Au Gratin Potatoes with Bacon and Cheese
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.
Servings 6 servings
Calories 454kcal
Equipment
- 12 inch Cast Iron Skillet
- Mandolin Slicer
Ingredients
- 3 pounds russet potatoes Peeled and sliced into rounds ⅛-1/4 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.
- ¼ cup heavy whipping cream
- ½ 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
- ½ 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 9x13-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, ¼ cup heavy whipping cream, ½ 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, ½ 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.
Nutrition
Serving: 1serving | Calories: 454kcal | Carbohydrates: 40g | Protein: 18g | Fat: 25g