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Oven Baked Bacon and Potato Au Gratin

If you’re looking for a comforting side dish that combines tender potatoes, crispy bacon, and a rich, creamy cheese sauce, this Oven Baked Bacon and Potato Au Gratin is sure to become a family favorite. Thinly sliced potatoes are layered with smoky bacon, melted cheese, and a velvety cream sauce before being baked until golden, bubbly, and irresistibly delicious.
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Prep Time 25 minutes
Ingredients Method

Ingredients
  

  • 2½ pounds potatoes: Yukon Gold potatoes are ideal because they become tender and creamy while holding their shape. Russet potatoes also work well and create a softer texture.
  • 8 ounces bacon: Choose regular or thick-cut bacon for a smoky, savory flavor.
  • 2 cups shredded cheddar cheese: Sharp cheddar provides a rich, tangy flavor. Grate the cheese yourself for the smoothest melting.
  • 1 cup shredded mozzarella cheese: Mozzarella adds a stretchy, creamy texture. You can replace it with additional cheddar if preferred.
  • 1 cup heavy cream: Heavy cream makes the sauce rich and velvety.
  • 1 cup whole milk: Milk lightens the sauce while keeping it creamy.
  • 2 tablespoons butter: Butter adds richness and helps create a flavorful sauce.
  • 2 cloves garlic, minced: Fresh garlic adds depth without overpowering the other ingredients.
  • 1 small onion, finely chopped: Onion contributes sweetness and savory flavor.
  • 1 teaspoon salt, or to taste: Adjust according to the saltiness of your bacon and cheese.
  • ½ teaspoon black pepper: Adds gentle warmth.
  • ½ teaspoon paprika: Optional, but it provides a subtle smoky flavor and attractive color.
  • 1 tablespoon chopped fresh parsley: Optional, for garnish.

Method
 

  1. Follow these simple steps to prepare a bubbling, cheesy casserole with tender potatoes and smoky bacon.
  2. Preheat the Oven: Preheat your oven to 375°F (190°C) . Lightly grease a 9-by-13-inch baking dish with butter. This helps prevent sticking and makes serving easier.
  3. Cook the Bacon: Place the bacon in a large skillet over medium heat. Cook until it becomes crisp and golden, turning as needed. Transfer the bacon to a paper towel-lined plate to drain excess grease. Once it has cooled slightly, crumble or chop it into small pieces. Carefully discard most of the excess bacon fat from the skillet, leaving approximately one teaspoon if you want extra flavor for cooking the onion.
  4. Prepare the Potatoes: Wash and peel the potatoes if desired. Slice them into thin, even rounds, approximately ⅛ inch thick. A mandoline slicer makes this step easier, but a sharp knife works well too. Try to keep the slices uniform so that they cook at the same rate. Place the sliced potatoes in a bowl while you prepare the sauce. If you need to slice them ahead of time, keep them submerged in cold water to prevent browning, then drain and dry them thoroughly before assembling the casserole.
  5. Prepare the Creamy Sauce: Melt the butter in a saucepan over medium heat. Add the chopped onion and cook for approximately 4–5 minutes, stirring occasionally, until softened. Add the minced garlic and cook for another 30 seconds, taking care not to burn it. Pour in the heavy cream and milk. Add the salt, black pepper, and paprika. Warm the mixture gently for 2–3 minutes, stirring occasionally. Do not let it boil vigorously. Remove the saucepan from the heat. Stir in approximately half of the cheddar cheese and half of the mozzarella until the cheese is incorporated into the warm sauce. The sauce should be creamy and pourable rather than extremely thick.
  6. Layer the Potatoes, Bacon, and Cheese: Arrange approximately one-third of the potato slices in an even layer in the prepared baking dish. Sprinkle some of the crumbled bacon over the potatoes, followed by a little of the remaining cheese. Repeat the layers until all the potatoes, bacon, and most of the cheese have been used. Pour the warm cream sauce evenly over the entire casserole. Gently press the potatoes down with a spatula so that the sauce reaches the lower layers. Finish by sprinkling the remaining cheddar and mozzarella over the top.
  7. Bake Until Tender: Cover the baking dish tightly with aluminum foil and bake for approximately 45 minutes . Remove the foil and continue baking for another 20–30 minutes , or until the potatoes are tender and the cheese topping is golden and bubbling. Cooking time will depend on the thickness of the potato slices and the depth of your baking dish. To check for doneness, insert a thin knife into the center. It should slide through the potatoes easily without encountering firm or crunchy pieces. If the cheese begins to brown too quickly before the potatoes are tender, loosely cover the dish again and continue baking.
  8. Rest and Garnish: Remove the casserole from the oven and allow it to rest for 10–15 minutes before serving. This resting period allows the sauce to settle and thicken slightly, making it easier to serve neat portions. Sprinkle with freshly chopped parsley if desired, then serve while warm and creamy.