Easy Creamy Potatoes Au Gratin with Bacon
Easy Creamy Potatoes Au Gratin with Bacon are not only over-the-top delicious but they are also very simple to whip together. This is an excellent side dish when feeding a crowd and it is very friendly on the wallet. This side dish will steal the show on your dinner table.
Potato side dishes are always so delicious and comforting. What feels better than a giant hug from a warm and luscious potato side dish? Absolutely nothing. These potatoes are so silky and creamy without any mushiness. The texture of these potatoes comes out perfect every time with just the right bite from the potatoes and the crisp bacon. The melted cheddar and parmesan cheese send these flavors over the top.
Potatoes are perfection and even in their most pure form and simply just roasted with minimal seasoning, they are a hit every time. Roasted Baby Potatoes and Rainbow Carrots showcases the buttery and velvety flavor of potatoes, just as they come. The Earthy flavor and the pillowy texture are what give potatoes their popularity all over the world.
Potatoes are so versatile and can take on so many different shapes and sizes. They take on endless varieties of forms and flavors. There really are so many amazing and different ways to utilize potatoes. From playing a supporting role to breakfast or dinner as tasty side dishes like Skillet Breakfast Potatoes or Spicy Potato Wedges. To potatoes starring in a Sausage Pepper and Onion Sheet Pan Supper or taking the form of tots in a Shepherd’s Pie Casserole. There is no end to the amazing recipes that you can create with this versatile starchy root veggie.
In my opinion, I always look forward to side dishes the most. Side dishes are often times more impressive and special than the main dish that they are supposed to be accompanying. Wild Rice, Green Bean Casserole and Slow Cooker Creamed Corn are just some of my favorites.
Easy Creamy Potatoes Au Gratin with Bacon does come out surprisingly light. The creamy sauce layer in this recipe is made with whole milk instead of cream. It doesn’t have that heavy feeling and it’s so creamy and delicious that you will not want for anything different.
This potato side dish is one that comes together very quickly and assembles very easily. That makes this a perfect side option to just about any dinner. Potatoes are literally something that you can pair with any meat and you will have a great dinner plate. Potatoes Au Gratin with Bacon is perfection when I have it with Parmesan Crusted Pork Chops or Jalapeño Popper Smothered Chicken.
What is the difference between potatoes au gratin and scalloped potatoes?
The two sides are fairly similar in ingredients and the way that they are prepared. Both dishes have potatoes that are sliced and covered with a cream sauce. However, the main difference comes down to cheese. The au gratin has shredded or grated cheese between the layers of potato and cream sauce as well as cheese melted over the top. And scalloped potatoes are made without cheese.
Can you make these Easy Creamy Potatoes Au Gratin with Bacon ahead of time?
You sure can! These are always a favorite during the holidays. The secret to surviving the holidays is to prep as much food as you possibly can before the big show. These are always on my make-ahead list. They come together very easily and they reheat excellently. I prep and bake them exactly according to the recipe. Allow to cool for 15-20 minutes and cover tightly with aluminum foil. You may refrigerate this dish for up to three days before you need to reheat it. Bake at 350°F for about 45 minutes with the aluminum foil on or until heated through and proceed to serve as usual.
Substitutions and Add-ins
Cheddar and parmesan cheese: I love the combination of cheddar cheese and parmesan cheese in this dish. They are also probably the two cheeses that I cook with the most. I have yet to meet a cheese that I do not enjoy though. Any of the below shredded cheese options would be an excellent substitution.
-Mozzarella
-Muenster
-Swiss
-Gruyère
-Smoked Gouda
-Brie
-American
-Colby Jack
-Provolone
-Cheddar Jack
-Fontina
-Pecorino Romano
Bacon or sliced onion: I do love this Au Gratin recipe as is but I always write my recipes as a guideline to inspire people to get creative in their own kitchens. You can feel free to swap out the bacon and/or onion in this recipe for any of your favorites. Here are a few suggestions if you need a substitution or you’re just looking to add-in or top the dish with a little something extra.
-Jalapeño
-Parsley
-Green onion
-Chives
-Bread crumbs
-Mushroom
Instructions
Preheat oven to 350°F. Lay bacon on a pan sprayed baking pan and bake for 20 minutes. Chop when done and set aside. Once the bacon is out of the oven, increase the temperature to 400°F.
While the bacon is cooking, heat a small saucepan on medium heat. Simmer the whole milk, butter and smashed garlic for 5 minutes. Remove the garlic.
Peel and rinse the russet potatoes. Slice the potatoes very thin, about ⅛ inch thick. Also, slice the onion thinly.
Using a pan sprayed 13×9 baking pan, cover the bottom of the pan with a layer of half of the potato slices. Then, cover the potato slices with half of the sliced onions. Cover with half of the milk and butter mixture. Season with ¾ teaspoon salt, ¾ teaspoon garlic powder and ½ teaspoon black pepper.
Cover with 1 cup of shredded cheddar cheese. Cover with the remaining potato slices and repeat the other layers. Cover the final cheddar layer with grated parmesan cheese, dried parsley and the chopped bacon. Bake for 1 hour.
What are your favorite side dishes? Let me know in the comments below. As always, thank you so much for supporting Spice and Sugar Mama! You are appreciated!
Easy Creamy Potatoes Au Gratin with Bacon
Ingredients
- 8 Ounces bacon
- 1 Cup whole milk
- ½ Cup butter
- 3 Garlic cloves smashed
- 6 Large russet potatoes
- ½ Cup onion sliced
- ¾ + ¾ Teaspoon salt
- ¾ + ¾ Teaspoon garlic powder
- ½ + ½ Teaspoon black pepper
- 1 + 1 Cups shredded cheddar cheese
- ¼ Cup grated parmesan cheese
- 1 Teaspoon dried parsley
Instructions
- Preheat oven to 350°F. Lay bacon on a pan sprayed baking pan and bake for 20 minutes. Chop when done and set aside. Once the bacon is out of the oven, increase the temperature to 400°F.
- While the bacon is cooking, heat a small saucepan on medium heat. Simmer the whole milk, butter and smashed garlic for 5 minutes. Remove the garlic.
- Peel and rinse the russet potatoes. Slice the potatoes very thin, about ⅛ inch thick. Also, slice the onion thinly.
- Using a pan sprayed 13×9 baking pan, cover the bottom of the pan with a layer of half of the potato slices. Then, cover the potato slices with half of the sliced onions. Cover with half of the milk and butter mixture. Season with ¾ teaspoon salt, ¾ teaspoon garlic powder and ½ teaspoon black pepper.
- Cover with 1 cup of shredded cheddar cheese. Cover with the remaining potato slices and repeat the other layers. Cover the final cheddar layer with grated parmesan cheese, dried parsley and the chopped bacon. Bake for 1 hour.
