This Loaded Au Gratin Potatoes recipe is a cheesy, creamy au gratin potatoes recipe filled with sour cream, cheddar cheese, and bacon. Everything you love in a loaded baked potato turned into a delicious potatoes au gratin recipe.
Loaded Au Gratin Potatoes
I don’t know if you have noticed by now but we love anything with cheese and bacon. Add those two ingredients to any recipe and you’ve got an instant comfort food. After I made my Duchess Potatoes last week I had a few potatoes leftover and I needed to make a side for dinner. Instead of making boring old baked potatoes I stepped it up a little and made this easy Loaded Au Gratin Potatoes recipe. OMG, these things were soooo good!
LOADED AU GRATIN POTATOES
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These potatoes are simple but delicious and they don’t require anything I didn’t already have in my refrigerator. You start by peeling potatoes and slicing them into 1/4 inch thick pieces. Then I whipped together some heavy cream, flour, sour cream, garlic, salt, and pepper. Then it’s all about the layers. You pour part of the liquid over them, and sprinkle each layer with bacon, and cheese.
What is the difference between Au gratin and Scalloped potatoes?
The big difference between the two dishes is the cheese. “Au gratin” by definition means covered with breadcrumbs or cheese and then baked until brown whereas scalloped potatoes are baked in a creamy sauce and topped with breadcrumbs. Both are delicious!
When your layers are made you pop it in the oven and bake it while you finish up the rest of dinner. What you end up with is a creamy, cheesy, Loaded Au Gratin Potato dish with lots of bacon. Is there anything not to like about that? This only takes about 15 minutes to put together and it was ready to eat by the time I finished cooking the chicken we were having for dinner that night. Everyone loved it and the little bit that was left over heated up well the next day. I’d take this cheesy, bacon-y goodness over a boring baked potato any day!
Want more potato recipes?
- 4 Russet potatoes , peeled and sliced
- 2 tbsp Butter , softened
- 1 cup Heavy cream
- 1 cup Sour cream
- 2 tbsp Flour
- 1 clove Garlic , finely minced
- 1/2 tsp Salt
- 1/2 tsp Pepper
- 1 cup Kraft Natural sharp cheddar cheese , shredded
- 9 slices Bacon , cooked
- 1 tsp Chives
Preheat the oven to 400°F.
Grease an 9-inch or 2-qt. casserole dish with butter.
Peel and slice the potatoes into ¼ inch slices.
In a large bowl whisk together the heavy cream, and flour.
Add Sour cream, garlic, salt, and pepper, mixing thoroughly.
Arrange ⅓ of the potatoes slices in the bottom of the casserole dish, overlapping the edges.
Pour 1/3 of the mixture over them, then sprinkle 1/3 of the bacon and ⅓ of the cheese on top.
Repeat this step to make a second layer.
For the final layer arrange potato slices and cover with last ⅓ of the liquid. Keep last ⅓ of cheese and bacon in reserve.
Cover dish with foil and bake for 40 minutes. Then uncover dish and continue baking for 20 minutes.
In the last 10 minutes add cheese and bacon to the top of the potatoes.
Let dish cool for 10 minutes before serving.
Garnish with chives