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Bacon and Cheddar Potato Bake: My Most Requested Recipe
The kitchen magic happens when layers of buttery Yukon Gold potatoes meet a velvety garlic cream sauce topped with melted cheddar and crispy bacon. This is my go to dish when I need something special that never fails to bring smiles around the dinner table. Over the years it's become the dish my friends and family specifically request for gatherings.
Why This Recipe Works Every Time
My secret to these potatoes is letting all those gorgeous flavors work together. The garlic cream sauce seeps into every layer while sharp cheddar and smoky bacon create this incredible golden crust on top. I love making this for everything from holiday feasts to casual Sunday dinners when we need some extra comfort on our plates.
Your Shopping List
- Potatoes: 3 pounds Yukon Gold, sliced 1/8-inch thick
- Yellow Onion: 1 large, thinly sliced
- Bacon: 1 pound thick-cut, diced and cooked crispy
- Cheeses: 3 cups sharp cheddar, 1 cup Gruyère, grated
- Butter: 1/2 cup unsalted
- Garlic: 6 cloves, minced
- Flour: 1/2 cup all-purpose
- Liquids: 3 cups warm whole milk, 2 cups warm heavy cream, 2 cups chicken broth
- Seasonings: 2 tsp fresh thyme, 1 tbsp Dijon mustard, 1 tsp white pepper, 1.5 tsp kosher salt
- Garnish: Fresh chives, crispy bacon bits, extra grated cheese
Kitchen Time
- Prepare the Potatoes
- Slice potatoes uniformly using a mandoline. Soak in cold water for 30 minutes to remove starch. Dry thoroughly.
- Cook the Bacon
- Dice bacon and cook in a skillet until crispy. Remove with a slotted spoon and reserve 2 tablespoons of fat.
- Make the Sauce
- Melt butter in a saucepan over medium heat. Add garlic and cook for 1 minute. Whisk in flour, cooking for 2 minutes. Gradually add warm milk, cream, and broth, whisking constantly. Add thyme, mustard, salt, and pepper. Simmer until thickened, about 5 minutes.
- Layer the Dish
- Grease a 9x13 baking dish. Layer in this order: 1/3 potatoes, 1/3 sauce, 1/3 cheese, 1/3 bacon. Repeat twice. Cover with foil.
- Bake the Dish
- Bake at 400°F covered for 30 minutes. Uncover and bake for 25-30 minutes more until golden and bubbly. Let rest for 15 minutes before serving.
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Plan Ahead
Life gets busy so I often prep this dish early. You can assemble everything up to the baking step cover it with foil and pop it in the fridge for up to 24 hours. Just remember to let it sit at room temperature for 30 minutes before baking and add about 10 to 15 minutes to the cooking time. If you're really thinking ahead you can freeze the whole thing for up to 3 months. Just thaw it overnight in the fridge before baking.
On Your Plate
I love serving this piping hot with a sprinkle of fresh chives and extra bacon bits on top. It's amazing alongside a juicy roast chicken or grilled steak but honestly it can steal the show all on its own. The key is letting it rest for about 15 minutes after baking so the sauce gets perfectly thick and creamy.
Quick Fixes
- Thick Sauce: Thin with warm milk or cream.
- Runny Sauce: Continue baking uncovered until it thickens.
- Prevent Curdling: Temper dairy and avoid boiling.
- Quick Browning: Cover with foil loosely to prevent burning.
- Crispy Top: Broil for 2-3 minutes at the end, watching closely.
Switch Things Up
Sometimes I swap in smoked gouda or mozzarella when I want to change the flavors. Adding sautéed mushrooms or diced ham takes it in a whole new direction. For my vegetarian friends I skip the bacon and use veggie broth instead of chicken broth it's still absolutely delicious.
Comfort Food at its Finest
There's something magical about pulling this bubbling dish of creamy potatoes from the oven. The way the garlic cream sauce mingles with melted cheese and that crispy bacon topping creates pure comfort in every bite. Whether I'm serving it at a holiday gathering or bringing it to a potluck it always disappears fast.
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Frequently Asked Questions
- → Can I make this ahead of time?
- You can assemble this dish a day ahead and keep it covered in the fridge. Let it sit at room temperature for 30 minutes before baking. You might need extra baking time if cooking from cold.
- → What's the best way to slice the potatoes?
- A mandoline slicer works best for even, thin slices. If using a knife, try to keep slices consistent at about 1/8 inch thick. Even slices ensure the potatoes cook uniformly.
- → Can I freeze this dish?
- While you can freeze these potatoes, the cream sauce might separate when thawed. It's best enjoyed fresh or stored in the fridge for up to 3 days.
- → What potatoes work best?
- Russet or Yukon Gold potatoes work great. Russets have a fluffy texture, while Yukon Golds hold their shape better and have a buttery taste.
- → Why did my sauce curdle?
- To prevent curdling, make sure to simmer gently and not boil the cream sauce. Also, using full-fat cream and warming it slightly before adding helps prevent curdling.