This loaded potato gratin features thinly sliced russet potatoes layered in a creamy pepper jack and shallot béchamel sauce, topped with crispy bacon and chives. The combination of sharp cheese, smoky bacon, and tender potatoes makes it a decadent side dish that bakes until bubbly and golden.
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Preheat oven to 400°F. Arrange bacon on a baking sheet and bake for 15-17 minutes until crispy. Remove, let cool, then crumble. Reserve about 2 tablespoons of the bacon fat.
Using a mandoline, thinly slice the russet potatoes.
Bring a large pot of water to a rolling boil and season generously with salt.
Working in batches, par-boil the potato slices for 2 minutes. Add them one by one to prevent sticking.
Remove the par-boiled potatoes with a spider strainer and lay them on a clean kitchen towel to dry completely.
In a large saucepan over medium heat, melt the unsalted butter.
Add the minced garlic and sliced shallots. Season with a pinch of kosher salt and sauté for 1-2 minutes until tender, stirring constantly to prevent the garlic from burning.
Stir in the all-purpose flour to create a roux and cook for 1 minute.
Gradually whisk in the cold whole milk. Season with more kosher salt to taste.
Bring the sauce to a boil, then reduce heat to a simmer. Let it cook and thicken for 10-12 minutes.
Turn off the heat and stir in the shredded pepper jack cheese until fully melted and smooth.
In a large bowl, add the dried potato slices to the cheese sauce and gently toss until evenly coated.
Grease a casserole or gratin dish with the reserved bacon fat. Arrange the sauce-coated potato slices in the dish.
Top evenly with the shredded cheddar cheese.
Cover the dish with aluminum foil and bake in a preheated 375°F oven for 45 minutes to 1 hour.
Remove the foil and increase the oven temperature to 425°F. Continue baking uncovered until the top is browned and bubbly.
Remove from the oven and top with the crumbled bacon and chopped fresh chives before serving.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat covered at 350°F for 15–20 minutes until warmed through.
mandoline slicer (for uniform potato slicing) · 9x13-inch baking dish or similar gratin dish
Yes. Assemble the gratin without baking, cover, and refrigerate up to 24 hours. Bake from cold, adding 10–15 minutes to the cooking time.
Russet potatoes are ideal because they have a waxy texture that holds its shape when sliced thin and layered, and they absorb the cream sauce evenly.
Yes. Gruyère, sharp cheddar, or fontina work well. Pepper jack's heat is signature, but milder cheeses will still create a creamy, delicious gratin.
Slice them about 1/8 inch thick using a mandoline or sharp knife. Thin slices cook through evenly and layer smoothly, ensuring a creamy texture.
The gratin is done when the top is golden brown, the edges are bubbling vigorously, and a fork pierces the potatoes with no resistance.
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