Potato Gratin with Apples and Bacon

Peel potatoes, make in salted water 8 min, drain, rinse, and cool. Finely dice the bacon. Roughly chop thyme leaves. Peel and finely dice onions. Thinly grease an ovenproof dish. Preheat oven to 200 °C. Fry the breakfast bacon over medium heat until translucent. Stir in thyme, sauté briefly. Add butter, let it melt. Sauté the onions in it until golden. Pour in the clear soup and let it boil once.

Cut the potatoes into small slices and place them in the form, slightly pressed. Leave gaps for the apples.

Remove the skin from the apples, cut into quarters, remove the core, cut into slices and place between the potato slices. Spread the bacon clear soup evenly over them. Bake the potatoes in the heated oven on the 2nd rack from the top at 200 °C for 20 min. Now let them brown for 1-2 min under the broiler. Sprinkle with pepper and bring to the table.

Our tip: Use a deliciously spicy bacon for a delicious touch!

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