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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.
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.
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!
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… 🙂
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!
This looks heavenly
🙂
So so delicious! You two really know how to get my tummy grumbling.
Hope you fill it up with al things delicious! Thanks for writing 🙂
I’m going to invite myself over for dinner…this looks amazing!
You made me laugh! Dinner anytime!
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. 😉
Bacon and potatoes? Yum! I’ll be making this one for sure.
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
Oh my, these look amazing! I could eat the whole pan 😉 You guys hit it out of the park, every. single. time.
Why do you torture me so? Bacon and cheese in one dish pulls at my “stomach” strings like you wouldn’t believe.
Love your potato galette! Gruyere is such a tasty cheese for baked dishes. Yum!
oh wow does this look good. I want this for breakfast! 🙂
This is so inspiring & we have tons of potatoes from our garden right now!
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.
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!
I’m thinking of making this for a larger group – would it work to multiply, or should I just do two pie-sized batches?
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