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
Scale
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.
