This dish is a combination of two great flavors: classic potatoes au gratin and a loaded baked potato. I couldn’t decide which way to go so I combined the two by making a classic potatoes au gratin and topping it with a crumb mixture that embodies the flavors of a baked potato. The result was delicious. These potatoes are perfect. Rich, creamy, and the potatoes are done, but still have a firmness to them that makes the dish all the more hearty. The topping: crunchy, buttery, with the hint of bacon and a tangy layer of cheddar cheese.
If you really want an “all the way” loaded potato au gratin, I would use cheddar cheese and add bacon and onions to the milk mixture. I like it this way, because it almost separates the two giving you the best of both worlds. Some great additions would be garlic and even some beau monde seasoning to the milk mixture. Either way it’s divine and spoon or fork worthy. I hope you enjoy!
LOADED POTATOES AU GRATIN
- 2 lbs russet potatoes, peeled and sliced
1/8 inch thick
- 1 Tablespoon butter, room temperature
to butter baking dish
- 1 1/2 cups milk
- 1/2 cup heavy cream
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 4 ounces cheese, shredded
Monterey Jack, Cheddar, Colby, or
Pepper Jack would be lovely
- 2/3 cup panko bread crumbs
- 3 -4 slices of bacon, cooked and diced
- 3 scallions, diced
- 2-3 ounces cheddar cheese, shredded
- 1 1/2 Tablespoons Butter, melted
DIRECTIONS: Preheat oven to 375.
Cook bacon to desired done-ness and transfer to paper towels to drain grease.
Rub inside of baking dish with butter. I used 1.75 quart, but 2 quart will also work.
In a large saucepan combine sliced potatoes, milk, cream, salt, and pepper. Bring to simmer over medium heat. Cook until the liquid begins to thicken slightly, about 5 minutes once is comes to simmer. Gently stir and turn the potatoes, during cooking once or twice.
While your potatoes and cream are cooking: in a medium bowl combine all the topping ingredients. Set aside.
Using a slotted spoon transfer potatoes evenly into baking dish.
Turn off the heat and add 4 ounces of shredded cheese to milk mixture and whisk until melted, about 1 minute. Pour liquid mixture over potatoes. It should cover perfectly.
Now top it off with your loaded bread crumbs and pop in the oven.
Bake for 30 to 40 minutes, until the top is golden and the potatoes are tender. Let stand for ten minutes before serving or keep warm in a 200 degree oven until ready to serve.
Serve warm. Die and go to potato heaven. The end.
Swooning over this dish,
P.S. I want to eat this for breakfast with leftover Easter ham and a fried egg. Mostly because it justifies eating Au Gratin for breakfast. ❤
Adapted from: Gratin Dauphinois Ce Soir of The Bonne Femme Cookbook – ever since we tried this recipe we haven’t gone back to any other scalloped potato recipe.
BUY THIS BOOK every recipe we’ve tried from it is easy and divinely delicious. You’ll thank me later, sincerely A Cookbook Addict aka ApronClad