Name: Super Cheesy Bacon and Onion Potato Gratin
Yield: 16
Ingredients: softened butter (for the baking dish); 3 lbs russet potatoes (peeled and very thinly sliced); 2 large yellow onions (thinly sliced); 3 garlic cloves (minced); 3 Tbsp butter; 8 oz bacon (cooked and crumbled); 1-1/2 cups smoked Gouda cheese (shredded); 1 cup cheddar cheese (shredded); 1 cup heavy cream; 1 cup milk; 2 Tbsp all purpose flour; 1 tsp salt; 1/2 tsp freshly ground black pepper; 1 tsp Worcestershire sauce

Super Cheesy Bacon and Onion Potato Gratin

Planning a family feast? Consider this ramped-up take on your traditional potatoes gratin for your next gathering.

Course

Side Dish

Servings

Ingredients

softened butter for the baking dish
3 lbs russet potatoes peeled and very thinly sliced
2 large yellow onions thinly sliced
3 garlic cloves minced
3 Tbsp butter
8 oz bacon cooked and crumbled
1-1/2 cups smoked Gouda cheese shredded
1 cup cheddar cheese shredded
1 cup heavy cream
1 cup milk
2 Tbsp all purpose flour
1 tsp salt
1/2 tsp freshly ground black pepper
1 tsp Worcestershire sauce

Course

Side Dish

Servings

Ingredients

softened butter for the baking dish
3 lbs russet potatoes peeled and very thinly sliced
2 large yellow onions thinly sliced
3 garlic cloves minced
3 Tbsp butter
8 oz bacon cooked and crumbled
1-1/2 cups smoked Gouda cheese shredded
1 cup cheddar cheese shredded
1 cup heavy cream
1 cup milk
2 Tbsp all purpose flour
1 tsp salt
1/2 tsp freshly ground black pepper
1 tsp Worcestershire sauce

Instructions

Preheat the oven to 350 degrees.
Butter a 9-x13‑inch baking dish with softened butter.
Cover the bottom of the baking dish with one-third of the potatoes.
Top with one-third of the onions and the garlic.
Dot with 1 tablespoon of the butter and sprinkle with one-third of the crumbled bacon.
Top with one-third each of the Gouda and cheddar cheeses.
Repeat with the remaining ingredients in two more layers; end with a layer of cheese on top.
Whisk the cream, milk, and flour in a small bowl. Add salt and pepper and stir in the Worcestershire sauce.
Pour the cream mixture over the potatoes.
Cover the dish with aluminum foil and bake for 1 hour 10 minutes.
Remove the foil and return the dish to the oven. Continue to bake for another 20–25 minutes or until the potatoes are tender when pierced with a fork and the top is browned and bubbling.
Let stand for 10 minutes before serving.

Recipe Notes

Notes: Image and recipe courtesy of US Dairy–Dairy Checkoff at www.usdairy.com and “The Dairy Good Cookbook: Everyday Comfort Food from America’s Dairy Farm Families” edited by Lisa Kingsley, Andrews McMeel Publishing. This recipe comes from dairy farmer Carrie Mess who works with her husband and his parents on their 100-cow dairy farm in Wisconsin. She loves to make this crowd-pleaser for family gatherings, and sometimes swaps out the bacon for other favorites like chicken, ham, or mushrooms. If you love this recipe, you can find more like it in “The Dairy Good Cookbook: Everyday Comfort Foods from America’s Dairy Farm Families.”

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