Name: Cheesy Caramelized Onion and Bacon Potato Gratin
Prep time: 30 min
Cook time: 1 h 10 min
Total time: 1 h 40 min
Cuisine: American
Ingredients: 6 slices bacon, chopped; 3 large onions, thinly sliced; 3 tablespoons unsalted butter; 1 tablespoon olive oil; 1 teaspoon salt, divided; 1/2 teaspoon black pepper, divided; 1/2 teaspoon dried thyme; 3 pounds Yukon Gold potatoes, peeled and thinly sliced (about 1/8 inch thick); 2 cups shredded Gruyère cheese; 1 cup shredded sharp cheddar cheese; 1 1/2 cups heavy cream; 1/2 cup whole milk; 2 cloves garlic, minced; 1/4 cup grated Parmesan cheese

Description

A decadent and cheesy potato gratin layered with sweet caramelized onions and crispy bacon, perfect for a hearty side dish or comfort food main.

Ingredients

Scale

6 slices bacon, chopped
3 large onions, thinly sliced
3 tablespoons unsalted butter
1 tablespoon olive oil
1 teaspoon salt, divided
1/2 teaspoon black pepper, divided
1/2 teaspoon dried thyme
3 pounds Yukon Gold potatoes, peeled and thinly sliced (about 1/8 inch thick)
2 cups shredded Gruyère cheese
1 cup shredded sharp cheddar cheese
1 1/2 cups heavy cream
1/2 cup whole milk
2 cloves garlic, minced
1/4 cup grated Parmesan cheese

Instructions

1. Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish.
2. In a large skillet over medium heat, cook bacon until crispy. Remove with a slotted spoon and drain on paper towels. Reserve 2 tablespoons bacon fat in the skillet.
3. Add butter and olive oil to the skillet with the bacon fat. Add onions, 1/2 teaspoon salt, 1/4 teaspoon pepper, and thyme. Cook, stirring occasionally, for 25-30 minutes until deeply caramelized and golden brown. Remove from heat.
4. In a medium saucepan, combine heavy cream, milk, minced garlic, remaining 1/2 teaspoon salt, and remaining 1/4 teaspoon pepper. Heat over medium until simmering, then remove from heat.
5. Layer one-third of the sliced potatoes in the prepared baking dish. Top with half the caramelized onions, half the bacon, and one-third of the Gruyère and cheddar cheese. Repeat layers: another third of potatoes, remaining onions, remaining bacon, another third of cheese. Top with remaining potatoes.
6. Pour the warm cream mixture evenly over the potatoes. Sprinkle with remaining cheese and Parmesan.
7. Cover with foil and bake for 45 minutes. Remove foil and bake an additional 20-25 minutes until potatoes are tender and top is golden and bubbly.
8. Let rest for 10 minutes before serving. Garnish with fresh thyme if desired.

Notes

To make ahead, assemble the gratin (without the final cheese topping) and refrigerate up to 24 hours. Add cheese topping just before baking, and increase baking time by 10-15 minutes. For a vegetarian version, omit bacon and use 2 tablespoons butter instead of bacon fat.

Nutrition

Calories: 520 kcal
Sugar: 6 g
Fat: 37 g
Carbohydrates: 32 g
Protein: 18 g