If you are searching for a truly comforting, indulgent side dish that will wow your family and friends, look no further than this Au Gratin Potatoes with Bacon and Gruyere Recipe. It combines tender, thinly sliced russet potatoes bathed in a rich, spiced cream with the smoky savoriness of crispy bacon and the nutty, melty goodness of Gruyere cheese. This dish is the perfect marriage of creamy, cheesy, and savory flavors that transform simple ingredients into an unforgettable classic. Whether it’s a holiday feast or a cozy weeknight dinner addition, this recipe is a guaranteed crowd-pleaser.
Ingredients You’ll Need
This recipe is proof that simple ingredients, when combined thoughtfully, can create something extraordinary. Each ingredient contributes essential layers of flavor and texture, creating a harmonious balance throughout the dish.
- Russet potatoes: Their starchy nature gives the dish the perfect creamy texture without falling apart during baking.
- Thick cut bacon: Adds a smoky crunch that contrasts beautifully with the softness of the potatoes.
- Gruyere cheese: Melts smoothly with a slightly nutty, sharp flavor, elevating the creaminess of the casserole.
- Heavy cream: Creates the rich, luscious base that bathes every potato slice.
- Yellow onion: Thin slices soften to sweetness, adding subtle depth to the overall taste.
- Fresh herbs (parsley, chives, thyme): Infuse delicate aromas and a fresh note that balance the richness.
- Bay leaves and garlic: Provide subtle complexity and warmth in the cream sauce.
- Seasonings (salt, pepper, nutmeg, cayenne): Build layers of flavor that keep every bite interesting and well-rounded.
How to Make Au Gratin Potatoes with Bacon and Gruyere Recipe
Step 1: Prepare the Spiced Cream Base and Potatoes
Begin by preheating your oven to 400 degrees F so it’s ready for baking. Next, combine the heavy cream, bay leaves, minced garlic, fresh herbs, salt, pepper, nutmeg, and cayenne in a saucepan. Bring this herbed cream to a gentle simmer and let it infuse on low heat for 5-10 minutes. While the cream simmers, grease your casserole dish and peel your potatoes, slicing them thinly—ideally 1/8-inch thick. Transfer these slices into a large bowl to prepare for layering.
Step 2: Coat and Layer the Potatoes
Spoon enough of the warm spiced cream to cover the bottom of your casserole dish. Then pour the remaining cream over the potato slices in the bowl and gently toss so every slice is luxuriously coated. Using a slotted spoon to keep most of the cream behind, layer one-third of the potatoes mixed with onions into the dish. Sprinkle with 1 cup of shredded Gruyere and half the chopped bacon, then drizzle one-third of the remaining cream on top. Repeat this layering process one more time, then top with the final potato and onion slices. Pour over the last of the cream, seasoning with a little freshly cracked salt for a bright finish.
Step 3: Bake and Finish with Cheese
Cover the casserole tightly with aluminum foil and pop it into the oven for one hour. This slow baking allows the potatoes to soften perfectly while the flavors meld beautifully. After an hour, remove the foil and sprinkle the remaining cheese over the top. Continue baking uncovered for about 10 minutes to create a bubbly, melty cheese layer. Test the center potatoes with a knife to ensure they’re tender; add more baking time if needed.
Step 4: Broil for a Golden Finish and Rest
To get that irresistible golden brown crust, turn on your broiler and watch carefully as the cheese bubbles and browns. Some bacon grease may rise to the surface—after resting the dish for 10 minutes, if it hasn’t absorbed back into the potatoes, gently dab it with a paper towel. Garnish with fresh parsley for a pop of color and herbaceous brightness that complements the richness.
How to Serve Au Gratin Potatoes with Bacon and Gruyere Recipe
Garnishes
A sprinkle of freshly chopped parsley not only adds a lively green color but also brightens the palate to cut through the creamy decadence. For an extra touch, a light dusting of finely chopped chives or a pinch of smoked paprika can bring unique aromatics and visual appeal to the finished dish.
Side Dishes
This Au Gratin Potatoes with Bacon and Gruyere Recipe is substantial, but pairing it with crisp roasted vegetables or a light green salad balances the meal beautifully. Grilled asparagus, sautéed green beans, or even a tangy coleslaw can add the fresh contrast needed alongside the rich potatoes.
Creative Ways to Present
If you’re serving guests, try individual ramekins for personal portions with a crispy gratin top. You could also turn leftovers into decadent breakfast hash by mixing leftover potatoes with eggs and extra bacon bits for a new twist on the dish that keeps everyone excited for more.
Make Ahead and Storage
Storing Leftovers
Your Au Gratin Potatoes with Bacon and Gruyere Recipe keeps well in an airtight container in the refrigerator for up to 3 days. The flavors continue to meld, making it just as delicious, if not better, the next day. Just cover it tightly to maintain moisture and prevent the top from drying out.
Freezing
This dish freezes nicely, which is great for planning ahead. Freeze in a shallow airtight container or tightly wrapped in foil and plastic wrap. It will keep up to 2 months in the freezer. Thaw overnight in the fridge before reheating to ensure even warming and preserve texture.
Reheating
Reheat leftovers covered in the oven at 350 degrees F until warmed through, about 20-30 minutes. This keeps the potatoes creamy without drying them out. Avoid microwaving to prevent a rubbery texture and uneven heat distribution.
FAQs
Can I use other types of cheese in this recipe?
Absolutely! While Gruyere adds a distinct nutty flavor, you can substitute with Emmental, Comté, or even sharp cheddar for a different but still delicious spin.
Is there a low-fat option for the heavy cream?
Heavy cream is key for richness and texture here, but you can try half-and-half or whole milk mixed with a little flour to thicken, though the dish may not be quite as creamy.
Do I have to cook the bacon beforehand?
Yes, cooking the bacon first ensures it crisps up and releases enough flavor. Raw bacon won’t have the same texture or contribute as much smoky goodness baked raw.
Can this recipe be made ahead of time before baking?
Absolutely! Assemble the dish fully, cover, and refrigerate overnight. Before baking, bring it to room temperature for better cooking, then bake as directed.
What type of potatoes works best for au gratin?
Russet potatoes are ideal due to their starch content, which helps absorb the creamy sauce and keeps the layers tender but not mushy. Yukon Golds can be used but yield a creamier and slightly waxier texture.
Final Thoughts
Sharing this Au Gratin Potatoes with Bacon and Gruyere Recipe with you feels like inviting a warm, cheesy hug to your table. It’s one of those dishes that feels special yet simple, perfect for making any meal memorable. I truly hope you give it a try and discover how easy it is to create something so deliciously satisfying with everyday ingredients. Once you taste those tender, cheesy layers and crispy bacon bits, I’m sure this recipe will become a beloved staple in your kitchen too!
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Au Gratin Potatoes with Bacon and Gruyere Recipe
- Prep Time: 20 minutes
- Cook Time: 1 hour 35 minutes
- Total Time: 1 hour 55 minutes
- Yield: 8 servings
- Category: Side Dish
- Method: Baking
- Cuisine: French
Description
A rich and creamy Au Gratin Potato recipe enhanced with crispy bacon and layered with savory Gruyere cheese, fresh herbs, and a spiced cream sauce. This comforting casserole is baked until golden and tender, perfect as a hearty side dish for gatherings or family dinners.
Ingredients
Potatoes and Bacon
- 2 pounds russet potatoes (about 4 medium potatoes), peeled and sliced 1/8-inch thick
- 6–8 slices thick cut bacon, cooked and chopped
Cheese
- 2 1/2 cups shredded Gruyere cheese (about 8 ounces)
Herbs and Garnish
- 1 tablespoon fresh parsley, minced (or 2 tsp dried)
- 1 tablespoon chopped fresh chives (or 1 tsp dried)
- 1 1/2 teaspoons fresh thyme (or 1/2 tsp dried)
- fresh parsley for garnish (optional)
Spiced Cream Sauce
- 3 cups heavy cream
- 1 large yellow onion, thinly sliced
- 3 bay leaves
- 2 garlic cloves, minced
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon cayenne pepper
Instructions
- Preheat Oven: Preheat your oven to 400 degrees F to ensure it reaches the perfect temperature for baking the casserole.
- Prepare Spiced Cream: In a saucepan, combine heavy cream, thinly sliced onion, bay leaves, minced garlic, fresh parsley, chives, thyme, salt, pepper, nutmeg, and cayenne pepper. Bring the mixture to a gentle simmer and let it cook for 5-10 minutes to infuse the flavors while you get the other ingredients ready.
- Prepare Potatoes: Grease a 9×13-inch casserole dish. Peel the russet potatoes and slice them into 1/8-inch thick rounds. Transfer the sliced potatoes into a large bowl.
- Coat Potatoes: Pour the remaining warm herbed cream over the potatoes and gently toss them to coat evenly. Use a slotted spoon to layer one-third of the potato and onion slices at the bottom of the casserole dish, leaving most of the cream behind.
- Layer the Dish: Over the first potato layer, sprinkle 1 cup of shredded Gruyere cheese, followed by half of the chopped bacon, and then drizzle one-third of the remaining cream over the top. Repeat these layers once more: potatoes, cheese, bacon, and cream. For the final layer, add the remaining potato and onion slices, pour over any remaining cream, and season with additional freshly cracked salt.
- Bake Covered: Cover the casserole dish with aluminum foil and bake for one hour. This allows the potatoes to cook thoroughly and the flavors to meld.
- Bake Uncovered: Remove the foil, sprinkle the remaining cheese evenly over the top, and continue to bake uncovered for an additional 10 minutes. Check that the potatoes are tender in the center; if not, bake longer as needed depending on potato thickness.
- Broil to Finish: Once tender, broil the casserole briefly until the top is beautifully golden brown and bubbly. Allow the casserole to rest for 10 minutes so the cream can settle, dabbing off any excess grease from the top before serving.
- Garnish and Serve: Garnish with fresh parsley if desired, then serve warm as a decadent side dish.
Notes
- Slicing potatoes uniformly thin (1/8 inch) ensures even cooking.
- Adjust cayenne pepper amount to your heat preference.
- If unable to find fresh herbs, dried herbs can be used with reduced quantities.
- Letting the casserole rest after baking helps the dish set and reduces excess grease on top.
- This dish pairs wonderfully with roasted meats or a simple green salad.
