Cheesy Onion, Bacon, and New Potato Gratin

Ingredients

• 2 tablespoons finely chopped fresh parsley leaves
• 1/2 cup fine bread crumbs
• 1 medium clove minced garlic
• Kosher salt and freshly ground black pepper
• 1 1/2 pounds small new potatoes
• 1 1/2 pounds pearl onions
• 1/2 pound bacon, cut into 1/2-inch lardons
• 2 tablespoons heavy cream
• 6 ounces grated Comté or gruyere cheese

Directions

1. Set an oven rack in the middle of the oven and heat it to 400 degrees F. In a medium bowl, whisk the bread crumbs with 1 tablespoon parsley and the garlic. Add salt and pepper to your liking, then put the bowl aside.
2. Put the potatoes in a medium saucepan and add enough cold water to cover them. Stir in 2 tablespoons salt and bring the water to a simmer over medium-high heat. Cook the potatoes until they are tender, about 10 minutes, then drain them and set them aside.
3. While the potatoes cook, trim the tops and bottoms from the onions, then cut a shallow X into one of the trimmed ends. Drop them into boiling water for 1 minute, then rinse them under cool running water. The skins should slip away easily with your fingers, though a paring knife can help with any stubborn spots. Set the peeled onions aside.
4. Add the bacon to a large skillet and pour in 1/4-inch of water. Bring it to a simmer over high heat, then cook, giving the pan an occasional shake, until the water cooks off and the bacon starts to crisp. Keep cooking, stirring often, until the bacon is browned and crisp throughout, about 8 minutes total. Add the potatoes, onions, heavy cream, and remaining tablespoon parsley, and toss everything together. Season with salt and pepper to taste.
5. Spoon the mixture into a rectangular casserole dish. Scatter the cheese over the top and move the dish to the oven. Bake until the cheese has melted, about 10 minutes. Take the dish out, sprinkle the bread crumb mixture evenly over the surface, and return it to the oven. Bake until the top is browned and the gratin is bubbling, about 15 minutes longer. Let it cool slightly before serving.