This starter was served to my wife and I in Paris, France. We had to get another because it was so wonderful. The culinary skills of the French are impressive. It is comparable to pizza but infinitely superior!
| Prep Time: | 15 mins |
| Cook Time: | 15 mins |
| Total Time: | 30 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 18 ounces refrigerated French bread dough
- 1 tablespoon olive oil, or as needed
- 1 medium potato, thinly sliced (Optional)
- 3 slices smoked bacon
- ¼ cup butter
- ½ cup chopped onion
- ¾ cup light cream
- 1 pinch ground nutmeg
- salt and pepper to taste
Instructions
- Preheat the oven to 400 degrees F (200 degrees C). Roll out the bread dough into a rectangle, and spread out on a baking sheet greased with olive oil. Set aside.
- Place potato slices in a saucepan with enough water to cover. Bring to a boil, and cook for about 5 minutes. Add bacon slices to the water, and cook for an additional 5 minutes. Drain. Remove bacon, then dice.
- While the potatoes and bacon cook, melt the butter in a skillet over medium heat. Add the onion, and cook, stirring until tender. Remove from heat and stir in cream; season with salt, pepper and nutmeg.
- Spread the onion mixture over the bread dough. Arrange potato slices evenly, and sprinkle with bacon.
- Bake for 10 minutes in the preheated oven, until crust is golden on the bottom. Let stand for a few minutes before slicing.
Nutrition Facts
| Calories | 616 kcal |
| Carbohydrate | 69 g |
| Cholesterol | 68 mg |
| Dietary Fiber | 4 g |
| Protein | 16 g |
| Saturated Fat | 16 g |
| Sodium | 1068 mg |
| Sugars | 8 g |
| Fat | 31 g |
| Unsaturated Fat | 0 g |
Reviews
I originally chose to try this because it sounded weird (which was appealing, lol) and I had a few of the ingredients on hand to use up. Having tried it now…I must say, It’s Delicious!!! These are the things I altered: -I used refrigerator crescent roll dough, as I had some to use up. -While I did boil the bacon with the potato, I then crisped it up in the microwave for 3 minutes as chewy bacon is gross to me. -Seasonings: I added some minced garlic at the end of the onion cooking. Also added some cayenne to kick it up a notch. Pumpkin pie spice got used instead of nutmeg, as it’s what I had. -The sauce seemed super thin, so I cooked it on low, stirring it often, to thicken it up some. I was tempted to put some cheese on it, as it had a pizza vibe going, but I didn’t and I’m glad. It was amazing as it was. This is listed as an entree and that’s what we ate it as, but I think it’d make a great appetizer for company too, perhaps using a cookie cutter to create individual bites. It’s rich and delicious and I definitely recommend it! 🙂
Easy and so goood!
My kids really liked this. I couldn’t find refrigerated French bread dough so I used refrigerated pizza dough instead and altered cooking time and procedure accordingly. Based on reviews I didn’t use light cream, and used sour cream instead. (Maybe light cream means something else in Canada but if I had used light cream I think I would have ended up with a soggy mess.) This is a convenient quick meal and based on this I would make again from scratch, esp. with creme fraiche. Thanks for the recipe!
been lookin for this my friend went to paris (alsace)she brought back a pamphlet that said ingredients wre mix of cream soft white cheese seasoned and topped with onion and bacon this recipe has no cheese most of the pictures you see look like they have cheese think I’ll try some soft fresh mozzerella one picture showed mushroom,bacon ,swiss cheese can”t wait to try
Spot on. Just like we enjoyed in the Alsace region. Thanks for sharing!
It was pretty good, but did require some tweaking. For the sauce, I only used 2/3 cup cream, but added some garlic powder, onion powder, and chives to add some more flavour. I also added about 2 tablespoons flour and heated it so it thickened and became almost a white sauce. I also used 2 potatoes as 1 didn’t seem like enough. I also doubled or almost tripled the amount of bacon, and cooked it regularly in a pan as boiling it made it soggy. I also added shredded cheddar cheese on top (cheese makes everything better!). Overall it was a very good recipe, very tasty and original!
Everyone love it even my kids! It also reheats great!
My husband made this and it came out a bit under cooked and messy. Can’t say if it was the cook or the recipe to blame, but the flavor was good.
These are the best I have tasted. I am a veggie too. Used soy bacon and sour cream. Fabulous. Thanks a lot.
Recipe just didn’t cut the muster
looked at suggestions and still had some problems with the sauce being too thin. We ended up with a big mess. Still very tasty!
I had to bake this for longer than 10 minutes but it’s wonderful!
Great recipe but it was a little too soggy for me so the last few minutes I broiled it in the oven to crisp up the potatoes and the bacon. It makes great leftovers as well!
We loved this. The sauce was to thin though. I thought next time I would add some flour to the onion mixture then add a little less cream. I loved the potatoes. Thanks for the new and different taste.
The taste was great, but I also had the problem with the sauce being way too thin. It made the dough so soggy that when I tried to get it off the sheet, everything fell apart. I will give this receipe another try, but next time I will reduce the sauce to 2/3 cup and put the ingredients on the dough first and then cover it with the sauce.
I thought the taste was good, but I messed up somewhere. The melted butter, onions, and light cream mixture was so watery, it didn’t “spread” on my rolled out dough, it ran off onto the baking sheet. My bacon boiled in the water with the potatoes, but stayed “boiled” and flemsy and not crispy, even after being in the oven. I think next time I will not use the potatoes and use cheese. Also, the butter/cream mixture needs to be thickened somehow. But, the taste was really good! It’s very different! Thanks for the recipe!
This is an awesome recipe. I am a vegan so I changed the cream to non-dairy sour cream. I used thawed pizza dough instead of french bread dough (because it was all I had). I sliced the onion very thin and didn’t chop. I used soy margarine and Bac-o’s (which are vegan). My husband flipped over this one! He’s not vegan and he thought it was scrumptious! I was a little scared of this recipe at first, but it was so easy and delicious. Beware though, it is very rich! I’ll definitely be making this often! Thanks for the great recipe!