Pommes Macarre (a.k.a. Potato Casserole)
- • 2 pounds russet potatoes
- • 2 tablespoons olive oil
- • 1 large onion, diced
- • 1 stick butter
- • ½ cup heavy cream
- • 2 tablespoons kosher salt
- • ½ pound bacon, cut into a ½-inch dice
- • 2 large eggs
- • 1 cup gruyere cheese, grated
- • 2 cups parmesan cheese, coarsely grated
- • 4 green onions, cut into a ¼-inch dice (both white and green parts)
- • Kosher salt and pepper to taste
- Clean the potatoes under cold running water then pat dry with a paper towel. Brush with olive oil and liberally sprinkle with kosher salt. Place on a baking sheet in a preheated 380° oven for one hour or until the potatoes are fork tender. Take out of the oven and let cool.
- In a medium skillet, sauté the bacon until browned. Set aside.
- In the same skillet drain some of the bacon fat, leaving enough to liberally coat the bottom of the pan. Sauté the onion under low heat until it just starts to brown.
- Melt butter in a microwave.
- Scramble the eggs with heavy cream.
- Peel the potatoes then coarsely mash, leaving them still a little chunky. Be carful not over-mash as doing so breaks down the starch.
- In a large mixing bowl, mix the potatoes, egg/cream, butter, onion, bacon, gruyere and 1 cup of parmesan.
- Place in a 9 x13 baking dish and top with the remaining parmesan.
- Bake in 380° preheated over for 30 minutes or until the top is a deep golden brown.
- Top with green onion.
- While this dish can be served as a casserole, I prefer to let it cool, cut it into 3-inch triangles and reheat it in the oven for 5 to 10 minutes before plating.