Au Gratin Potatoes with Bacon are a delicious steakhouse classic and the ultimate comfort food side dish. This easy recipe made with a creamy cheddar cheese sauce and crispy bacon is delicious paired alongside steak, chicken and a variety of other main dishes for a filling, hearty meal.
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Au Gratin Potatoes is a dish made with thinly sliced layers of potatoes with a cream-based sauce and a cheese or breadcrumb topping that is browned in the oven. In this recipe, the potatoes are topped with cheese and bacon.
This recipe, like Loaded Mashed Potatoes or Twice Baked Potatoes, combines all things rich and savory into one delicious potato dish. Every bite is full of creamy, cheesy goodness with bits of crispy, salty bacon.
Why This Recipe Works
Au Gratin Potatoes are a steakhouse classic. Naturally, they pair especially well with most proteins, especially steak and chicken.
This dish is fairly simple to make, however, it does require a bit more baking time. It’s great for weekends and dinner with company.
Comfort food at its finest – this potato side dish is hearty and filling.
Step-By-Step Instructions
Ingredients
- 1 cup heavy cream
- 1/2 cup whole milk
- 6 cloves garlic (minced)
- 2 tablespoons all purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 2 pounds Yukon Gold potatoes (or Russet potatoes, peeled and sliced 1/8 to 1/4-inch thick)
- 1 1/2 cups cheddar cheese (shredded): you can use Gruyere or Swiss cheese if preferred.
- 3 slices bacon (cooked and crumbled)
The full recipe and instructions can also be found in the recipe card at the bottom of this post.
Prep!
Peel and slice your potatoes about 1/8 to 1/4-inch thick, cook and crumble the bacon, and mince your garlic.
Chef’s Tip: cut your potato slices as evenly as possible to ensure even cooking. You can use a mandoline, but a sharp knife works, as well.
Shred the cheddar cheese.
Chef’s Tip: shred the cheddar cheese from a block rather than use pre-shredded bags of cheese. You will get much better melting and texture from a block of cheese. Bags of shredded cheese contain anti-caking agents that can leave a gritty texture in the sauce.
Spray a medium size baking dish with nonstick cooking spray.
Preheat your oven to 350°F.
Create!
Whisk together the heavy cream, milk, garlic, flour, salt, and pepper. Set aside.
Place the sliced potatoes into the bottom of your baking dish.
Sprinkle on half of the shredded cheddar cheese. You can sprinkle on half of the crumbled bacon, but to keep it crisp, I only put it on the top near the end of baking.
Carefully pour the cream mixture evenly all over the tops of the potatoes and cheese.
Cover with foil and bake until the potatoes are tender, about 45 to 60 minutes.
Once the potatoes are tender, remove the foil and add the remaining cheese and bacon. Bake for an additional 5 to 10 minutes or until the cheese is melted and just starting to brown.
Present!
Serve hot.
Tips and Techniques
- Cut your potato slices as evenly as possible to ensure even cooking.
- Shred the cheddar cheese from a block rather than use pre-shredded bags of cheese for the best melting and texture.
- Store leftover potatoes tightly covered in the refrigerator. Consume within 3-5 days.
FAQ’s
What Are The Best Potatoes for Au Gratin Potatoes?
The best potatoes for au gratin potatoes are either Yukon Gold or Russet potatoes.
Can You freeze Au Grain Potatoes?
While you can freeze Au Gratin Potatoes, it’s best not to freeze them for longer than a month, at most. The texture may be grainy once thawed and reheated.
What Is The Difference Between Au Gratin And Scalloped Potatoes?
Au gratin potatoes contain cheese, while scalloped potatoes typically do not though many recipes do add cheese. Both have layers of potatoes and a cream-based sauce.
More Potato Recipes
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Au Gratin Potatoes with Bacon
Ingredients
- 1 cup heavy cream
- 1/2 cup whole milk
- 6 cloves garlic (minced)
- 2 tablespoons all purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 2 pounds Yukon Gold potatoes (or Russet, peeled and sliced about 1/8-1/4" thick)
- 1 1/2 cups cheddar cheese (or Gruyere, shredded)
- 3 slices bacon (cooked and crumbled)
Instructions
- Preheat oven to 350°F. Spray a medium size baking dish with nonstick cooking spray.
- Whisk together the heavy cream, milk, garlic, flour, salt, and pepper. Set aside.1 cup heavy cream, 1/2 cup whole milk, 6 cloves garlic, 2 tablespoons all purpose flour, 1/2 teaspoon salt, 1/4 teaspoon pepper
- Place the potato slices into the bottom of the baking dish.2 pounds Yukon Gold potatoes
- Sprinkle on half of the shredded cheddar cheese. Add half of the bacon, if desired or reserve it all for the topping.1 1/2 cups cheddar cheese
- Pour all of the cream mixture all over the tops of the cheese and potatoes.
- Cover tightly with foil and bake until the potatoes are tender, about 45 to 60 minutes.
- Once the potatoes are tender, remove the foil and add the remaining cheese and bacon.3 slices bacon
- Bake for an additional 5-10 minutes or until the cheese is melted and just starting to brown.
Notes
Tips and Techniques
- Cut your potato slices as evenly as possible to ensure even cooking.
- Shred the cheddar cheese from a block rather than use pre-shredded bags of cheese for the best melting and texture.
- Store leftover potatoes tightly covered in the refrigerator. Consume within 3-5 days.
Nutrition
This recipe was originally published on September 11, 2017. It was updated with new images, step-by-step instructions, tips, techniques, and FAQ’s in January 2025.
