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posted by Amy Johnsonon February 1, 2017 (updated Sep 14, 2021) 13 comments »
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Creamy cheesy Bacon Potatoes au Gratin is a hearty savory side dish that is the perfect compliment to pork, beef or chicken. And it is so easy to make!
Hunger, you’ve met your match. Allow me to introduce you to Bacon Potatoes au Gratin. A medley of cheese, bacon, potatoes, onion and garlic, with a few more seasonings, creates an oh so satisfying side dish. Although it is certainly hearty enough to be a meal all on its own. This delicious creamy, cheesy potato dish is indulgent for sure and comfort food at its best. All things in moderation, right?
These Bacon Potatoes au Gratin are not only scrumptious but super easy too. Begin by frying slices of bacon in a large skillet. Then diced onion, garlic, salt, pepper, dried thyme, and paprika are sauteed in the remaining bacon fat. A bit of flour is added and quickly browned before milk is added to create the creamy base. A combination of shredded cheese, Havarti and cheddar, plus the crispy crumbled bacon is finally added to the party. Everything is then added to a casserole dish then baked for a while. The dish is topped with more cheese and a dusting of paprika, then baked some more until slightly browned. It really is a very easy dish to prepare. Plus, Bacon Potatoes au Gratin can easily be made a day ahead, cover and refrigerated, then rewarmed in the oven before serving.
While we have enjoyed these filling potatoes au gratin as a main entree, they are a fabulous partner for ham, steak, grilled chicken or even meatloaf (check out this Meatloaf Recipe for Spaceships and Laserbeams). Add a big green tossed salad for a lovely meal that beats any restaurant on a Friday night.
More delicious potato recipes you’ll enjoy:
- Scalloped Potatoes with Leeks and Thyme
- Twice Baked Potatoes Recipe
- Quick Baked Potatoes
- Cheesy Hashbrown Casserole Recipe
Bacon Potatoes au Gratin Recipe
Bacon Potatoes au Gratin
Yield: 8
Prep Time: 15 minutes
Cook Time: 1 hour 20 minutes
Total Time: 1 hour 35 minutes
This easy creamy cheesyside dish is the perfect compliment to pork, beef or chicken.
Ingredients
- 6 slices bacon
- 1/2 cup diced onion
- 3 garlic cloves, grated/minced
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 teaspoon dried thyme
- 1/4 teaspoon paprika, plus more for dusting
- 1 tablespoon all-purpose flour
- 2 1/4 cups milk
- 4 ounces Harvarti cheese, shredded
- 4 ounces Cheddar cheese, shredded
- 2 pounds potatoes, peeled and thinly sliced
Instructions
- Heat oven to 375-degrees F. Spray a 1 1/2-quart casserole with cooking spray.
- Fry bacon in a large skillet or sauce pan. Transfer to paper towel lined plate. Leave bacon fat in skillet.
- Over medium heat, cook diced onion in bacon fat for 3-4 minutes, stirring occasionally. Add grated garlic, salt, pepper, thyme and paprika, cook, stirring for 1 minute. Sprinkle in flour and cook stirring constantly for 1 minute.
- Whisk in milk; while stirring constantly, bring to a steady simmer. Simmer for 1 minute. Remove from heat. Crumble bacon. Mix shredded cheeses together. Stir in bacon and only 1 1/2 cups of cheese until melted.
- Add potato slices to mixture and stir to coat. Pour potatoes with cheese sauce into prepared casserole dish.
- Bake uncovered at 375-degrees F for 1 hour until potatoes are tender. Spread remaining shredded cheese over potatoes along with a dusting of paprika. Bake uncovered for an additional 15 or until top is browned.
Notes
Bacon Potatoes au Gratin can easily be made a day ahead, cover and refrigerated, then rewarmed in the oven before serving.
Did you make this recipe?
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originally published on February 1, 2017 (last updated Sep 14, 2021)
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13 comments on “Bacon Potatoes au Gratin Recipe”
Erin Berdan —Reply
Yum! Love anything with bacon so I’ll give these a try. Thanks for sharing. What kind of potatoes did you use?
Jill Winslow —Reply
Thanks for sharing this recipe. It looks delicious! I bought all ingredients but forgot Harvarti. Should I wait to get some or would all cheddar be ok?
Amy Johnson —
This may be a tad late for you, but using all cheddar will be okay.
Jon Strauss —Reply
I burned the bacon…apparently and I couldn’t find specific instructions so I was really just winging it. My wife was disappointed in the results on many levels. Bottom line, I need more specific instructions please…my wife will give another chance…
Jon Strauss —Reply
Oh wait a minute…I found them…don’t know why I couldn’t find them initially…
Jan Keffer —Reply
If you make these the day before, how long would you rewarm the dish and at what temperature?
Amy Johnson —
I would reheat at 300-degrees and keep checking it until it is warmed through.
Rebecca Drayton-O'Brien —Reply
Can you prepare the bake the next day?
Amy Johnson —
Yes, you can. (I apologize for the delayed reply. I took time off during the holidays.)
Rebecca Drayton-O'Brien —Reply
Prepare and then bake the next day. Sorry
Rakisha Cooper —Reply
As indicated this recipe is very easy to make and taste delicious! I was concerned about the amount of seasoning since I doubled the recipe to take for Easter Dinner but it was just enough. The only thing is it too FOREVER to cook. I had to raise the heat up to 400 degrees. I added a little extra cheese and bacon on top with thinly sliced scallions on top for presentation.
Nancy K —Reply
What’s the best type of potato to use?
Amy Johnson —
Russet or yukon gold work nice.
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