Potatoes Au gratin with bacon
Au gratin με πατάτες στο φούρνο από τον Ηλία Μαμαλάκη


1.2 kg medium sized potatoes 200 gr bacon 4 tblsp Horio Cow Butter 3 tblsp flour 250 gr milk cream 150 gr grated Horio Graviera Long Maturation cheese or Horio Shredded Cheese mix with Graviera 1 pinch nutmeg Salt, pepper


  1. Peel the potatoes
  2. Place in a pot and immerse them completely in water
  3. Lightly season with salt and add 1 tblsp Horio Cow Butter
  4. Boil the potatoes for a half hour (they needn’t be fully cooked)
  5. Drain potatoes and let them cool off, then slice them in round slices
  6. Place the round slices in a pan, limiting as much as possible the uncovered spaces (the edges of the potatoes should be touching)
  7. Chop the bacon into small pieces, about the size of a bean
  8. Saute the bacon in a frying pan, without adding anything; Allow the bacon to saute in its own fat until they are crispy
  9. Spread bacon on top of potatoes
  10. In a small pot, heat the remaining butter
  11. As soon as the butter is melted you add the flour and mix until the flour hardens
  12. Pour the milk cream and mix well, until a thick bechamel sauce has formed
  13. Remove from the fire and inside the pot, pour the Horio Shredded Cheese mix or the grated Horio Graviera Long Maturation cheese, some ground nutmeg and salt and pepper
  14. Pour the bechamel ontop of the potatoes and bacon
  15. Cover the pan with aluminum foil and cook in a preheated oven at 200 degrees for 15 minutes
  16. Remove the pan from the oven and allow to cool before serving square shaped pieces