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Potato and bacon gratin

Australian Gourmet Traveller Russian Easter recipe for potato and bacon gratin

By Rodney Dunn
  • 45 mins preparation
  • 1 hr 20 mins cooking
  • Serves 6
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Potato and bacon gratin
This is based on the baked potato dish kugelis.


  • 1 tbsp sunflower oil
  • 150 gm bacon, thinly sliced widthways
  • 2 onions, thinly sliced
  • 1.5 kg kennebec potatoes
  • 2 eggs, separated, plus 1 egg yolk
  • 250 ml pouring cream (35% milk fat) (1 cup)
  • 100 gm unsalted butter, coarsely chopped


  • 1
    Heat sunflower oil in a heavy-based frying pan over medium heat, add bacon and sauté until golden (about 5 minutes). Using a slotted spoon, transfer bacon to an absorbent paper-lined plate. Reduce heat to low, add onion to pan and sauté until caramelised (about 15 minutes). Set aside.
  • 2
    Peel potatoes and coarsely grate. Place in a colander and wash in several changes of water. Place in a clean tea towel and squeeze dry.
  • 3
    Preheat oven to 200C. Lightly whisk yolks and combine with potato, bacon, onion and cream in a large bowl and season to taste with sea salt and freshly ground black pepper.
  • 4
    Whisk eggwhites to firm peaks, then gently fold through potato mixture. Spoon mixture into a well greased 2 litre-capacity baking dish and scatter over butter. Bake until golden (about 50-60 minutes) and serve immediately.
  • Author: Rodney Dunn