Tomato Potato Bacon Gratin
|it may not be pretty, but it sho is some kind of good|
A better pie . . .
Friday night is normally steak night at our house, has been for some time now as a way to reward us for our grueling week at work. The steak varies; on a good week I'll grill some rib-eyes which is our favorite. Other times it might be the best sale of the week like a T-bone or NY strip, and sometimes I'll coax and pamper a sirloin or a chuck mock steak and treat it like tenderloin or mignon (or think about one anyway), whatever the budget allows. Heck, I've even grilled hamburger steaks and ladled on fancy sauces. I don't let much get in the way of steak night.
Sometimes, when I find myself 'downgrading' on the steak, I'll make a better side dish other than our normal twice baked, double stuffed potatoes. I have made umpteen variations of potato gratins, each with a different spin. To us, ya gotta have a potato dish with steak. Now, this folks is one heck of a different spin, almost bringing a summer feel to the nippy cold night we had last steak night. You might have made this before; I have made it trying different ingredients several ways but this time I wrote it down and I think I got this gratin just the way I like it best. Down here we also call it pie. Try it and let me know.
Tomato Potato Bacon Gratin
serve 4 to 6
2 thick slices bacon, diced
2 large shallots, thinly sliced
3 garlic toes, minced
6-8 new red potatoes, cleaned
3 tablespoons butter, divided
1/4 cup dry white wine
4-6 Creole or Campari tomatoes
salt and pepper to taste
heavy cream, about 1/2 cup
four cheese shredded blend
Cook bacon in a skillet over medium high heat until crisp. Remove bacon with slotted spoon.Remove all but 1 tablespoon of bacon grease. Toss shallots in skillet and reduce heat to medium low. Cook about 10 minutes until brown and caramelized adding the garlic after the first 5 minutes. Add the wine, increase heat to medium high and cook until there is no liquid. Remove from heat and add 2 tablespoons butter.
Preheat oven to 400 degrees F. Coat a baking dish or large pie plate with oil (or cooking spray).
Remove foil, sprinkle lightly with cheese (okay, as much as you want) and top with a thin layer of Panko bread crumbs. Slice the remaining butter in thin slivers and random place on top. Bake uncovered another 15 minutes or until gratin is toasted and brown.
Well I think it's plenty pretty - fo sho. It has everything in it I love. And that is one HECK of a side dish! This would count as a main course around here, you fancy pants you. : )ReplyDelete
"To us, ya gotta have a potato dish with steak." Preach it, brother, preach it. The gratin looks fantastic. I've never seen one with the addition of tomatoes, but love the ideas.ReplyDelete
My apologies for my absence...I've missed these wonderful recipes Drick and will be sure to catch up on all of them once the madness of the holidays is past. :)
I agree-I'd make a meal out of just this. And I probably wouldn't share it either.ReplyDelete
Hi Drick, Been MIA for some time. Work is sooo busy. I am a HUGE potato fan and jumped right over here when I saw this one. Will be making this delicious casserole dish tonight, thanks!!!ReplyDelete
Now that's a pie! Yum, tomato, potato, and bacon...great flavors!ReplyDelete
very nice, what a great pie with comfort food at its finest with these ingredients.. I know everyone would love this one!ReplyDelete
I am beyond drooling over this, cuz!ReplyDelete
As usual, a fantastic recipe. I would love to see some of those budget steak recipes to go along with this. I'll bet they are delicious!ReplyDelete
Oh heaven Drick, now I need to have a plate of this asap (no bacon for me)! My guys however would be tearing down the kitchen door to get at this, bacon and all! Splendid twist on a gratin,ReplyDelete
love it :)
Hope you are having an amazing week my friend
true, true, gotta have taters and steak..loving this Drick. comfort food at it's best!ReplyDelete