Cheesy Potatoes Au Gratin (with Bacon)
Thinly sliced potatoes layered with a creamy sauce packed with garlic, cheese and bacon. Topped with cheese and baked until crispy, this is the is the perfect side dish!
Servings 12
Calories 253kcal
Equipment
- Mandolin optional
Ingredients
- 8 slices bacon diced
- 3 tablespoons butter
- 1 cup onion finely diced
- 3 cloves garlic minced
- 3 tablespoons all-purpose flour
- 2 cups milk
- 1 cup chicken broth
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- 1 teaspoon dried thyme
- 2 pound potatoes
- 2 cups cheddar cheese
Instructions
Get prepped
- Preheat oven to 400°F.
- Peel the each potato from the 2 pound potatoes, and thinly slice as evenly as possible. I use a mandolin, but a good sharp knife will do just fine.
Cook the bacon
- Heat a skillet over medium high, and cook the 8 slices bacon until crisp. Drain on paper towels. Set aside.
Make the sauce
- In a saucepan, melt 3 tablespoons butter over medium heat and cook the 1 cup onion until softened.
- Add 3 cloves garlic (minced), and cook for a minute, be careful not to burn.
- Sprinkle the 3 tablespoons all-purpose flour into the butter/onion/garlic and mix (it will look like wet sand).
- Cook the flour mixture until bubbling, then whisk in the 2 cups milk and 1 cup chicken broth.
- Add 1 teaspoon salt, ½ teaspoon ground black pepper, and thy1 teaspoon dried thyme.
- Cook, whisking often, until thickened.
Assembly
- Add ½ cup of sauce to the bottom of a 9x13 casserole dish. Spread as evenly as you can.
- Add the potato slices, overlapping a little, in a layer.
- Drizzle the sauce over the top, then sprinkle 2 cups cheddar cheese and a little bacon.
- Repeat layers until you run out of ingredients.
Bake
- Bake in the preheated oven for 1 hour. Check potatoes are tender, and cook 10-15 minutes longer if necessary.
- Remove from oven and allow to cool slightly before serving.
- Devour.
Video
Notes
If you notice your potatoes browning too quickly, just cover with foil and bake, then remove the foil during the last 30 minutes of cooking.
What to do with leftovers
Store in a covered container in the refrigerator for up to 4 days. Reheat until it is piping hot!
How to slice the potatoes
I use a mandolin but a sharp kitchen knife will do fine.
What kind of potatoes?
I prefer Russet potatoes. I also love Yukon Gold potatoes.
What kind of milk?
Any kind of milk works, I like whole milk in this, but half and half, or 2% perform equally well.
Store in a covered container in the refrigerator for up to 4 days. Reheat until it is piping hot!
How to slice the potatoes
I use a mandolin but a sharp kitchen knife will do fine.
What kind of potatoes?
I prefer Russet potatoes. I also love Yukon Gold potatoes.
What kind of milk?
Any kind of milk works, I like whole milk in this, but half and half, or 2% perform equally well.
Nutrition
Calories: 253kcal | Carbohydrates: 19g | Protein: 10g | Fat: 16g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 38mg | Sodium: 530mg | Potassium: 455mg | Fiber: 2g | Sugar: 3g | Vitamin A: 365IU | Vitamin C: 16mg | Calcium: 201mg | Iron: 1mg
