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Potato and Canadian Bacon Galette with Sage and Gruyere

August 23, 2011 by Mary Anne Rittenhouse 22 Comments

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Mary Anne here. Mariel’s recent complaint about mayo-laden potato and macaroni salads got me thinking about this old catering standard of scalloped potatoes and cheese. But first, a little reminiscing. When I was a young girl, my mom used to dish up “Au Gratin Potatoes” when she was feeling gourmet-ish. Her genuinely thoughtful attempt at treating her brood to something different and special did not impress six rowdy kids, aching for burgers and dogs. We thoughtfully dubbed Mom’s creation “Old Rotten Potatoes” and sneered pretty much every time she tried to expand our palates. Nice.

Obviously somewhere along the line I took the turn and tortured my own tots with far-too-fancy fare, but I’m getting the last laugh now, as Mariel and her brothers are turning into more proficient cooks than I! And my darling daughter, in particular, doesn’t cease to amaze me with her adventurous and creative combos like that Watermelon and Cucumber Salad. Still haven’t gotten over that one!

Anyway, if you’re sick of mayonnaise laden summer salads, this is an enticing segue from the heat of high summer to the promise of a cooling late August. The galette is rich enough to make you consider caloric intake, while light and flavorful with just the right balance of cream and cheese. The sage and nutmeg round out the earthy flavors making this the perfect foil for fish or fowl and certainly alongside a juicy steak. Bon appetit!

BTW, Canadian bacon is lower cal than regular bacon – 60 calories per 3 slice serving, just in case you really are thinking calories.

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Potato and Canadian Bacon Galette with Sage and Gruyere
Serves 8 as a Side

Note: I used Yukon Gold potatoes, as they were the same price as basic Idaho baking potatoes. They’re a bit creamier and the skin is so thin, you don’t have to peel them. If you prefer the Idaho variety, be sure to peel them first.

Ingredients:
Olive oil or cooking spray i.e. Pam – stock
2 lbs. baking potatoes, peeled if using Idaho, unpeeled if using Yukon Gold, sliced thin: about ¼ inch – $3.04
½ cup shallots, minced (2 very large) – $0.62
3 cloves garlic, minced – stock
2 Tablespoons fresh sage leaves, diced finely – $0.99
6 oz. package Canadian bacon – $3.99
½ pint light cream or half and half – $1.29
2 Teaspoons coarse or Kosher salt – stock
¼ Teaspoon ground nutmeg – stock
freshly ground pepper, to taste – stock
1 ½ cups Gruyere cheese, grated – $3.69
Grand Total Assuming Well-Stocked Pantry: $13.62
Total Per Serving: $1.70

Directions:
1. Position the oven rack to the middle. Preheat the oven to 350 degrees. Spray or lightly oil a 10-inch glass pie plate.

2. In a large bowl toss together all of the ingredients except the Gruyere, mixing well.

3. Transfer the potato mixture to the prepared pie dish and sprinkle the Gruyere evenly over the top.

4. Cover loosely with tin foil and bake for 45 minutes.

5. Remove the foil and continue baking for 15 to 20 minutes until the top is golden and bubbling. Serve immediately.

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Filed Under: Holidays, Recipe Index, Recipes Under $20, Side Dishes, Super Sundays Tagged With: basics, cooking, dinner, entertaining, fall, family, food, Holidays, kid-friendly, recipes, Recipes Under $20, sides

About Mary Anne Rittenhouse

The mother in this mother-daughter duo, Mary Anne is a registered nurse who has also worked for over two decades as a professional caterer

Comments

  1. Lana @ Never Enough Thyme says

    August 23, 2011 at 4:10 pm

    This honestly looks like one of the most perfect combinations of flavors I’ve seen in quite some time. From the potatoes to the sage to the Gruyere to the Canadian bacon it must be heaven on a fork. Yum. Double yum.

    Reply
    • feastonthecheap says

      August 23, 2011 at 9:15 pm

      Why thank you, Lana! We served this to weekend guests, and I have to admit they were smitten. Such a nice change from the summer-salad-doldrums. I was delighted to resurrect this one from my catering files. Thanks so much for your kind words. Cheers!

      Reply
  2. DessertForTwo says

    August 23, 2011 at 4:48 pm

    I really enjoy reading about your mom and daughter cooking adventures! Reminds me of me & my mom. My mom begrudgingly admitted (in secret only to my dad) that she can’t believe I’m as good a cook as I am at this age. Ahhh, love… 🙂

    Reply
    • feastonthecheap says

      August 23, 2011 at 9:13 pm

      Well, i guess I am proclaiming Mariel’s proficiency ala the cucina in a public way, and I have to admit – I’m teetering on the edge of an identity crisis! (ha) Seriously, it is incredibly gratifying when your child embraces your own passion and then creates her distinctive spin. I’ll bet your mom is just as proud of you a I am of my girl! Loved your note – so glad to hear from you!

      Reply
  3. Alison @ Ingredients, Inc. says

    August 23, 2011 at 5:47 pm

    This looks heavenly

    Reply
    • feastonthecheap says

      August 23, 2011 at 9:17 pm

      🙂

      Reply
  4. Julie M. says

    August 23, 2011 at 8:41 pm

    So so delicious! You two really know how to get my tummy grumbling.

    Reply
    • feastonthecheap says

      August 23, 2011 at 9:16 pm

      Hope you fill it up with al things delicious! Thanks for writing 🙂

      Reply
  5. Nutmeg Nanny says

    August 23, 2011 at 9:09 pm

    I’m going to invite myself over for dinner…this looks amazing!

    Reply
    • feastonthecheap says

      August 23, 2011 at 9:17 pm

      You made me laugh! Dinner anytime!

      Reply
  6. Kate@Diethood says

    August 23, 2011 at 10:21 pm

    I want to dine with you… that is, I want you two to cook and I will be there waiting to eat. With a glass of chardonnay, please. 😉

    Reply
  7. Delaney Diamond says

    August 24, 2011 at 9:49 am

    Bacon and potatoes? Yum! I’ll be making this one for sure.

    Reply
  8. Mandy - The Complete Cook Book says

    August 24, 2011 at 10:24 am

    Your kiddos have had a very good teacher all these years so no wonder they cook so well. Superbly delicious looking spud dish.
    Have a happy day.
    🙂 Mandy

    Reply
  9. Rachel @ Not Rachael Ray says

    August 24, 2011 at 10:47 am

    Oh my, these look amazing! I could eat the whole pan 😉 You guys hit it out of the park, every. single. time.

    Reply
  10. Rhonda says

    August 24, 2011 at 1:23 pm

    Why do you torture me so? Bacon and cheese in one dish pulls at my “stomach” strings like you wouldn’t believe.

    Reply
  11. Karen says

    August 24, 2011 at 2:55 pm

    Love your potato galette! Gruyere is such a tasty cheese for baked dishes. Yum!

    Reply
  12. megan @ whatmegansmaking says

    August 26, 2011 at 8:36 am

    oh wow does this look good. I want this for breakfast! 🙂

    Reply
  13. Donalyn says

    August 28, 2011 at 10:21 am

    This is so inspiring & we have tons of potatoes from our garden right now!

    Reply
  14. Elizabeth says

    August 31, 2011 at 12:50 am

    I love this time of year–we can all turn our ovens back on! My mom used to make these too–thanks for reminding me of a dish I love.

    Reply
  15. Candace says

    September 8, 2011 at 12:16 am

    I just wanted to pop in to say that I made this tonight for dinner with just a few minor adjustments to accommodate what I had on hand. It was absolutely delicious! My husband was in heaven with it. I, also, shared it with my readers tonight, as well. Thanks so much for sharing your wonderful recipe. I think this will be in a regular rotation at our house. Have a great Thursday!

    Reply
  16. Amelia says

    October 27, 2011 at 3:17 pm

    I’m thinking of making this for a larger group – would it work to multiply, or should I just do two pie-sized batches?

    Reply
    • mary anne says

      October 27, 2011 at 7:02 pm

      You should be able to multiply it, but be sure to adjust your cooking time if you think it is thicker than the single dish. Additionally, you need to use a glass or ceramic casserole dish as metal is not potato-friendly! You can see by the photo how thick it is, so if you have any concerns, make it in 2 separate dishes. Most ovens will accommodate the 2 pie plates, side by side. Have a wonderful party! And of course, please feel free to ask any other questions. Best, Mary Anne

      Reply

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