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Potato, bacon and egg gratin

An everyday dish for 2, ready in 60 minutes, around $2.96 a serving. People actually plan it with Popotam, and it's in season in October.

60mintotal
≈ $2.96a serving
853kcalper serving
33gof protein
In season in OctoberFreezes well
Let's cook
Potato, bacon and egg gratin, a serving idea
AI-generated image · Serving idea

Step-by-step recipe

check things off as you go

  1. Preheat the oven

    Turn the oven on to 180 °C, convection or regular bake. It'll heat up while you prep the potatoes.

  2. Peel and slice the potatoes

    Peel the 590 g of potatoes and cut them into rounds about 3 mm thick. Meanwhile, put a saucepan of salted water on to boil.

  3. Parboil the rounds

    Drop the rounds into the salted boiling water and cook 8 min, they should stay a little firm. Drain them well.

    Tip · Drain the rounds really well and let them steam dry for a minute, or the water they hold will thin out the egg mix and the gratin will stay runny.

  4. Brown the bacon

    Cook the 150 g of smoked diced bacon over medium heat in the dry skillet until golden. It renders its own fat.

  5. Grease and fill the dish

    Oil the baking dish with the tablespoon of olive oil. Spread out the drained potatoes, then scatter the bacon on top.

  6. Make the egg and cream mix

    In the mixing bowl, whisk the 4 eggs with the 15 cl of crème fraîche, the pinch of nutmeg, pepper and just a tiny bit of salt (the bacon is salty). Pour it over the dish.

  7. Bake the gratin

    Bake at 180 °C until the center is fully set and the top is golden. Stick a knife tip in the middle: no liquid should show up.

    Tip · If the top browns too fast before the center sets, cover the dish with a sheet of foil or turn the oven down to 160 °C to finish cooking.

  8. Let it rest

    Take the dish out of the oven and let it rest a few minutes before serving, so the gratin holds together when you cut it.

And there you go, it's readyCheck off every step to celebrate.

The questions you're asking

short answers, numbers you can check

How many calories in a serving?

One serving has about 853 kcal. 23% comes from carbs, 16% from protein and 59% from fat.

49 gCarbs
33 gProtein
56 gFat
Per serving (the dish for 2, divided by 2)
Energy853 kcal
Protein33.1 g
Carbs49.2 g
of which sugars3.7 g
Fat56 g
of which saturated fat24.4 g
Fiber7.9 g
Salt2.3 g

Worked out ingredient by ingredient with the ANSES Ciqual 2025 table, never written by an AI. It's an estimate: veggie sizes and brands make the numbers vary.

How much does it cost?

About $2.96 a serving, adding up the average prices of the ingredients you need to buy.

≈ $5.92for 2 people
≈ $2.96a serving

Pantry salt, oil and spices aren't counted. Your store and your brands will move the total, but the ballpark is right.

How long does it keep?

2 days in the fridge, in a closed container, once cooled within two hours. And it freezes really well.

2 daysin the fridge
Very wellin the freezer, thaw it in the fridge the day before

Times Popotam uses for meal prep, based on ANSES guidance, rounded down. The details: how long cooked dishes keep.

and the rest of the week?

Popotam plans your whole week

Lunch and dinner, with dishes like this one, based on your tastes, your time and your budget. The grocery list is sorted by aisle. Free, no account.

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With the same ingredients

potatoes, diced smoked bacon, eggs…