Potato, Canadian-Bacon and Gruyere Pie
Published January 6, 1996
- Total Time
- 1 hour 10 minutes
- Rating
- Comments
- Read comments
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Ingredients
Olive oil spray
4 medium baking potatoes, peeled and thinly sliced crosswise
3 shallots, peeled and minced
2 cloves garlic, peeled and minced
1 tablespoon minced fresh sage leaves
¼ cup diced Canadian bacon
¼ cup half-and-half
1 ½ teaspoons salt
Freshly ground pepper to taste
½ cups grated Gruyere cheese
Nutritional analysis per serving (4 servings)
49 grams carbs; 30 milligrams cholesterol; 325 calories; 3 grams monosaturated fat; 1 gram polyunsaturated fat; 5 grams saturated fat; 9 grams fat; 5 grams fiber; 718 milligrams sodium; 14 grams protein; 6 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Preheat the oven to 350 degrees. Spray a 10-inch quiche dish with olive oil. In a large bowl, toss the potatoes with the shallots, garlic, sage, bacon, half-and-half, salt and pepper. Place in the dish and top with the cheese.
- Step 2
Cover with aluminum foil and bake until the potatoes are cooked through, about 45 minutes. Uncover and bake until the top is browned and bubbly, about 10 to 15 minutes. Divide among 4 plates and serve.
Private Notes
Comments
I've made this several times. It always tastes better the second day. Great comfort food!
I used what I had on hand so I used yellow onion instead of shallots and good quality cheddar for gruyere. I reduced the salt to 1 tsp. All else remained the same. I would make this again.
Might take longer than an hour to cook the potatoes all the way.
I've made this several times. It always tastes better the second day. Great comfort food!