I found myself with an abundance of potatoes and sweet potatoes in the potato bin at the weekend and wanted to use some of them up, so I decided to make a tasty gratin with them.
With any luck the weather will soon be changing and getting a lot warmer ('tis been cool this weekend!) and we won't be eating many things that come from the oven and so I thought I would take the opportunity to get one more oven bake in before that happens, and we start eating salads.
I love gratins . . . you can turn almost any vegetable into a gratin. They are simply thinly sliced veg, layered in a shallow casserole, covered with seasoned cream, and cheese (yes please!) and baked until the vegetables are deliciously tender, the cream has thickened into a rich unctuous sauce . . . and the cheese is all scrummily golden brown on top.
On this day I added the glorious treat of a middle layer of fried bacon and onions . . . because I could, and because I had some back bacon that needed using up as well . . . and because . . . well, it's BACON! Why not!
Bacon has that thing about it you know . . . that thing where it automatically makes everything taste somehow better. Even sweet things. Candy coated bacon. Yum. Chocolate dipped bacon. Yum. Bacon Jam. Yum. Bacon Cookies. Yum. Don't laugh, I've found recipes for all these things which sound crazily delish . . . but I digress . . .
Two Potato, Bacon and Thyme Gratin. Delicious. Layers of tender sweet and white potatoes, with a middle layer of bacon, onions and thyme . . . doused in cream, slathered with cheese, and baked until it is meltingly, richly, unctuously delicious. What more could a person ask for . . . I reckon not much! Well, maybe a hunk of crusty bread to mop all those tasty juices . . . sigh . . .
*Two Potato, Bacon and Thyme Gratin*Serves 6 to 8
What's not to like?