These indulgent and flavorful potatoes au gratin, cheddar cheese, and crispy bacon
👩🍳 Step-by-Step Instructions
Step 1: Crisp the Bacon & Prep 🥓🔥
- Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish generously with butter.
- In a skillet over medium heat, fry the chopped bacon until it is perfectly crispy. Use a slotted spoon to transfer the bacon to a paper towel-lined plate, leaving the delicious renderings behind. Set aside.
Step 2: Infuse the Fluffy Cream Sauce 🥛🌿
- In a medium saucepan over medium-low heat, melt the 2 tbsp of butter. Add the minced garlic and cook for about 1 minute until fragrant (don’t let it brown!).
- Pour in the 2 cups of heavy cream and ½ cup of whole milk.
- Stir in the fresh thyme, ground nutmeg, 1 tsp of salt, and ½ tsp of black pepper.
- Bring the mixture to a very gentle simmer for 2 to 3 minutes, then remove from heat. This infuses the cream with incredible savory flavor!
Step 3: Layer It Like a Pro 🏗️🧀
- Arrange one-third of your thinly sliced potatoes in an overlapping layer at the bottom of the prepared baking dish.
- Season the layer lightly with an extra pinch of salt and pepper.
- Sprinkle one-third of the shredded cheddar cheese and one-third of the crispy bacon bits evenly over the potatoes.
- Pour one-third of the warm, infused cream sauce over the top.
- Repeat this layering process two more times (Potatoes $\rightarrow$ Cheese/Bacon $\rightarrow$ Cream) until all your ingredients are beautifully stacked. Top it off with the final remaining cheddar and the Gruyère/Parmesan cheese!
Step 4: Bake Until Bubbly & Golden ⏰✨
- Cover the baking dish tightly with aluminum foil. Spraying the underside of the foil with non-stick spray prevents the gorgeous cheese layer from sticking to it!
- Bake covered at 375°F for 40 minutes.
- Carefully remove the foil and bake uncovered for another 20 minutes, or until the potatoes are completely fork-tender, the sauce is bubbling at the edges, and the top is a stunning, deeply golden brown.
