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Creamy Gruyere and Bacon Scalloped Potatoes Au Gratin

Creamy Gruyere and Bacon Scalloped Potatoes - featured image
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A rich and comforting scalloped potatoes recipe featuring smoky bacon, nutty Gruyère cheese, and tender layers of potatoes baked to golden perfection. Perfect for busy weeknights or special gatherings.

Ingredients

Scale
  • 3 pounds Yukon Gold potatoes, peeled and thinly sliced
  • 8 slices thick-cut bacon, cut into bite-sized pieces
  • 2 cups (about 200g) grated Gruyère cheese
  • 2 cups (480 ml) heavy cream
  • 4 tablespoons (about 57g) unsalted butter, room temperature
  • 3 tablespoons all-purpose flour
  • 2 cloves garlic, minced
  • 1 small onion, finely chopped
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • A pinch of nutmeg (optional)
  • 1 teaspoon fresh thyme leaves, chopped (optional)

Instructions

  1. Preheat your oven to 375°F (190°C). Grease your 9×13-inch baking dish with butter to prevent sticking.
  2. Cook the bacon: Place bacon pieces in a large skillet over medium heat. Cook until crispy, about 8-10 minutes. Remove with a slotted spoon and drain on paper towels. Leave about 1 tablespoon of bacon fat in the pan for sautéing onions.
  3. Sauté onions and garlic: Add chopped onion to the skillet with bacon fat. Cook over medium heat for 4-5 minutes until soft and translucent. Add minced garlic and cook for another 30 seconds until fragrant. Remove from heat.
  4. Make the cheese sauce: In a medium saucepan, melt butter over medium heat. Whisk in flour and cook for 1-2 minutes, stirring constantly to form a roux. Slowly whisk in heavy cream, stirring to prevent lumps. Cook for 3-4 minutes until sauce thickens. Remove from heat and stir in grated Gruyère cheese until melted and smooth. Season with salt, pepper, and a pinch of nutmeg. Add fresh thyme if desired.
  5. Layer the potatoes: Arrange a layer of thin potato slices in the baking dish, overlapping slightly. Sprinkle some of the sautéed onions, garlic, and half the bacon pieces over the potatoes. Pour a ladle of cheese sauce over this layer to coat evenly.
  6. Repeat layering: Add another layer of potatoes, the remaining onions, bacon, and cheese sauce. Finish with a final layer of potatoes topped with remaining cheese sauce and a sprinkle of Gruyère for a golden crust.
  7. Bake: Cover the dish tightly with foil and bake for 40 minutes. Then remove foil and bake uncovered for another 15-20 minutes until the top is bubbly and golden brown. A fork should slide easily into the potatoes.
  8. Rest before serving: Let the dish cool for 10 minutes to set, making it easier to slice and serve.

Notes

If the top browns too fast, cover loosely with foil halfway through the uncovered baking. If the sauce feels too thick before pouring, add a splash of cream to loosen it. Use a mandoline or very sharp knife to slice potatoes evenly for consistent cooking. Cook bacon separately to keep it crispy. Rest the dish before serving to firm up and enhance flavors. For gluten-free, substitute flour with cornstarch or gluten-free flour blends. For dairy-free, use plant-based cream and cheese alternatives but expect a different texture.

Nutrition

Keywords: scalloped potatoes, au gratin, Gruyere, bacon, creamy potatoes, comfort food, easy recipe

Find it online: https://tessierecipes.com/creamy-gruyere-and-bacon-scalloped-potatoes-au-gratin-recipe-easy-and-perfect/