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Loaded Au Gratin Potatoes loaded with bacon and cheese

Loaded Au Gratin Potatoes

Loaded Au Gratin Potatoes full of cheese, sour cream, and bacon.
Course Side Dish
Cuisine American
Keyword au gratin potatoes, cheesy au gratin potatoes
Prep Time 15 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 30 minutes
Servings 8
Calories 436kcal
Author Kat Jeter & Melinda Caldwell


  • 4 large Russet potatoes peeled and sliced into 1/8 inch slices
  • 2 tablespoons Butter softened
  • 1 cup Heavy cream
  • 1 cup Sour cream
  • 2 tablespoons Flour
  • 1 clove Garlic finely minced
  • 1/2 teaspoon Salt
  • 1/2 teaspoon Pepper
  • 1 cup Cheddar cheese shredded
  • 9 slices Cooked bacon
  • 1 teaspoon Chives


  • Preheat the oven to 400°F.
  • Grease a 2-qt. casserole dish with butter.
  • Peel and use a mandolin to slice the potatoes into 1/8 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


Calories: 436kcal | Carbohydrates: 37g | Protein: 12g | Fat: 28g | Saturated Fat: 16g | Cholesterol: 87mg | Sodium: 456mg | Potassium: 891mg | Fiber: 2g | Sugar: 2g | Vitamin A: 845IU | Vitamin C: 11mg | Calcium: 177mg | Iron: 2mg