Cheddar-Bacon au Gratin Potatoes

Prep 30 min
Total 2 hr 0 min
Ingredients 10
Servings 10

Loaded with Yukon Gold potatoes, sharp cheddar cheese and plenty of bacon, this deliciously cheesy, creamy au gratin potato bake has everything you’re looking for in a crowd-pleasing tater dish. Perfect for Easter brunch or any special weekend meal, this is a recipe you’ll want to have handy always.

By Pillsbury Kitchens

Updated February 22, 2019

Ingredients

2

tablespoons butter
1

bunch green onions, sliced (greens and white separated) (about 3/4 cup)
2

tablespoons all-purpose flour
1/2

teaspoon salt
1/8

teaspoon ground red pepper (cayenne)
3

cups half-and-half
1 1/2

cups shredded sharp cheddar cheese (6 oz)
6

medium boiling or baking potatoes, peeled, cut in half lengthwise and thinly sliced (2 lb)
1

cup chopped cooked bacon
1/2

cup Progresso™ original crispy panko bread crumbs

Steps

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1

Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
2

In 2-quart saucepan, melt butter over medium heat. Cook green onion whites in butter about 2 minutes, stirring occasionally, until tender. Stir in flour, salt and red pepper. Cook and stir about 30 seconds or until bubbly; remove from heat.
3

Stir in half-and-half and cheese. Return to medium heat; cook 6 to 8 minutes, stirring frequently, until slightly thickened and cheese is melted.
4

In large bowl, mix potatoes and bacon. Spread mixture in baking dish. Pour cheese sauce evenly over potatoes.
5

Bake 1 hour. Sprinkle bread crumbs onto potatoes. Bake 10 to 15 minutes longer or until top is browned and bubbly and potatoes are tender. Let stand 15 minutes before serving. Top with remaining green onion greens before serving.

Yukon Gold potatoes work well in this recipe, but other boiling or baking potatoes also work well.
Prefer extra heat? Stir in 1/4 teaspoon ground red pepper instead of 1/8 teaspoon.
Au gratin potatoes thicken as they stand and cool.