Bacon Cheddar Au Gratin Potato Recipe
Make Bacon Cheddar Au Gratin Potato Recipe in just 1h 15m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Potatoes & main
Creamy sauce
Cheese & toppings
Method
Potatoes & main
- 1
Preheat and prepare potatoes
Preheat oven to 375°F (190°C). Lightly grease a 9x9-inch (or similar) baking dish with 1 teaspoon cooking oil. Peel the russet potatoes (optional) and slice them into 1/8- to 1/4-inch thick rounds using a sharp knife or mandoline for even cooking. Rinse slices in cold water and pat dry with paper towels.
- 2
Par-cook potatoes
Place the potato slices in a large pot and cover with cold water by 1 inch. Add a pinch of salt and bring to a simmer over medium-high heat. Cook until just tender when pierced with a knife, about 6–8 minutes. Drain and set aside in a single layer on a baking sheet or clean towel to remove excess moisture.
Creamy sauce
- 3
Make the roux
In a medium saucepan over medium heat, melt 2 tablespoons unsalted butter. Add 3 tablespoons all-purpose flour and whisk constantly for 1–2 minutes until the mixture is bubbly and lightly golden (this cooks the raw flour taste).
- 4
Add milk and cream
Slowly whisk in 2 cups whole milk and 1 cup heavy cream, a little at a time, until smooth. Bring the mixture to a gentle simmer, whisking frequently, until it thickens enough to coat the back of a spoon, about 4–6 minutes.
- 5
Season sauce
Stir in 1 teaspoon Dijon mustard, 2 minced garlic cloves, 1 teaspoon onion powder, 1 teaspoon smoked paprika, 1 teaspoon salt and 1 teaspoon freshly ground black pepper. Taste and adjust seasoning; keep warm over the lowest heat while you prepare the rest (do not boil).
- 6
Add cheese
Remove the sauce from heat and gradually stir in 1 1/2 cups of the shredded sharp cheddar until melted and smooth. Reserve 1/2 cup cheddar for topping. Stir in 1 tablespoon finely grated Parmesan. If the sauce becomes too thick, add up to 2 tablespoons milk to reach a pourable consistency.
Cheese & toppings
- 7
Cook bacon
While assembling, cook 6 slices bacon in a skillet over medium heat until crisp, about 6–8 minutes, turning as needed. Transfer bacon to paper towels to drain, then chop into 1/2-inch pieces.
- 8
Assemble the gratin
Layer one-third of the potato slices in the greased baking dish in a slightly overlapping pattern. Spoon about one-third of the cheese sauce evenly over the potatoes, sprinkle with one-third of the chopped bacon and a little of the reserved cheddar. Repeat two more times to create three layers, finishing with the remaining cheddar on top.
- 9
Bake
Dot the top with the remaining 1 tablespoon butter cut into small pieces. Cover tightly with foil and bake in the preheated 375°F oven for 30 minutes. Remove foil and bake uncovered until the top is golden and bubbly and potatoes are tender when pierced, 20–25 minutes more (total bake about 50–55 minutes). If top browns too quickly, loosely tent with foil.
- 10
Finish and serve
Remove from oven and let rest 10 minutes to set. Sprinkle with the reserved 1/2 cup shredded cheddar if you want extra cheesiness, the remaining grated Parmesan, and 2 tablespoons chopped fresh chives. Serve warm.