A slightly different take on a classic dish, these Potatoes Gratiné forgo the usual cheese and cream in favour of bacon, onions and fresh tri-color sage..
Serves 2-3 as a side dish
approx. 18-20 fingerling potatoes, quartered
1/2 small yellow onion, chopped
1 clove garlic, minced
1/4 pound un-cured bacon or fresh pork belly, diced
1 small bunch tri-color sage (Salvia officinalis Tricolor)
1/2 teaspoon freshly-ground smoked black pepper
1/2 teaspoon coarse sea salt
2 pieces of stale bread
1 tablespoon pastured butter
1 1/2 tablespoons fresh parsley, chopped
Sauté bacon or pork belly in a heavy skillet until about half cooked, then add potatoes. Cook, stirring often, until the potatoes are golden brown and tender and the bacon is nearly crisp. Add onions, garlic and sage and cook until onions are translucent. Pour of excess fat then season potatoes to taste with sea salt and smoked pepper. Transfer to a small casserole and set aside.
Cut or tear stale bread into small pieces and combine with chopped parsley and melted butter. Scatter the gratin over the top of the potatoes then place the casserole 8 inches under the broiler until toasted.