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This homemade Loaded Potatoes Au Gratin blends velvety layers, crunchy bacon bits, and stretchy melted cheese for an unbeatable comfort meal. The thinly cut potatoes swim in a tasty garlic-infused sauce, finished with tangy cheddar and savory bacon—turning a simple dish into something you'll crave that potato fans can't get enough of.
What Makes These Scalloped Potatoes Special
You'll fall for these potatoes if you love deep, satisfying flavors. The smooth sauce mixed with bacon's smokiness and the bite of sharp cheddar creates something that feels like a warm hug. Baked until bubbly with a golden top, you can serve this versatile dish alongside holiday meals or make it the main event on a chilly evening.
What You'll Need for Amazing Scalloped Potatoes
- Potato Ingredients:
- 3 pounds Yukon Gold potatoes, cut into 1/8-inch slices
- 1 large yellow onion, sliced paper-thin
- 1 pound thick-cut bacon, chopped and fried until crunchy
- 3 cups sharp cheddar cheese, freshly shredded
- 1 cup Gruyere cheese, shredded
- Sauce Components:
- 1/2 cup unsalted butter
- 6 garlic cloves, finely chopped
- 1/2 cup all-purpose flour
- 3 cups whole milk, heated
- 2 cups heavy cream, heated
- 2 cups chicken broth
- 2 teaspoons fresh thyme leaves
- 1 tablespoon Dijon mustard
- 1 teaspoon white pepper
- 1 1/2 teaspoons kosher salt
- Finishing Touches:
- 1/4 cup fresh chives, snipped small
- Extra crunchy bacon pieces
- More shredded cheese to sprinkle on top
- Tools You'll Need:
- 9x13 baking dish
- Mandoline or sharp knife
- Large saucepan
- Whisk
- Aluminum foil
How to Make It
- Get Your Potatoes Ready
- Cut potatoes evenly with a mandoline. Soak them in cold water for 30 minutes to wash away starch. Pat completely dry with kitchen towels.
- Fry Your Bacon
- Chop bacon and fry until crunchy in a big skillet. Take it out with a slotted spoon and save 2 tablespoons of the fat.
- Create Your Sauce
- Melt butter in a big pot over medium heat. Toss in garlic, cook for 1 minute. Stir in flour with a whisk, cook for 2 minutes. Slowly pour in warm milk, cream, and broth while whisking nonstop. Add thyme, mustard, salt, and pepper. Let it bubble till it gets thick, about 5 minutes.
- Build Your Casserole
- Grease a 9x13 baking pan. Start layering: 1/3 potatoes, 1/3 sauce, 1/3 cheese, 1/3 bacon. Do this two more times. Cover with foil.
- Cook It Through
- Bake at 400°F with foil on for 30 minutes. Take foil off, bake another 25-30 minutes till it's golden and bubbling. Let it sit for 15 minutes before digging in.
Do-Ahead Options
You can get everything ready up to the baking step a day before. Wrap it tight with foil and stick it in the fridge. When you're ready to cook, let it sit out for 30 minutes, then bake as normal but add 10-15 minutes to the covered cooking time. If you want to save it longer, put it together completely, wrap it super well in foil and plastic, and freeze it for up to 3 months. Just thaw it in the fridge overnight before cooking.
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Ways to Enjoy It
Dish it up hot with fresh chives and extra bacon bits on top. It goes great with roast meat, grilled chicken, or just eat it alone with a fresh green salad. For big gatherings, make twice as much in two separate dishes. Let it cool down 15-20 minutes before eating so the sauce can set up and the flavors can mix better.
Fixing Common Problems
Got sauce that's too thick? Add a splash of warm milk or cream. Too runny? Keep baking it uncovered until it looks right. Stop curdling by warming up dairy stuff first and don't let it boil. If the top gets too brown too fast, loosely cover with foil. Want an extra crunchy top? Broil for 2-3 minutes at the end, but watch it closely so it doesn't burn.
Frequently Asked Questions
- → Why cut potatoes so thin?
- Thin slices, about ⅛ inch thick, cook evenly and give the right texture. Chunkier ones may end up uneven.
- → Can I prep it early?
- Sure! Assemble it a day before, stash it in the fridge, then let it sit out before baking evenly.
- → Why use foil while cooking?
- Foil keeps the dish moist and stops it from browning too soon. Take it off halfway to crisp up the top.
- → Best potato choice?
- Both Russets and Yukons shine. Russets add thickness, while Yukons hold shape and taste buttery.
- → Can I swap out the cheese?
- Totally! Sharp cheddar is classic, but melty ones like Gruyère or Monterey Jack make tasty twists.