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Potato gratin with haricots verts and bacon

Preparing the potatoes takes a little work, but one the dish is in the oven its takes care of itself. You can also prepare this dish in advance. Simply bake and warm it up again the next day. It will taste even better!

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Potato gratin

  • 1.5 kg firm cooking potatoes
  • EAT ME Haricot Verts Product photo
    500 g haricots verts
  • 7 eggs
  • 2 tbsp crème fraîche
  • 1 tsp paprika powder
  • 1 tsp curry powder
  • 1 clove of garlic
  • 350 g bacon
  • 100 g Parmesan cheese
  • salt and pepper

Kitchen tools

  • Baking paper
  • Springform 23 cm diameter

Preparation method

  1. Preheat the oven to 160 °C. Line the base of the spring form with baking paper and grease the edge.
  2. Peel the potatoes and slice thinly into 4 mm slices.
  3. Top and tail the haricots verts and cook them for 3 minutes. Drain and rinse under cold running water to stop the cooking process. Drain well.
  4. Mix the eggs, crème fraîche, paprika powder and curry powder for the filling. Press the garlic and add to the filling mixture. Season with salt and pepper.
  5. Divide half the potato slices over the base of the spring form. Cover with half the bacon and then the haricots verts. Make another layer with the rest of the bacon and the potato slices. Pour over the egg mixture and sprinkle with the cheese.
  6. Bake in the middle of the oven for about 90 minutes until golden brown and cooked. Leave to rest for 10 minutes before serving.

Nutrition value per person/bite

380 kcal
19 g
19 g
8 g
31 g
5 g
5 g

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