Potato Au Gratin With Bacon
A creamy and cheesy potato gratin topped with crispy bacon, perfect for cozy nights and impressing guests.
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.
Notes
Make ahead by assembling the dish and storing it in the fridge. Add an extra 10-15 minutes to baking time if it's cold. Variations can include adding jalapeños, smoked gouda, or using evaporated milk instead of heavy cream.