It was a meat and potatoes kind of night, with not a vegetable in sight.
We scored some ridiculously huge steaks in the clearance meat section and they were calling our names from the fridge. And what pairs better with enormous steaks than overly indulgent potatoes?
Now I am well aware of the fact that these potatoes are not in the least bit “lite” or “low-cal,” which is precisely why they are so good. Don’t scrimp on the butter, and don’t substitute low-fat milk for the cream. And especially don’t leave out the bacon fat. Bacon fat is our friend here, creating the yummiest browned, crusty bottom on the potatoes.
Gruyere and Bacon Twice Baked Potatoes
Makes 2 large individual servings
1 pound Yukon Gold potatoes, peeled and cubed
2 slices bacon
4 tablespoons butter
1/4 cup grated Gruyere cheese, plus extra for topping
1/4 cup cream
1 egg yolk, lightly beaten
salt and pepper
Fry bacon until crisp. Crumble and set aside. Reserve bacon fat.
Boil potatoes in salted water until fork tender. Remove from water and place in a mixing bowl with butter, cheese and cream. Mash. Season with salt and pepper to taste. Stir in bacon crumbles. When satisfied with seasonings, stir in egg yolk.
Grease individual dishes with bacon fat. Fill with mashed potatoes. Top with extra Gruyere. Potatoes can be made ahead to this point and refrigerated.
When ready to serve, put uncovered potatoes on a baking sheet and bake at 400 degrees for 25 minutes.
The end result here is little pots of creamy and cheesy goodness. The egg yolk makes them light and fluffy, but they are a very rich and decadent side dish. Every time I’ve served this dish at dinner parties, they are the clear winner of the night.