Cheesy Bacon Potato Gratin
A decadent, layered potato side dish baked to golden perfection in a velvety cheese sauce. This indulgent gratin features tender slices of potato enveloped in a creamy blend of cheddar and Parmesan, crowned with a bubbling, golden crust. Ideal for festive gatherings, cozy family dinners, or when only a rich, savory accompaniment will do.
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Servings: 6
Ingredients
- 2 cups whole milk gently heated
- 1 tablespoon finely chopped fresh parsley for garnish
- 1/2 teaspoon kosher salt with extra to taste
- 2 cloves garlic minced
- 1/4 teaspoon paprika optional for a touch of color
- 2 tablespoons plain all-purpose flour
- 1 cup heavy cream
- 1/2 cup finely grated Parmesan cheese divided
- 1/4 teaspoon ground black pepper
- 2 tablespoons unsalted butter
- 2 pounds russet potatoes peeled and cut into thin rounds
- 2 cups shredded sharp cheddar cheese divided
Instructions
- Preheat the oven to 375°F (190°C). Lightly coat a 9-by-13-inch baking dish with butter or a nonstick spray to prevent sticking.
- To prepare the cheese sauce, place a medium-sized saucepan over medium heat and melt the butter. Stir in the flour, whisking continuously, and cook for approximately 1 minute until it forms a light roux with a pale golden hue.
- Gradually pour in the warmed milk and heavy cream, whisking until a smooth mixture forms. Stir in the minced garlic, salt, pepper, and paprika. Let the sauce simmer gently, stirring frequently, until slightly thickened—about 5 minutes.
- Remove the pan from heat. Stir in 1½ cups of the cheddar and ¼ cup of the Parmesan, mixing until fully melted and incorporated into the sauce.
- Evenly distribute half of the sliced potatoes across the bottom of the prepared baking dish. Pour over half of the cheese sauce to coat the layer thoroughly. Repeat with the remaining potato slices, then cover with the rest of the sauce.
- Sprinkle the top with the reserved ½ cup cheddar and remaining ¼ cup Parmesan, spreading evenly for an even crust.
- Cover the dish with foil and bake in the preheated oven for 40 minutes. Afterward, uncover and continue baking for an additional 20 minutes, or until the potatoes are fork-tender and the surface turns golden and bubbly.
- Allow the gratin to rest for 10 minutes after baking. Garnish with freshly chopped parsley just before serving.
Notes
For best results, use a mandoline slicer to ensure uniformly thin potato slices, which promote even cooking throughout the gratin.