Gratin from the Village of Manigod

Name: Gratin from the Village of Manigod (Gratin de Manigod)
Yield: 6 servings
Cuisine: French
Ingredients: Pepper from the mill; Salt; 2 eggs; 1½ cups milk; 2 tablespoons chopped parsley; 6 medium potatoes, peeled and grated; 2 cloves garlic, finely chopped; 3 ounces slab bacon, diced into ⅓-inch cubes; 4 tablespoons butter

Gratin de Manigod

Preparation info

6
servings

Difficulty
Easy

Appears in

Savoie

By Madeleine Kamman

Published 1989

About

In this dish, if you leave out the bacon you will not be too far from a Central European potato kugel. It is adapted from a recipe description given by Marie Thérèse Hermann.

Ingredients

3 ounces slab bacon, diced into ⅓-inch cubes
6 medium potatoes, peeled and grated
Salt

Europe
France
Manigod
Side dish
Savoie
Mediterranean
Gluten-free

Method

Render the bacon until golden but not crisp; drain and set aside.

Put the grated potatoes in a colander, rinse them thoroughly under cold running water until the water runs clear, and pat dry in a tea towel. Season the potatoes with salt and pepper.

Beat the eggs and milk together with salt and pepper; add to the potatoes. Add the garlic, parsley, and the reserved bacon.