Creamy Bacon and Roasted Garlic Potatoes

Name: Creamy Bacon and Roasted Garlic Potatoes
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 6 servings
Cuisine: American
Ingredients: 2 lbs Yukon Gold potatoes, thinly sliced; 8 oz bacon, chopped; 4 tbsp unsalted butter; 1/4 cup all-purpose flour; 2 cups milk; 1 head garlic, roasted; 8 oz sharp cheddar cheese, shredded; 4 oz white cheddar cheese, shredded; 1 tsp dried rosemary; 1 tsp dried thyme; salt, to taste; black pepper, to taste; 1 tbsp fresh parsley, chopped for garnish

This creamy bacon and roasted garlic potato gratin features thinly sliced Yukon Gold potatoes baked in a rich cheese sauce with crispy bacon and roasted garlic. The combination of sharp and white cheddar creates a deeply savory, decadent side dish that works for weeknight dinners or holiday tables.

🌍American 🏷️Scalloped potatoes 🏷️Potato gratin 🏷️Bacon 🏷️Cheddar cheese Roasted garlic

🏷️

🏷️Creamy

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TikTok

Total

1h 5m

Servings

6

Difficulty

Medium

Est. Cost

$25–$41

Recipe Source

View original recipe

From TikTok

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TikTok

Ingredients

2 lbs Yukon Gold potatoes, thinly sliced
8 oz bacon, chopped
4 tbsp unsalted butter
1/4 cup all-purpose flour
2 cups milk
1 head garlic, roasted
8 oz sharp cheddar cheese, shredded
4 oz white cheddar cheese, shredded
1 tsp dried rosemary
1 tsp dried thyme
salt, to taste
black pepper, to taste
1 tbsp fresh parsley, chopped for garnishoptional

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Instructions

1
Thinly slice the Yukon Gold potatoes.
2
In a large pan or Dutch oven over medium heat, cook the chopped bacon until crispy. Use a slotted spoon to remove the bacon, setting it aside but leaving the rendered fat in the pan.
3
Add the butter to the bacon fat and allow it to melt.
4
Whisk in the flour to create a roux and cook for about 1 minute, stirring constantly.
5
Slowly pour in the milk while whisking continuously to create a smooth sauce.
6
Squeeze the cloves from the head of roasted garlic into the sauce and whisk until incorporated.
7
Reduce heat to low and gradually add about three-quarters of the shredded sharp cheddar cheese, whisking until the cheese is fully melted and the sauce is smooth.
8
Stir in the dried rosemary, dried thyme, salt, and pepper.
9
Arrange the sliced potatoes vertically in an oval baking dish.
10
Pour the creamy cheese sauce evenly over the potatoes, making sure it gets in between the slices.
11
Top the potatoes with the remaining sharp cheddar, the shredded white cheddar, and the reserved crispy bacon bits.
12
Cover the baking dish tightly with aluminum foil.
13
Bake in a preheated oven for 45 minutes, or until the potatoes are fork-tender. For a golden-brown top, remove the foil for the last 10-15 minutes of baking.
14
Garnish with fresh parsley before serving.

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Tips & Notes

Pro tips

Slice potatoes uniformly thin (1/8 inch) with a mandoline or sharp knife so they cook evenly and layer neatly.
Cook bacon until crispy, then crumble it; reserve 1–2 tablespoons of bacon fat to add depth to the cream sauce.
Make a smooth roux with butter and flour before adding milk to prevent lumps in the sauce.
Let the gratin rest 5–10 minutes after baking before serving; this allows the cream sauce to set slightly and makes plating easier.

Substitutions

Yukon Gold potatoes → russet potatoes (note: russets are starchier; reduce milk slightly to avoid a watery gratin)
Sharp cheddar + white cheddar → 1 lb Gruyère alone (note: skip one cheese type for simplicity, Gruyère is pricier but creates excellent texture)
Dried rosemary and thyme → 2 tbsp fresh herbs (note: add fresh herbs only in the last 5 minutes of baking to preserve flavor)

Storage & make-ahead

Store covered in the refrigerator up to 3 days. Reheat covered at 325°F for 15–20 minutes until warmed through, or microwave individual portions.

Equipment

9×13-inch baking dish · mandoline slicer or sharp knife · medium saucepan for roux and cream sauce

Common Questions

Can I make this potato gratin ahead of time?

Yes. Assemble the dish completely, cover with foil, and refrigerate up to 24 hours. Add 10–15 minutes to the bake time if starting from cold.

How do I know when the potatoes are fully cooked?

The potatoes should be fork-tender and the top should be golden brown. The cream sauce will thicken as it bakes and may bubble slightly at the edges.

Can I substitute the sharp cheddar cheese?

Yes. Gruyère, aged Emmental, or smoked gouda work well. Avoid pre-shredded cheese as it contains anti-caking agents and won't melt as smoothly.

What's the purpose of roasting the garlic first?

Roasting mellows garlic's sharpness and makes it sweet and creamy. Raw garlic would overpower the dish and could taste harsh.

Can I scale this recipe up for a larger crowd?

Yes. Double all ingredients and use a 9×13-inch baking dish or larger. Increase bake time by 10–15 minutes, checking that potatoes are tender and top is golden.