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Pass the Potatoes. Again.
These potatoes au gratin are so damn good. When they’re on the table, I already know I’m going back for seconds. They’re creamy, with bacon, fried shallots and sage throughout the tender potato layers. And I want plenty of that golden cheese top and those crispy toppings in every bite.
Table of Contents
Let’s Talk Layers
How to Make Potatoes au Gratin with Bacon
Slicing the Potatoes
Use a mandoline to slice the potatoes about 1/8 inch thick. I use level 2 on mine, but settings vary by model. Even slices matter here. A few thick ones can still be firm when the rest of the gratin is ready.
I use these gloves with my mandoline. Use the hand guard, too, and stop before the last piece gets too small to handle safely. Pat the slices thoroughly dry before assembling.
The Gratin Pan and Potato Arrangement
I use this 1¾-quart Le Creuset Modern Heritage Oval Gratin. Its shallow shape gives you plenty of surface for the cheese topping. If you use a different dish, the shape and depth can change the baking time.
Pour one-quarter of the cream mixture into the bottom. Lay the potato slices mostly flat in overlapping rows, sprinkling the chopped bacon, shallot, sage and chive mixture between the rows as you go. Continue building the layers evenly across the dish. Pour the remaining cream over the potatoes, then cover with foil. Both cheeses go on after the covered bake.
Check the center: Slide a small knife through the potatoes in the middle of the dish. It should pass through easily. If the top is golden but the potatoes still feel firm, cover with foil and continue baking until tender. Save the optional broil for the end, once the potatoes are cooked through.
Make-Ahead, Storage, and Reheating
Get ahead on the prep: Up to a day ahead, shred the cheeses, slice the shallots and chop the chives. Refrigerate them in separate covered containers. Measure out the dry seasonings, too. Leave the potatoes whole until you are ready to assemble, and fry the shallots and sage on serving day. Plan to assemble and bake the gratin that day.
Store leftovers: Transfer leftovers to shallow covered containers and refrigerate within 2 hours. Keep the refrigerator at 40°F (4°C) or below and eat the potatoes within 3–4 days. The toppings will soften after sitting in the cream sauce.
Reheat: Put the potatoes in an oven-safe dish, cover with foil and reheat at 350°F (175°C) until the center reaches 165°F (74°C). Remove the foil toward the end if you want to brown the top again. A small serving will heat faster than a full dish, so check the center rather than relying on a fixed time.
The Perfect Pairings
For Christmas dinner, start with a Blue Cheese Dirty Martini, extra olives included. Serve these potatoes alongside Chateaubriand, with its herb butter and red wine cream sauce. Add my go-to Arugula Fennel Salad on the side. For dessert, Salted Pecan Pie, with a brown butter crust and dulce de leche drizzled over the top.
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Frequently Asked Questions
Yukon Gold potatoes have thin skins, so peeling is optional. Scrub them well if you leave the skins on. Peel them if you prefer a smoother texture.
Both work. Choose a sharp white cheddar if you want a more pronounced cheddar flavor, or Gruyère for a nuttier flavor. Either way, use 8 ounces, plus the 4 ounces of Parmesan.
I recommend sticking with heavy cream for this recipe. Milk and half-and-half have less fat and more water, so they can change the consistency of the sauce. They won’t give you the same rich result.
Chicken base is a concentrated paste. I use Better Than Bouillon and add 1 teaspoon directly to the cream. You don’t need to dissolve it in water first.
Yes. This is a soft, creamy gratin, and some sauce around the potatoes is expected. Serve it with a spoon so you get the layers and the sauce together.
Equipment
- 1¾-quart enameled cast iron oval gratin dish
- Skillet
- small saucepan
- medium saucepan
- fine mesh strainer
- immersion blender
- mandoline, or sharp knife
- slotted spoon
- paper towels
- aluminum foil
Ingredients
- 4 slices thick-cut bacon, cut into very thin strips
- 3 tbsp water
- 2 shallots, thinly sliced
- Neutral oil, enough to cover the shallots
- 14-16 sage leaves, washed and thoroughly dried
- 1/4 cup chives, finely chopped, plus more for topping
- 2 cups heavy cream
- 1 tsp chicken base, such as Better Than Bouillon
- 1 small garlic clove, peeled
- 4 oz cream cheese, softened
- 1/2 tsp white pepper
- 1/2 tsp chipotle powder
- 1 tsp onion powder
- Salt, to taste
- 3 lb yukon gold potatoes, sliced 1/8 inch thick and patted thoroughly dry
- 8 oz white cheddar or gruyère cheese, shredded
- 4 oz parmesan cheese, finely grated
Instructions
- Preheat the oven to 350°F (175°C).
- Cook the Bacon: Add the thinly sliced bacon and 3 tbsp water to a preheated skillet over medium heat. Cook for about 10 minutes, stirring occasionally, until the water evaporates and the bacon is crisp. Transfer to a paper towel-lined plate.4 slices thick-cut bacon, 3 tbsp water
- Fry the Shallots: Place the sliced shallots in a small saucepan and add enough oil to cover. Heat over medium-high heat until the oil begins to bubble. Reduce the heat to medium-low and cook, stirring occasionally, until the shallots are lightly golden. Transfer to a paper towel-lined plate. Strain the oil into a heatproof container, then return it to the saucepan.2 shallots, Neutral oil
- Fry the Sage: Heat the strained oil over medium-high heat. Add the thoroughly dried sage leaves and fry for about 10 seconds, until dark green and translucent. Transfer to a paper towel-lined plate.14-16 sage leaves
- Prepare the Filling: Set aside half of the bacon, shallots and sage for topping. Roughly chop the remaining bacon, shallots and sage, then mix with 1/4 cup chopped chives.1/4 cup chives
- Make the Cream Mixture: Combine the heavy cream, chicken base, garlic, cream cheese, white pepper, chipotle powder and onion powder in a saucepan. Heat over medium-low heat, stirring, until the mixture reaches a gentle simmer. Turn off the heat. Blend briefly with an immersion blender until smooth, then strain. Taste and add salt as needed.2 cups heavy cream, 1 tsp chicken base, 1 small garlic clove, 4 oz cream cheese, 1/2 tsp white pepper, 1/2 tsp chipotle powder, 1 tsp onion powder, Salt
- Prepare the Potatoes: Using a mandoline, slice the potatoes about 1/8 inch thick. I use level 2 on mine, but settings vary by model. Pat the slices thoroughly dry.3 lb yukon gold potatoes
- Assemble: Pour one-quarter of the cream mixture into a baking dish. Arrange the potatoes in overlapping rows, sprinkling the bacon mixture between each row and distributing it evenly throughout the potatoes. Pour the remaining cream mixture over the potatoes and cover with foil.
- Bake: Bake for 50 minutes. Remove the foil and top with the cheddar or Gruyère and Parmesan. Return to the oven and increase the temperature to 415°F (213°C). Bake for 12–15 minutes, until the cheese is melted and the potatoes are tender.8 oz white cheddar or gruyère cheese, 4 oz parmesan cheese
- Broil If Desired: Broil on high for 2–3 minutes for a more golden top, watching closely.
- Finish: Top with additional chives and the reserved bacon, shallots and sage.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
