Oven-Baked Bacon and Potato Au Gratin
A rich, savory side dish that’s both indulgent and crowd-pleasing. This comforting bake layers tender, thinly sliced potatoes with crispy bacon and a velvety cheese sauce, finished with a golden, crunchy topping.
Ingredients:
Ingredient Quantity
Medium potatoes, thinly sliced 6
Bacon, cooked and crumbled 6 slices
Shredded cheddar cheese 2 cups
Heavy cream 1 cup
Milk 1 cup
Butter 2 tablespoons
All-purpose flour 2 tablespoons
Garlic powder 1 teaspoon
Salt and pepper To taste
Breadcrumbs ½ cup
Instructions:
Preheat & Make the Sauce
Set your oven to 375°F (190°C). In a medium saucepan over medium heat, melt the butter. Whisk in the flour and cook for about a minute to form a roux. Slowly add in the heavy cream and milk, whisking constantly until the sauce thickens. Season with garlic powder, salt, and pepper. Stir in 1½ cups of cheddar cheese, mixing until melted and smooth.
Assemble the Layers
In a greased baking dish or disposable aluminum tray, arrange half of the sliced potatoes in an even layer. Sprinkle half of the crumbled bacon over the top, then pour half of the cheese sauce over the layer. Repeat with the remaining potatoes, bacon, and sauce.
Add Toppings & Bake
Top the casserole with the remaining ½ cup of cheddar cheese and a layer of breadcrumbs. Cover with foil and bake for 45 minutes. Then, remove the foil and bake uncovered for another 15 minutes, or until the top is golden and the potatoes are soft.
Cool & Serve
Let the gratin rest for a few minutes before serving to allow it to set.
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