Cheesy Au Gratin Potatoes

Cheesy au gratin potatoes are a classic side dish that transforms humble potatoes into rich comfort food with melted cheese layers roasted garlic and crispy bacon. I rely on this recipe when I want to make any family meal feel special or need the kind of dish people always ask the recipe for.

The first time I made these was to impress my in-laws at Thanksgiving and now I get requests for them at every single holiday and birthday get-together.

Ingredients

• Yukon gold potatoes: for their buttery flavor and creamy texture best when sliced evenly for consistent cooking
• Sharp cheddar cheese: for bold cheesy taste look for blocks to shred yourself for top melting quality
• Sharp white cheddar cheese: gives a distinct tang and melts smoothly
• Bacon: brings smoky crunch use thick-cut for extra flavor
• Roasted garlic: infuses the entire dish with sweetness and depth
• Unsalted butter: makes the sauce rich and allows control over salt content
• All-purpose flour: thickens the cheese sauce to the right consistency
• Whole milk: delivers creaminess without being overly heavy
• Chicken broth: adds savory undertones choose low sodium for better balance
• Sweet paprika: offers a gentle warmth and color opt for fresh spices for boldest flavor
• Fresh thyme and rosemary: elevate the dish with herbal notes snip from the garden if possible
• Salt: heightens all the flavors
• Parsley for garnish: brightens and freshens the finished dish

Step-by-Step Instructions

Prepare the Roasted Garlic:

Roast two bulbs of garlic by slicing the tops off enough to expose each clove drizzling with olive oil wrapping in foil and baking at four hundred degrees Fahrenheit for about thirty to thirty five minutes until softened and fragrant

Blanch the Potatoes:

While garlic is roasting peel and slice yukon gold potatoes into even thin rounds Bring a large pot of water to a rolling boil and add sliced potatoes Cook gently for eight minutes Drain and immediately plunge into a bowl of ice water to stop further cooking and set aside

Cook the Bacon:

Cut bacon strips into small pieces and fry in a large skillet over medium heat until crispy Transfer cooked bacon to a paper towel-lined plate and reserve pan with bacon fat for the next step

Make the Roux and Start the Cheese Sauce:

Add unsalted butter to the skillet with any bacon drippings Heat until fully melted on medium low then sprinkle in the flour and whisk consistently for one to two minutes until the mixture turns a pale gold This forms the roux base that keeps the cheese sauce creamy and smooth

Finish the Cheese Sauce:

Slowly whisk in whole milk and chicken broth stirring constantly to prevent lumps Continue cooking until the sauce gently bubbles and thickens Add roasted garlic salt black pepper paprika thyme and rosemary Use a potato masher if needed to fully incorporate the garlic for even flavor Stir in the shredded sharp cheddar and white cheddar a little at a time allowing each addition to melt fully before adding more

Layer Potatoes and Cheese Sauce:

Preheat oven to three hundred fifty degrees Fahrenheit Arrange blanched potato slices in a greased baking dish Pour the cheese sauce evenly over the top gently nudging potatoes to ensure all the slices are coated

Bake and Add Toppings:

Place baking dish in the oven uncovered and cook for thirty minutes Remove from oven sprinkle extra cheese and all the crispy bacon across the top Bake another ten to fifteen minutes until potatoes are perfectly tender and the surface is golden and bubbling For an extra charred finish switch on your broiler for one to two minutes

Rest and Serve:

Let the baked potatoes sit for about five minutes before serving This allows the sauce to settle and makes it easier to cut neatly Finish with a scatter of chopped parsley for color

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Roasted garlic always stands out in this dish I love squeezing it from the skins and watching the cloves melt straight into the sauce One Thanksgiving my nephew called them magic potatoes and now the name has stuck in our house

Storage Tips

Store leftovers in a sealed container in the refrigerator for up to three days The potatoes can be reheated gently in the oven or microwave Just add a splash of milk before reheating to keep things creamy

Ingredient Substitutions

If you need a vegetarian version simply skip the bacon and use an extra two tablespoons of butter in its place Swap out the cheese for any combo of melting cheeses you love or happen to have on hand Gruyere or fontina work beautifully

Serving Suggestions

These potatoes make a showstopping side with roasted meats grilled chicken or even as a holiday centerpiece Add a bright green salad or crisp veggies for contrast

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A Little History

Traditional au gratin potatoes have roots in French home cooking but this version is pure American comfort food The blend of cheddar roasted garlic and bacon guarantees you get a dish people will pile onto their plates

Recipe FAQs

→ How do I get the potatoes evenly cooked and tender?

Thinly slicing the Yukon gold potatoes and briefly boiling helps ensure even tenderness in the oven.

→ Can I skip the bacon for a vegetarian version?

Yes, simply omit the bacon and use extra butter when making the sauce for similar richness.

→ Is it necessary to roast the garlic?

Roasting the garlic adds a mellow, sweet flavor that enhances the creamy sauce without overpowering it.

→ Which cheeses work best for this dish?

Sharp cheddar and white cheddar offer a bold, tangy flavor and perfect melting texture for the sauce.

→ How do I get a crispy, golden topping?

Finish under the broiler after adding extra cheese and bacon for a bubbly, browned crust.

→ Can I prepare this dish ahead of time?

Yes, you can assemble the dish up to the final baking step, refrigerate, and then bake when ready to serve.