Description
This classic Au Gratin Potato recipe features thinly sliced russet potatoes baked in a rich, spiced cream infused with garlic, herbs, and bay leaves. Layers of creamy Gruyere cheese and crispy thick-cut bacon add savory depth, making it a perfect comforting side dish for any meal. Finished with a golden broiled top and garnished with fresh parsley, this dish balances creamy, cheesy, and smoky flavors beautifully.
Ingredients
Scale
Potatoes and Toppings
- 2 pounds russet potatoes (about 4 medium potatoes), peeled and sliced 1/8-inch thick
- 6-8 slices thick cut bacon, cooked and chopped
- 2 1/2 cups shredded Gruyere cheese (about 8 ounces)
- Fresh parsley for garnish (optional)
Spiced Cream
- 3 cups heavy cream
- 1 large yellow onion, thinly sliced
- 3 bay leaves
- 2 garlic cloves, minced
- 1 tablespoon fresh parsley, minced (or 2 tsp dried)
- 1 tablespoon chopped fresh chives (or 1 tsp dried)
- 1 1/2 teaspoons fresh thyme (or 1/2 tsp dried)
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon cayenne pepper
Instructions
- Preheat Oven: Preheat your oven to 400 degrees Fahrenheit to prepare for baking the casserole.
- Prepare Spiced Cream: Combine the heavy cream, thinly sliced onion, bay leaves, minced garlic, fresh parsley, chives, thyme, salt, pepper, nutmeg, and cayenne pepper in a saucepan. Bring the mixture to a gentle simmer and let it simmer for 5 to 10 minutes to let the flavors infuse.
- Prepare Potatoes and Casserole Dish: While the cream simmers, grease a 9×13 inch casserole dish and peel and slice the potatoes into thin 1/8-inch slices. Transfer the sliced potatoes into a large bowl.
- Coat Potatoes with Cream: Spoon enough of the hot spiced cream to cover the bottom of the casserole dish. Pour the remaining cream over the potatoes in the bowl and gently toss to coat all slices evenly.
- Layer Ingredients: Using a slotted spoon to drain excess cream, layer one-third of the potato and onion slices in the bottom of the casserole dish. Sprinkle 1 cup of shredded Gruyere cheese and half of the cooked chopped bacon over the potatoes. Then drizzle one-third of the remaining cream over the top. Repeat the layering process once more with the next third of potatoes, cheese, bacon, and cream.
- Final Layer and Season: Add the remaining potato and onion slices as the top layer. Pour the remaining cream over the potatoes and season with freshly cracked salt to taste.
- Bake Covered: Cover the casserole dish tightly with aluminum foil and bake in the preheated oven for 1 hour to allow potatoes to soften and flavors to meld.
- Bake Uncovered: Remove the foil, sprinkle the remaining Gruyere cheese on top, and bake uncovered for an additional 10 minutes until the cheese melts and begins to brown. Test potato tenderness with a fork in the center and continue baking as needed if potatoes are not yet tender.
- Broil to Finish: Once tender, broil the casserole briefly until the top is golden brown and bubbly. Watch closely to avoid burning.
- Rest and Serve: Let the casserole rest for 10 minutes to allow excess liquid and fat to settle back into the potatoes. Dab off any excess grease with a paper towel if necessary. Garnish with fresh parsley before serving.
Notes
- Slice potatoes evenly to ensure they cook thoroughly within the bake time.
- Adjust cayenne pepper amount according to spice preference.
- If you prefer a lighter version, substitute half-and-half for heavy cream, but the dish will be less rich.
- Using a slotted spoon helps prevent the casserole from becoming too soupy by removing excess liquid from the potatoes before layering.
- Bacon can be substituted with pancetta or omitted for a vegetarian dish (omit bacon and increase cheese or herbs).
- Allow the dish to rest before serving to improve texture and flavor melding.
- This recipe works well with Gruyere, but Swiss or sharp cheddar can also be used.
