Potato Bacon Blue Cheese Bake
Indulge in the rich and savory flavors of this Potato Bacon Blue Cheese Bake, a comforting side dish that’s perfect for any occasion. Layers of tender Russet potatoes are nestled between crispy crumbled thick-cut bacon, tangy blue cheese, and a luscious homemade cream sauce infused with garlic and fresh thyme. This decadent bake is finished with a golden, bubbly top of Parmesan cheese for a gourmet touch. Easily prepared in just 20 minutes of prep time, this dish bakes to golden perfection in under an hour, making it ideal for family dinners, holidays, or potlucks. Serve it warm, garnished with fresh parsley, and watch it become an instant favorite! Keywords: Potato Bacon Blue Cheese Bake, creamy potato casserole, blue cheese recipe, holiday side dish, comfort food.
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Recipe Information
Ingredients
- 4 large Russet potatoes
- 8 slices Thick-cut bacon
- 1 cup Blue cheese crumbles
- 1.5 cups Heavy cream
- 2 tablespoons Unsalted butter
- 2 tablespoons All-purpose flour
- 2 Garlic cloves, minced
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 1 teaspoon Fresh thyme leaves
- 0.5 cup Grated Parmesan cheese
- 2 tablespoons Chopped parsley (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C) and grease a 9x13-inch baking dish.
Peel and thinly slice the potatoes into approximately 1/8-inch-thick rounds. Set aside in a bowl of cold water to prevent browning.
In a skillet over medium heat, cook the bacon until crisp. Remove and transfer to a paper towel-lined plate. Once cooled, crumble the bacon and set aside.
In a small saucepan, melt the butter over medium heat. Whisk in the flour to form a roux and cook for 1-2 minutes, stirring constantly.
Gradually pour in the heavy cream while whisking to remove any lumps. Add the minced garlic, salt, black pepper, and thyme, and cook for 3-5 minutes until the sauce thickens slightly.
Drain the potatoes and pat them dry. Layer one-third of the potato slices in the prepared baking dish. Sprinkle one-third of the crumbled bacon, blue cheese, and Parmesan over the potatoes.
Pour one-third of the cream sauce evenly over the layered ingredients. Repeat this process two more times, finishing with a topping of sauce and cheeses.
Cover the dish with aluminum foil and bake in the preheated oven for 40 minutes. Remove the foil and bake for an additional 20 minutes, or until the potatoes are fork-tender and the top is golden brown.
Let the bake rest for 10 minutes before serving. Garnish with chopped parsley if desired, and enjoy!
Nutrition Facts
Calories |
3717 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 235.8 g | 302% | |
| Saturated Fat | 131.5 g | 658% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 628 mg | 210% | |
| Sodium | 6592 mg | 287% | |
| Total Carbohydrate | 282.4 g | 103% | |
| Dietary Fiber | 21.8 g | 78% | |
| Total Sugars | 18.0 g | ||
| Protein | 92.3 g | 185% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 1239 mg | 95% | |
| Iron | 15.5 mg | 86% | |
| Potassium | 7288 mg | 155% | |
*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.
