Ultimate Roasted Garlic, Bacon & Chive Au Gratin Potatoes: A Decadent Comfort Food Recipe
There are few culinary creations as inherently comforting and universally adored as a classic au gratin potato dish. Imagine: layers of tender, thinly sliced potatoes, enrobed in a rich, creamy sauce infused with the warm, sweet notes of roasted garlic, speckled with crispy bacon, fresh chives, and melted cheese, all baked to golden perfection. It’s a symphony of textures and flavors that truly defines heavenly comfort food.
These Roasted Garlic, Bacon & Chive Au Gratin Potatoes are designed to impress and satisfy, making them an ideal choice when you’re feeding a crowd or simply craving a deeply gratifying meal. I can unequivocally promise you this: they are a definite crowd-pleaser that will disappear remarkably quickly. The combination of cheesy goodness and savory bacon creates an irresistible allure that even the most discerning palates can’t resist. In fact, when I last made these, they didn’t last long at all!
Want to know a little secret? My furry companion, Squirrel, was primarily responsible for the rapid disappearance of this particular casserole. He somehow managed to devour nearly half of it on his own – a feat I still marvel at! Impressive, right? I must admit, I think I love him even more now that I know he possesses such formidable eating skills. Usually, I’m the one out-eating him, but this time, he proved himself to be little but fierce, indeed!
The Secret to Unforgettable Flavor: Roasted Garlic Infusion
But, seriously, personal anecdotes aside, these au gratin potatoes are truly delicious, and the roasted garlic is the star ingredient that elevates them to another level. Roasting garlic transforms its pungent, sharp flavor into a mellow, sweet, and caramelized delight. For this recipe, I took an entire head of garlic, roasted it until soft and tender, and then infused it directly into the heavy cream. This simple step ensures that every spoonful of the creamy sauce carries that incredible, deep garlic flavor without any harshness. And yes, about that heavy cream… there’s plenty of it! I won’t sugarcoat it; this recipe is far from a health food. But that’s perfectly okay because, at One Sweet Mess, we believe in living a little on the edge, indulging in rich flavors when appropriate. It’s all about balance, after all. Enjoy a light salad for lunch, and then treat yourself to an extra helping of these phenomenal Roasted Garlic, Bacon & Chive Au Gratin Potatoes for dinner. That’s what I call #Winning!
Choosing the Perfect Potato and the Magic of a Mandoline
For this recipe, I specifically chose thinly sliced Idaho® Yukon Gold potatoes. Yukon Golds are renowned for their naturally buttery flavor and creamy texture, which makes them absolutely perfect for au gratin dishes. They hold their shape well when cooked, yet become incredibly tender, absorbing all the delicious flavors of the cream and seasonings.
And can I just tell you how utterly dreamy it is to finally own a mandoline? It’s been an absolute game-changer! I’m still not quite sure why it took me so long to purchase one. If you’ve ever struggled to achieve consistently thin, even slices with a knife, you understand the frustration. A mandoline, with its sharp blade and adjustable thickness settings, makes quick work of slicing potatoes, ensuring that each layer cooks evenly and contributes to that perfect, melt-in-your-mouth texture. If you don’t have a mandoline, you can, of course, thinly slice your potatoes using a sharp knife, but just know that investing in one is a life-saver for dishes like this and countless others. Just the other day, I used it to cut perfect matchstick carrots for a salad. Matchstick. Carrots. Before owning my mandoline, I rarely found a compelling reason for matchstick carrots, but now that I don’t have to risk cutting off a finger every time I want them, I find myself putting them in everything! It truly opens up a world of culinary possibilities, making prep work faster and more precise. Okay, I digress, but seriously, consider getting one!
Assembling and Baking Your Golden Masterpiece
Once your potatoes are perfectly sliced, the rest of the process is wonderfully straightforward. All you have to do is layer everything meticulously in a prepared casserole dish. The key to a truly outstanding au gratin is careful layering: potatoes, cream mixture, a sprinkle of salt and pepper, fresh chives, sliced scallions, crispy bacon, and a generous dusting of Parmesan cheese. Repeat this process until your dish is full, ensuring each layer contributes to the symphony of flavors. Then, it’s off to the oven to bake until it’s bubbly, golden brown, and utterly irresistible. I will genuinely fight someone for that glorious top layer of crispy, golden-brown potatoes and melted cheese. A fight to the death, if necessary, because that crust is pure culinary gold!
Perfect for Any Occasion
Whether you’re celebrating Easter, Passover, or simply gathering your loved ones for a comforting weekend meal, these Roasted Garlic, Bacon & Chive Au Gratin Potatoes are guaranteed to bring smiles to every face at the table. They’re hearty enough to be a main dish, yet elegant enough to serve as a show-stopping side. Make these, and you’ll make your family incredibly happy, creating delicious memories around the dinner table.
Roasted Garlic, Bacon & Chive Au Gratin Potatoes
Layers of thinly sliced Idaho® Yukon Gold potatoes, richly infused roasted garlic cream, savory crispy bacon, fresh chives, and sharp Parmesan cheese are baked until bubbling, tender, and beautifully golden brown. This decadent and delicious casserole is a guaranteed crowd-pleaser for any gathering or comforting meal.
Yield: 6-8 servings
Total Time: 2 hours 15 minutes
Prep Time: 15 minutes
Cook Time: 2 hours
Ingredients:
- 6 large Idaho® Yukon Gold potatoes, very finely and evenly sliced (using a mandoline is highly recommended)
- 1 whole head garlic
- 1 teaspoon olive oil
- 1 pound thick-sliced bacon, cut into delightful 1-inch pieces
- 4 tablespoons unsalted butter, plus extra for generously greasing the casserole dish
- 2 and ¼ cups heavy cream (don’t skimp!)
- 4 fresh scallions, thinly sliced for a gentle oniony bite
- ¼ cup freshly chopped chives, adding a delicate herbal note
- ½ cup grated Parmesan cheese, plus more for the glorious top layer
- Kosher salt and freshly ground black pepper, to taste
Directions:
- Preheat your oven to 350 degrees F (175 degrees C). Generously butter a 9-inch-by-13-inch casserole dish, ensuring every corner is coated to prevent sticking and aid in browning.
- To prepare the roasted garlic, slice a thin layer off the top of the whole garlic head, just enough to expose the individual cloves inside. Place the garlic head in a small aluminum foil pouch. Drizzle with 1 teaspoon of olive oil and sprinkle lightly with salt and pepper. Close the pouch securely and place it on a baking sheet. Bake for 35-40 minutes, or until the garlic cloves are wonderfully soft, tender, and lightly caramelized. Allow the garlic to cool just enough to handle comfortably, then squeeze out the softened cloves into a small bowl; set aside.
- Heat a large sauté pan or skillet over medium heat. Add the cut bacon pieces to the pan and cook, stirring occasionally, until the bacon is perfectly crispy and golden brown. Using a slotted spoon, transfer the crispy bacon bits to a plate lined with paper towels to drain excess fat; set aside. Reserve a tablespoon or two of the rendered bacon fat if desired for extra flavor in the cream mixture (optional).
- In a saucepan, combine the 4 tablespoons of unsalted butter, the 2 and ¼ cups of heavy cream, and the roasted garlic cloves. Heat this mixture over medium-low heat, stirring gently, until the butter is fully melted. Whisk the mixture vigorously to thoroughly combine all the ingredients and break up the soft roasted garlic cloves, ensuring their flavor is fully infused into the cream. Season lightly with salt and pepper.
- Begin layering the casserole: Arrange a single, even layer of the thinly sliced potato slices in the bottom of the prepared casserole dish. Pour a thin, even layer of the roasted garlic-infused cream mixture over the potatoes. Sprinkle lightly with kosher salt and freshly ground black pepper. Top this with approximately 2 teaspoons of chopped chives, 2 tablespoons of sliced scallions, 3 tablespoons of the crispy bacon bits, and 2 tablespoons of grated Parmesan cheese. Repeat this layering process until all of the potatoes are used, ensuring you end with a top layer of potatoes. Pour any remaining cream mixture over the final potato layer, then generously sprinkle with the remaining chives, scallions, bacon, and Parmesan cheese, creating that desirable crispy crust.
- Bake the casserole uncovered at 350 degrees F (175 degrees C) for 1 hour and 15 minutes, or until the potatoes are completely cooked through, fork-tender, and the top is beautifully crispy and golden brown. If the top starts to brown too quickly, you can loosely tent it with aluminum foil. Let it rest for 5-10 minutes before serving immediately to allow the layers to set.
All images and text ©One Sweet Mess.
Disclosure: This recipe was lovingly developed for the wonderful folks at Idaho® Potato. All opinions expressed are entirely my own, reflecting my genuine adoration for this incredible dish and these quality ingredients. Thank you for supporting my recipes and site as I collaborate with brands I truly adore and believe in.