These Loaded Au Gratin Potatoes with Bacon and Cheese are the ultimate comfort food experience. Creamy layers of tender potatoes are generously smothered in a blend of melted cheeses, creating a velvety texture that will melt in your mouth. We’ve taken it to the next level by adding crispy, savory bacon to the mix, delivering a heavenly combination of flavors that will leave you craving for more.
This post contains affiliate links. Please read my full disclosure here.
The Difference Between Scalloped and Au Gratin Potatoes
Scalloped potatoes and potatoes au gratin are both delicious potato dishes, but they have some key differences in their preparation and presentation:
- Ingredients: Both dishes use sliced potatoes as the main ingredient, but the variation lies in the additional ingredients and seasonings. Scalloped potatoes typically consist of potatoes, butter, milk or cream, and sometimes onions or cheese. Potatoes au gratin usually include potatoes, cheese, cream, and sometimes garlic or herbs.
- Cheese: Both dishes can contain cheese, the use of cheese is usually found in potatoes au gratin. Cheese is a defining feature of potatoes au gratin and is typically layered between the potato slices and on top, resulting in a cheesy and creamy texture. Scalloped potatoes may or may not have cheese, and if it is used, it is usually sprinkled on top rather than layered throughout.
- Texture: Scalloped potatoes are generally creamier and softer in texture. The potatoes are typically baked in a creamy sauce, resulting in a tender and moist dish. Potatoes au gratin, on the other hand, have a more gratin-like texture. The cheese forms a golden crust on top, giving it a slightly crispy and cheesy exterior, while the interior remains creamy.
What Type of Potatoes to Use
It is best to use potatoes that hold their shape well and don’t become too mushy during the cooking process. Try to keep the potato pieces uniform in size to ensure even cooking.
Here are a few types of potatoes that work well:
- Russet Potatoes: They have a high starch content, which helps them hold their shape while becoming tender and creamy. Russets also absorb flavors well, making them great for soaking up the cheesy sauce.
- Yukon Gold Potatoes: They have a slightly waxy texture and a rich, buttery flavor. Yukon Golds hold their shape nicely when cooked and provide a creamy and velvety texture to the dish.
- Red Potatoes: They have smooth, thin skin and a firm, waxy texture. Red potatoes hold up well during baking and offer a slightly sweet and creamy taste.
How to Slice the Potatoes
Wash the potatoes thoroughly under cold water to remove any dirt or debris. You can choose to peel the potatoes or leave the skin on for added texture and nutrients. If you decide to peel them, use a vegetable peeler to remove the skin.
Use a sharp knife or a mandoline slicer (I love to use this one from Amazon) to slice the potatoes into even, thin slices. Aim for a thickness of around 1/8 to 1/4 inch for evenly cooked and tender potatoes. If using a knife, take care to make consistent slices to ensure even cooking.
After slicing, pat the potato slices dry. This will remove excess moisture, allowing the potatoes to cook and brown more effectively.
What Type of Cheese to Use
If you have ever tried my Bacon Gouda Mac and Cheese, then you will know why I recommend Gouda for this recipe. Gouda cheese has a smooth and creamy texture when melted, which makes it perfect for coating the potatoes evenly and creating a luscious, gooey layer.
The flavor is mild, slightly sweet, and nutty which complements the smoky and salty taste of bacon. It also melts beautifully, creating a velvety consistency that blends well with the potatoes and bacon.
Here are some other options:
- Cheddar Cheese: A classic choice for cheesy potatoes. Its sharp and tangy flavor pairs well with the creamy potatoes.
- Gruyere Cheese: Gruyere is a Swiss cheese with a nutty and slightly sweet flavor. It melts beautifully and adds a rich and complex taste to the potatoes.
- Colby Jack Cheese: It’s a semi-soft cheese made from a blend of Colby and Monterey Jack cheeses. It has a mild and creamy flavor. It melts well and adds a nice creaminess to the dish.
- Monterey Jack Cheese: A semi-soft, mild cheese with a buttery flavor. It has a smooth and creamy texture when melted.
- Fontina Cheese: It is an Italian cheese with a mild and nutty flavor. It melts smoothly and evenly, making it ideal for cheesy potato dishes.
Buy Blocks of Cheese and Grate Instead of Bags of Pre-Shredded Cheese
I always buy blocks of cheese and grate them myself. I do not recommend using pre-shredded, bagged cheese. I use the shred blade on my food processor to save time with this process, you can also use a standard cheese grater. Here’s why I don’t use pre-shredded:
- Superior melting: Pre-shredded cheese is coated with anti-caking agents, such as potato starch or cellulose, to prevent clumping and make it last longer in the store. These coatings interfere with the cheese’s ability to melt smoothly and affect the texture of your dishes. When you grate your cheese fresh, it doesn’t have these additives and preservatives, resulting in a more velvety and evenly melted cheese.
- Better flavor: Pre-shredded cheese is exposed to more surface area, which can cause it to dry out faster and lose some of its flavor. By grating your cheese just before using it, you retain the natural moisture and full flavor of the cheese.
How to Make Au Gratin Potatoes with Bacon and Cheese
Detailed measurements and full instructions can be found in the recipe card at the bottom of this post.
- Spray a skillet or baking dish with cooking oil spray.
- Add the sliced potatoes to the pan/skillet.
- Combine milk, broth, heavy cream, onion powder, salt, and pepper to taste in a bowl or cup. Drizzle the mixture over the potatoes.
- Sprinkle the garlic throughout and add the chunks of cream cheese.
- Sprinkle the grated cheese and crumbled bacon throughout. Top the skillet/dish with foil.
- Bake.
Additional Toppings and Add-ins
- Ham
- Sausage
- Shrimp
- Lobster
- Chicken
- Rosemary
- Thyme
- Dill
- Breadcrumbs
- Sour Cream
- Green Onions
Can You Make it Ahead/How to Store Leftovers
You can store leftovers tightly covered and sealed for 3-4 days.
How to Reheat
- Air Fryer or Oven: You can reheat the dish in the oven or air fryer at 350 degrees until warm.
- Microwave: Use high power in 1-minute intervals, stirring or rearranging the potatoes between each interval. This helps ensure even heating.
Can You Freeze it
The potatoes can be frozen tightly covered and sealed for up to 3 months. After this time, the quality and flavor may start to deteriorate. Defrost overnight in the fridge.
Freezing and thawing can affect the texture of the potatoes slightly. Because the dish has dairy there will likely be some separation when you reheat. The potatoes may become softer or lose some of their original firmness. However, the taste and flavors should remain relatively intact.
Pair With These Recipes
Blackened Chicken
Baked Turkey Legs
Dry Rub Chicken Wings
Blackened Catfish
Fish and Grits
If you want to make these in a slow cooker, check out our Slow Cooker Crockpot Cheesy Potatoes.
Au Gratin Potatoes with Bacon and Cheese
Ingredients
- 3 pounds russet potatoes Peeled and sliced into rounds 1/8-1/4 inch thick. Ensure the slices are evenly sized.
- 1 cup chicken broth Any broth will work.
- 1 cup milk Any milk is fine, including plant based milk.
- 1/4 cup heavy whipping cream
- 1/2 teaspoon onion powder
- salt and pepper to taste
- 4 oz cream cheese Measured solid, softened, and sliced into 1 inch chunks.
- 2-3 garlic cloves Minced.
- 4-5 slices cooked and crumbled bacon
- 1 cup grated cheddar cheese
- 1 cup grated gouda cheese
- 1/2 cup grated Gruyere cheese Optional, see notes.
- foil
- cooking oil spray
Instructions
- Preheat oven to 400 degrees.
- Spray a 12-inch cast iron skillet or 9×13-inch baking dish with cooking oil spray.
- Add the sliced potatoes to the pan/skillet.3 pounds russet potatoes
- Combine the milk, broth, heavy cream, onion powder, salt, and pepper to taste in a bowl or cup. Drizzle the mixture over the potatoes.1 cup chicken broth, 1 cup milk, 1/4 cup heavy whipping cream, 1/2 teaspoon onion powder, salt and pepper to taste
- Sprinkle the garlic throughout and add the chunks of cream cheese. I like to layer them between the potato slices.4 oz cream cheese, 2-3 garlic cloves
- Sprinkle the grated cheese and crumbled bacon throughout. Top the skillet/dish with foil.4-5 slices cooked and crumbled bacon, 1 cup grated cheddar cheese, 1 cup grated gouda cheese, 1/2 cup grated Gruyere cheese
- Bake for 60 minutes covered. Remove the foil after 60 minutes and bake for an additional 20-30 minutes or however long it takes until the top has browned and the potatoes have completely softened.If your potatoes are not equal in size they will not cook at an even and consistent temperature. Smaller, thinner potatoes will cook first and may fall apart and become mushy.
- Cool before serving.
Notes
- Half and half or milk can be used to substitute heavy cream. These aren’t as thick as cream and will alter the texture and thickness of the sauce if used.
- If you want really cheesy potatoes feel free to add more cheese than noted in the recipe.
- Use your favorite cheese in this dish. You can substitute whatever you like.
- Gruyere is a Swiss cheese with a nutty and slightly sweet flavor. It melts beautifully and adds a rich and complex taste to the potatoes. I love using it in the dish because it gives the dish a restaurant-quality feel. It’s amazing, but feel free to omit it if you wish.
- Potatoes are bland. You will need salt to add flavor to the dish, even with the flavor of the bacon. If you’re afraid you will over-salt the dish, add it at the end so that you can taste and adjust as necessary.
- Foil helps to promote even cooking by trapping heat and preventing excessive browning or burning of the top layer of the dish. This allows the potatoes to cook through evenly, ensuring that they are tender and cooked to perfection. It also helps ensure the interior does not dry out.
- I used a 12 inch cast iron and the dish fit perfectly. If you use a 10 inch, you may have some spillover as the dish bakes.
Mark
Tuesday 13th of June 2023
I just made this delicious comfort food, it's the best au gratin potatoes I have ever had!
staysnatched
Wednesday 14th of June 2023
So glad to hear it!