Cheesy Au Gratin Potatoes (Print Format)
Layers of creamy potatoes, cheddar, bacon, and roasted garlic baked for a golden, bubbly side.
# Ingredients:
→ Main ingredients
01 -
6 strips bacon, chopped
02 -
2 bulbs roasted garlic
03 -
2 tablespoons unsalted butter (add an additional 2 tablespoons if skipping the bacon)
04 -
1/4 cup all-purpose flour
05 -
2 cups whole milk
06 -
1/2 cup chicken broth
07 -
12 ounces sharp cheddar cheese, shredded
08 -
1/4 teaspoon sweet paprika
09 -
1 teaspoon thyme, chopped
10 -
1 teaspoon rosemary, chopped
11 -
6 ounces sharp white cheddar cheese, shredded
12 -
4-5 medium Yukon Gold potatoes, peeled and thinly sliced
13 -
1 teaspoon salt, or more to taste
14 -
Parsley for garnish
# Steps:
01 -
Preheat oven to 400°F (200°C). Slice tops off garlic bulbs to expose cloves. Drizzle with olive oil, wrap in foil, and bake for 30-35 minutes until soft and golden.
02 -
Slice potatoes thinly. Boil in a large pot of water for 8 minutes. Remove and blanch in ice-cold water.
03 -
In a large skillet, cook chopped bacon until crispy. Remove bacon and set aside.
04 -
In the same skillet with bacon fat, melt butter. Add flour and whisk to create a roux. Cook for 1-2 minutes until golden.
05 -
Gradually whisk in milk and chicken broth until the mixture thickens. Add roasted garlic, salt, black pepper, paprika, thyme, and rosemary. Stir to combine. Optionally, use a potato masher to fully incorporate garlic. Gradually stir in cheeses until sauce is creamy.
06 -
Place sliced potatoes in a baking dish. Pour cheese sauce over the potatoes, ensuring even coating. Bake uncovered at 350°F (175°C) for 30 minutes.
07 -
Remove dish from oven, sprinkle mozzarella cheese and cooked bacon over the top. Bake for an additional 10-15 minutes until golden and bubbly. Optionally broil for a charred finish. Garnish with parsley before serving.
08 -
Allow the dish to rest for a few minutes before serving.