Description
Creamy, bubbling, and loaded with cheese and crispy bacon, these Cheesy Potatoes Au Gratin are the side dish that always steals the show. Thinly sliced potatoes bake in a rich garlic cream sauce until fork-tender, then get blanketed with melted cheddar, Gruyère, and a golden Parmesan crust. It’s a cozy casserole that works for holiday dinner ideas, Sunday suppers, or whenever you’re craving comforting food ideas. Serve it with your favorite easy dinner mains, keep leftovers for a quick breakfast or hearty lunch, and enjoy an easy recipe that fits right into your list of breakfast ideas, dinner ideas, and even not-so-healthy snack dreams.
Ingredients
2 1/2 pounds russet potatoes, peeled and thinly sliced
6 slices thick-cut bacon, chopped
3 tablespoons unsalted butter
1 small yellow onion, finely diced
3 cloves garlic, minced
3 tablespoons all-purpose flour
2 cups whole milk
1 cup heavy cream
1 teaspoon kosher salt
1/2 teaspoon black pepper
1/2 teaspoon smoked paprika
1/2 teaspoon dried thyme
1 1/2 cups shredded sharp cheddar cheese, divided
1/2 cup shredded Gruyère cheese
1/4 cup grated Parmesan cheese
2 tablespoons chopped fresh parsley
Instructions
1. Preheat the oven to 375°F (190°C). Grease a 9×13-inch baking dish with butter or nonstick spray.
2. Peel the potatoes and slice them into 1/8-inch-thick rounds with a knife or mandoline. Place the slices in a bowl of cold water to prevent browning while you prepare the sauce.
3. In a large skillet over medium heat, cook the chopped bacon until crisp. Transfer the bacon to a paper towel–lined plate, leaving about 2 tablespoons of drippings in the pan.
4. Add the butter to the skillet. Once melted, stir in the diced onion and cook for 3–4 minutes until softened and translucent. Add the minced garlic and cook for 30 seconds until fragrant.
5. Sprinkle the flour over the onion mixture and cook, stirring constantly, for 1 minute to form a roux.
6. Slowly whisk in the milk and heavy cream, breaking up any lumps. Season with kosher salt, black pepper, smoked paprika, and dried thyme. Simmer for 3–5 minutes, stirring often, until the sauce slightly thickens.
7. Remove the skillet from the heat. Stir in 1 cup of the shredded cheddar cheese and all of the Gruyère until the cheese is fully melted and the sauce is smooth.
8. Drain the potato slices and pat them dry with paper towels. Arrange half of the potatoes in an even, overlapping layer in the prepared baking dish.
9. Pour half of the warm cheese sauce evenly over the potatoes, letting it sink between the slices.
10. Layer the remaining potatoes on top and pour over the rest of the cheese sauce, spreading it so all of the potatoes are covered.
11. Sprinkle the remaining 1/2 cup shredded cheddar and the grated Parmesan evenly over the top of the dish. Scatter most of the crispy bacon over the cheese, reserving a little for garnish.
12. Cover the baking dish loosely with foil and bake for 35 minutes.
13. Remove the foil and continue baking for 20–25 minutes, or until the potatoes are fork-tender and the top is deeply golden and bubbling around the edges.
14. Let the Cheesy Potatoes Au Gratin rest for at least 10 minutes so the sauce can set slightly.
15. Top with the remaining bacon and chopped fresh parsley, then slice into squares and serve warm.
Notes
For evenly cooked, tender layers, try to slice the potatoes as uniformly thin as possible—using a mandoline makes this quick and consistent.
You can assemble the dish up to one day in advance; cover and refrigerate, then bake straight from the fridge, adding 10–15 minutes to the covered bake time if needed.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Side Dish
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1/8 of recipe
- Calories: 420
- Sugar: 3
- Sodium: 720
- Fat: 25
- Saturated Fat: 14
- Unsaturated Fat: 9
- Trans Fat: 0
- Carbohydrates: 35
- Fiber: 3
- Protein: 14
- Cholesterol: 85
Keywords: cheesy potatoes au gratin, potato casserole, holiday side dish, comfort food, dinner ideas, easy recipe, food ideas