashes of Tabasco.

Looks like this, you can see the Tabasco hanging out on top.

Now if this recipe doesn’t quite meet your daily Dairy requirement… This comes next.

I like this kind because the cow looks like a Jersey.

Drizzle about 1/2 of this container over the potato mixture. Let it sit for a few minutes and then put the dish, uncovered into the oven for about 30 minutes. Take it out when if looks like this…

The only thing better than cheese,                                is melted toasty cheese.

Now here is the hardest part. Wait. Wait about 15 minutes to dig into the potato and cheesy goodness that is calling your name.


See, vegetables!

So in my title I said something about a contest… The first person who can find and correctly name all the movies I quoted will win… some cheese! Just comment below with your guess.

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17 Comments on Potato Gratin… Dairy Carrie Style….and a Contest!

  1. Mandy Deveno
    October 2, 2011 at 11:32 pm (8 years ago)

    It’s probably a good thing you do not have a mandolin slicer. I still remember my first Pampered Chef party you hosting in which you tried to remove said thumb with the mandolin slicer!lol

  2. Terri O
    October 3, 2011 at 9:42 am (8 years ago)

    Darn! I wish I was good at movies! I could really use some of that cheese…any chance your chickens are on strike and you need some really good free range eggs? Dont have any bacon left from our pig either….I really like your blog!

  3. Angela H
    October 3, 2011 at 10:46 am (8 years ago)

    Looks awesome!!!! I will so be trying that at home!!

  4. Sandra Spann
    October 3, 2011 at 12:28 pm (8 years ago)

    I suck at movie lines. So I’m going to share this blog with some friends who rock the movie lines. Regardless, I’m making this for dinner this week….and leftovers for lunch!

  5. Steph
    October 3, 2011 at 1:59 pm (8 years ago)

    Looks delicious! Wishing I knew my movies! I can’t even pick out what lines they are, say nothing about what movie they are from lol. I love the looks of this recipe!
    p.s. Enjoyed the captions under the pictures 😉

  6. pbhoss
    October 3, 2011 at 6:29 pm (8 years ago)

    Caddyshack. “I’m alright, don’t nobody worry ’bout me….”

    • DairyCarrie
      October 3, 2011 at 6:47 pm (8 years ago)

      There is one!

  7. pbhoss
    October 3, 2011 at 6:40 pm (8 years ago)

    Beerfest. “Nice and Toasty”

    • DairyCarrie
      October 3, 2011 at 6:48 pm (8 years ago)


  8. kasse
    October 3, 2011 at 10:04 pm (8 years ago)

    Yum. I like the cook with beer part. Well, all of it really!


    • DairyCarrie
      October 3, 2011 at 10:12 pm (8 years ago)

      I cant think of a recipe that doesn’t go better with beer! Except for those that call for wine.