Name: Potato Gateau with Hickory Smoked Bacon, Onions, and Comté
Yield: Serves 6
Cuisine: French
Ingredients: 4 ounces (120 g) grated Comté cheese (1¼ cups); 5 medium large Yukon gold potatoes, peeled; 4 ounces (120 g) pearl onions, peeled and thinly sliced; 6 ounces (180 g) bacon, small diced, lightly cooked to render the fat but without coloring the bacon*; Grapeseed oil; Salt; 1 bunch scallions, thinly sliced; 2 cups (500 ml) clarified butter; ⅔ cup (80 g) raspberries; 7 tablespoons (105 ml) Champagne vinegar; 2 tablespoons honey; 2 tablespoons pumpkin seed oil

Preparation info

Serves
6

Difficulty
Medium

Appears in

Gabriel Kreuther

By Gabriel Kreuther

Published 2021

About

These are another way to use the potato. Here, as the container for a tart of bacon and cheese—use a high-quality bacon, such as Benton’s. Potato is sliced very thin, partially cooked in clarified butter, then used to line small tartlette pans, cut so that the slices can be folded over the top. The potato is very versatile. You could prepare larger slices the same way, fill them with a stuffing, seal them with a second slice, then fry it for a potato ravioli.

While the filling is ve