Photo: Yunhee Kim; Styling: Karen Shinto
Total Time
1 Hour
Serves 8

The bacon cream melts to give the potatoes a rich, salty glaze.

How to Make It

Step 1

Preheat oven to 400°. Put potatoes in a pot of salted water. Bring to a boil, then simmer until just tender, 10 to 15 minutes. Drain and put in a large bowl. Meanwhile, blanch onions in boiling water 2 minutes; rinse to cool, then peel.

Step 2

Add onions, butter, oil, 1 tsp. salt, and 1/2 tsp. pepper to potatoes and stir. Divide between 2 rimmed baking sheets and bake, stirring occasionally, until potatoes are tender and golden brown with crisp edges, about 25 minutes. Transfer to a shallow serving dish.

Step 3

Beat crème fraîche and heavy cream in a bowl with an electric mixer until stiff peaks form. Stir in chives, bacon, and remaining 1/4 tsp. salt and 1/8 tsp. pepper.

Step 4

Top potatoes with bacon cream and gently stir to coat.

Step 5

Make ahead: Through step 1 or 2, 1 day, chilled and covered. Bring to room temperature before continuing recipe, and reheat baked potatoes at 375° for 30 minutes before topping with bacon cream. Bacon cream: Up to 2 hours ahead, chilled.

Step 6

Note: Nutritional analysis is per serving.

Ratings & Reviews

pippagirl's Review

May 25, 2014
This recipe is so good. I didn't have the onions and it still came out awesome! I also didn't have the potatoes it called for so I just used the smallest russetts I could find. Definitely smaller potatoes would be easier to deal with. The recipe is not very healthy, but for special occasions it is great.