Creamy Baked Potato & Cheese Gratin with Bacon

This is the ultimate comfort food side dish. Combining the best parts of a loaded baked potato with the rich, creamy texture of a gratin is a stroke of genius.

Here is a detailed recipe for your Creamy Baked Potato & Cheese Gratin with Bacon. It’s perfect for a holiday feast, a special Sunday dinner, or any time you need a seriously indulgent side.

Creamy Baked Potato & Cheese Gratin with Bacon

This dish features layers of thinly sliced potatoes baked in a rich, garlic-infused cream sauce, topped with a mountain of melted cheese and crispy bacon.

Prep time: 25 minutes
Cook time: 1 hour 15 minutes
Serves: 6-8 as a side dish

Ingredients

For the Gratin:

• 3 lbs (about 1.4 kg) Russet or Yukon Gold potatoes, peeled and thinly sliced (1/8-inch thick)

• 1 ½ cups heavy cream

• ½ cup whole milk

• 2 cloves garlic, minced

• 1 teaspoon fresh thyme leaves (or ½ tsp dried thyme)

• ½ teaspoon freshly grated nutmeg

• 1 ½ teaspoons salt

• ½ teaspoon freshly ground black pepper

• 2 cups shredded sharp cheddar cheese, divided

• 1 cup shredded Gruyère or Monterey Jack cheese, divided

For the Topping:

• 6 slices thick-cut bacon, cooked until crispy and crumbled

• 3 green onions, thinly sliced

• ½ cup shredded cheddar cheese (for the top)

• Optional: Sour cream for serving

Instructions

1. Prepare the Potatoes: Preheat your oven to 375°F (190°C). Grease a 9×13 inch or a 3-quart baking dish with butter or non-stick spray. Using a sharp knife, mandoline, or food processor, slice the peeled potatoes uniformly to about 1/8-inch thickness. This is key for even cooking. Place the slices in a large bowl of cold water to prevent browning while you prepare the other ingredients.

2. Cook the Bacon: In a skillet over medium heat, cook the bacon until crispy. Transfer to a paper towel-lined plate to drain. Once cool, crumble it and set aside.

3. Make the Cream Mixture: In a medium saucepan, combine the heavy cream, milk, minced garlic, thyme, nutmeg, salt, and pepper. Warm over medium heat until it just begins to simmer around the edges. Do not boil. Remove from heat.

4. Assemble the Layers: Drain the potato slices and pat them very dry with a clean kitchen towel or paper towels (this is important for a creamy, not watery, sauce). Arrange a third of the potato slices in an even layer, slightly overlapping, on the bottom of the prepared baking dish. Sprinkle with a third of the shredded cheddar and Gruyère cheeses. Repeat this process two more times, creating three layers of potatoes and cheese, finishing with a layer of potatoes. Reserve about ½ cup of the cheese mixture for the final topping.

5. Add the Cream and Bake: Slowly and evenly pour the warm cream mixture over the layered potatoes. It should come about halfway up the sides of the dish. Cover the dish tightly with aluminum foil.

6. Bake (Covered): Place the covered dish on a baking sheet (to catch any potential drips) and bake for 45 minutes. The potatoes should be just about tender when pierced with a knife.

7. Add the Final Toppings and Finish Baking: Carefully remove the foil. Sprinkle the reserved ½ cup of cheese and all of the crumbled bacon over the top. Increase the oven temperature to 400°F (200°C).

8. Bake (Uncovered): Return the dish to the oven, uncovered, and bake for another 15-20 minutes, or until the top is golden brown and bubbly, and the potatoes are completely tender.

9. Rest and Serve: Remove the gratin from the oven and let it rest for 15-20 minutes before serving. This allows the sauce to thicken perfectly. Just before serving, sprinkle with the sliced green onions. Offer sour cream on the side for a true baked potato experience.

🌟 Pro-Tips for Success:

• Slice Thickness is Key: A mandoline slicer is the best tool for achieving perfectly even, thin slices. This ensures they cook at the same rate.

• Dry the Potatoes: Don’t skip drying the potato slices! Excess water will thin out the creamy sauce.

• Cheese Choices: The combination of sharp cheddar for flavor and Gruyère for meltiness is fantastic. You can also use Fontina, Gouda, or a classic Emmental.

• Make-Ahead Tip: You can assemble the gratin up to a day ahead. Cover it tightly and refrigerate. You may need to add 10-15 minutes to the covered baking time if it goes into the oven cold.

• For a Crispier Top: For an extra-golden top, switch the oven to broil for the last 1-2 minutes, but watch it like a hawk to prevent burning!

This gratin is the definition of decadence. It’s guaranteed to be the star of the dinner table