Potato Au Gratin With Bacon is what I make when I need something cozy on the table that gets everyone a little excited. There’s always that one chilly night when basic salads and repeats just won’t cut it. You want something hot, cheesy, a little decadent—and honestly, who can resist bacon and potatoes together? My solution: this reliable, incredibly delicious recipe. It’s straightforward, super satisfying, and gets rave reviews from even the pickiest family member. By the way, if you’re ever looking for another crowd-pleaser, you might want to check out my spicy shrimp burrito bowl for an easy dinner twist, too! 
Potato Au Gratin With Bacon: A Creamy and Delicious Recipe Overview
Okay, so let’s get excited. This cheesy potato gratin with bacon is pure comfort food. You get tender layers of sliced potatoes, gooey cheese, and, of course, crispy bacon in every bite. No confusing steps or fancy ingredients—just the good stuff that makes mouths water.
One of my favorite things about learning how to make potato au gratin is that it feels “fancy,” but it really isn’t complicated. Once you put the thing together and toss it in the oven, most of the work is done. The hardest part? Trying not to sneak a bite while it bakes because it smells so good.
And let me be real, this baked potato gratin dish works for weeknights or holidays. It holds up well if you want to prep it ahead, too. I like serving it with roasted meat, grilled chicken, or even as the star of the dinner table. Super versatile! 
Essential Ingredients for Perfect Potato Au Gratin
First, let’s talk about what you’ll need. Don’t worry, nothing tricky here. Here’s the main line-up for this creamy potato and bacon casserole:
- Potatoes: Russet or Yukon Gold are best—they get soft but don’t break down.
- Thick-cut bacon: You want real bacon for those crispy, smoky bits.
- Cheese: Sharp cheddar is classic, but feel free to mix in a little mozzarella or Gruyère.
- Heavy cream or half-and-half: This is what makes it creamy and dreamy.
- A little garlic, salt, pepper, and if you have it, fresh thyme or chives.
I always recommend grating your cheese—pre-shredded stuff doesn’t melt as nicely. Love a little extra garlic or want a stronger cheese? You do you! Potato au gratin variations are easy, so don’t be afraid to switch things up based on what you have. 
Step by Step Instructions for Making Potato Au Gratin
Ready for the fun part? Here’s how I make this dish:
- Start by cooking your bacon until crispy, then chop it up and set it aside. Save a spoonful of that bacon grease for the next step (this is the secret for extra flavor!).
- Thinly slice the potatoes—use a sharp knife or mandolin. You want them to be just under ¼ inch thick.
- Grease your casserole dish (a little butter does the trick). Layer half the potatoes on the bottom.
- Sprinkle on half the chopped bacon, then a generous handful of grated cheese.
- Repeat: more potatoes, bacon, and cheese on top.
- Mix the heavy cream with minced garlic, salt, and pepper. Pour this over everything, letting it settle down into the layers.
- Bake uncovered at 400°F (205°C) for about 45-55 minutes, until the top is golden and bubbly and the potatoes are soft.
That’s it! When you take that first scoop, you’ll see why this cheesy potato gratin with bacon steals the show every time.
Tips and Variations for Enhancing Your Gratin Experience
Here’s the part where you make this baked potato gratin dish your own. Want a real punch of flavor? Add some chopped jalapeños in the layers or get wild with smoked gouda or pepper jack cheese. You can also add diced ham for extra heartiness.
Don’t have heavy cream? Try evaporated milk or even whole milk with a bit of extra cheese to thicken it up. If you like a golden crunchy top, toss some breadcrumbs with melted butter and scatter them for the last 10 minutes of baking.
And here’s a trick: for potato au gratin variations, swap in sweet potatoes or a mix of root veggies. It adds color and sweetness—the kids won’t even realize you got sneaky with the nutrition!
Common Questions
Can I make this ahead of time?
Absolutely! Assemble the whole thing, cover, and store in the fridge. Bake right before serving, but add an extra 10-15 minutes if it’s cold.
Does this reheat well?
Yes, just pop leftovers in the oven or microwave. It might be even better the next day, honestly.
Can I freeze potato au gratin?
Totally. Bake it first, cool completely, then wrap tightly and freeze. Reheat covered at 350°F until hot.
What cheeses work best?
Sharp cheddar and Gruyère are my favorites, but any good-melting cheese like mozzarella or fontina will work.
Is there a gluten-free option?
This classic potato au gratin recipe is naturally gluten-free—no flour or breadcrumbs unless you add them on top.
Ready for Velvety, Cheesy Goodness?
That’s pretty much my whole process for the perfect Potato Au Gratin With Bacon! Creamy, cheesy, and packed with crispy bacon—it’s basically what dreams are made of. You’ll love it whether you stick with my way or branch out with your own potato au gratin variations. For more dinner inspiration, don’t miss recipes like the spicy shrimp burrito bowl or even sweet ideas like Christmas crack candy.
And if you’re wanting to try a different take, check out this great Potato Au Gratin With Bacon recipe for even more inspiration. Or, if you need extra cheese in your life, Kylee’s Cheesy Potatoes Au Gratin (with Bacon) – Kylee Cooks is worth a peek. So go on—make your kitchen smell like heaven, and let me know how yours turns out!
Potato Au Gratin With Bacon
Ingredients
Main Ingredients
- 4 medium Russet or Yukon Gold potatoes Thinly sliced
- 8 oz Thick-cut bacon Cooked until crispy and chopped
- 2 cups Sharp cheddar cheese Grated (mix with mozzarella or Gruyère if desired)
- 1 cup Heavy cream or half-and-half For creaminess
- 2 cloves Garlic Minced
- 1 tsp Salt To taste
- 1/2 tsp Black pepper To taste
- 1 tsp Fresh thyme or chives If available, for additional flavor
- 1 Tbsp Butter For greasing the casserole dish
Instructions
Preparation
- Cook the bacon until crispy, chop it up, and set aside. Save a spoonful of bacon grease for added flavor.
- Thinly slice the potatoes using a sharp knife or mandolin, aiming for just under 1/4 inch thick.
- Grease the casserole dish with a little butter. Layer half of the sliced potatoes on the bottom.
- Sprinkle half of the chopped bacon over the potatoes, followed by a generous handful of grated cheese.
- Repeat the layers: more potatoes, bacon, and cheese.
- In a bowl, mix the heavy cream with the minced garlic, salt, and pepper, then pour this mixture over the layered ingredients, letting it settle down into the layers.
Cooking
- Bake uncovered at 400°F (205°C) for about 45-55 minutes, until the top is golden and bubbly and the potatoes are soft.