|it may not be pretty, but it sho is some kind of good|
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.