Loaded Au Gratin Potatoes
Indulge in the ultimate comfort food with these Loaded Au Gratin Potatoes, a creamy, cheesy casserole packed with layers of flavor that will leave everyone at the table reaching for seconds. Tender russet potatoes are thinly sliced and smothered in a velvety cheese sauce made from sharp cheddar and Monterey Jack, then baked to perfection under a crispy, golden panko breadcrumb topping. The dish is elevated with the irresistible crunch of crumbled bacon and a sprinkle of fresh green onions, adding savory and vibrant notes to every bite. Perfect as a hearty side dish for holiday feasts, family dinners, or special occasions, this recipe combines classic au gratin techniques with decadent "loaded" flavors for a memorable dish that’s sure to impress. Ready in just over an hour, this layered potato dish marries creamy textures, rich cheese, and crisp toppings in every forkful.
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Recipe Information
Ingredients
- 4 large Russet potatoes
- 3 tablespoons Unsalted butter
- 3 tablespoons All-purpose flour
- 2 cups Whole milk
- 1 cup Heavy cream
- 1 teaspoon Garlic powder
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 cups Sharp cheddar cheese, shredded
- 1 cup Monterey Jack cheese, shredded
- 0.5 cup Cooked bacon, crumbled
- 2 tablespoons Green onions, chopped
- 0.5 cup Panko breadcrumbs
- 1 tablespoon Olive oil
Instructions
Preheat your oven to 375°F (190°C), and grease a 9x13-inch baking dish lightly with butter or non-stick cooking spray.
Peel the potatoes and slice them into thin, even rounds about 1/8-inch thick. Use a mandoline slicer for best results.
In a medium saucepan over medium heat, melt the butter. Once melted, whisk in the flour and cook for 1-2 minutes, stirring constantly, to form a roux.
Gradually whisk in the milk and heavy cream, ensuring no lumps form. Heat the mixture for 3-4 minutes, stirring constantly, until it begins to thicken.
Stir in the garlic powder, salt, pepper, 1 1/2 cups of sharp cheddar cheese, and 1/2 cup of Monterey Jack cheese. Stir until the cheeses have completely melted into the sauce, then remove from the heat.
Layer half of the potato slices evenly in the prepared baking dish. Pour half of the cheese sauce over the potatoes, spreading it out evenly. Repeat with the remaining potato slices and cheese sauce.
Cover the baking dish tightly with aluminum foil and bake in the preheated oven for 35 minutes.
Meanwhile, in a small bowl, combine panko breadcrumbs with olive oil and mix until the crumbs are evenly coated.
Remove the baking dish from the oven and uncover. Sprinkle the remaining shredded cheddar and Monterey Jack cheeses evenly over the potatoes, followed by the crumbled bacon and breadcrumb mixture.
Place the dish back in the oven, uncovered, and bake for an additional 20-25 minutes, or until the top is golden brown and bubbly.
Remove from the oven and let the dish rest for 5-10 minutes. Garnish with chopped green onions before serving hot.
Nutrition Facts
Calories |
4922 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 310.6 g | 398% | |
| Saturated Fat | 166.9 g | 835% | |
| Polyunsaturated Fat | 1.9 g | ||
| Cholesterol | 884 mg | 295% | |
| Sodium | 7868 mg | 342% | |
| Total Carbohydrate | 340.6 g | 124% | |
| Dietary Fiber | 23.2 g | 83% | |
| Total Sugars | 39.5 g | ||
| Protein | 190.7 g | 381% | |
| Vitamin D | 7.2 mcg | 36% | |
| Calcium | 3237 mg | 249% | |
| Iron | 20.4 mg | 113% | |
| Potassium | 8606 mg | 183% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
