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Bacon and Mushroom Potato Gratin

When preparing to test potential holiday recipes, I have a very short checklist that I go through when sorting recipes:

Does it have cheese?
Does it have bacon?
Does it have potatoes?
Does it have cheese? (Cheese is very important, obviously.)

If the answer to any of the above is “yes” then it’s a no-brainer – it goes into the “definite” stack, meaning I have to try the recipe. If the answer is “yes” to all three, then it’s a stop-the-presses situation, in which I immediately run to the store and have the oven preheating within 30 minutes. As you can tell, this recipe was the holy grail of checklist worthiness. I’m always trying to find something different to do with potatoes for holiday side dishes, to spice things up a little bit. Everyone expects (demands?) mashed potatoes, the family always goes nuts for scalloped potatoes, and then there’s the requisite sweet potato dish, but I like to mix things up a bit. I suspect that I’m going to be mixing up a massive dish of this gratin – it’s the jackpot of side dishes!

This gratin is prepared in a somewhat similar fashion to traditional scalloped potatoes, with the main difference being the cream sauce is not as rich here and less of it is used, so it is primarily soaked up by the potatoes, leaving you with a layered potato casserole. Not only are there potatoes; there are also two distinct layers of a bacon/mushroom mixture and loads of Gruyère cheese. The dish is baked until everything on top is golden brown and bubbling, which we all know means crusty, cheesy, melt-in-your-mouth deliciousness.

I’ll be continuing my quest for new Thanksgiving recipes over the next couple of weeks, but this recipe has definitely secured itself a spot on the Thanksgiving menu!

One year ago: Roasted Butternut Squash Salad with Warm Cider Vinaigrette
Two years ago: Salted Double Chocolate Peanut Butter Cookies
Three years ago: Perfect Scrambled Eggs

Bacon and Mushroom Potato Gratin

Yield: 4 to 6 servings

Prep Time: 45 minutes

Cook Time: 1 hour 15 minutes

Total Time: 2 hours

A potatoes au gratin casserole dish with layers of bacon, cremini mushrooms and Gruyère cheese.

Ingredients:

16 ounces thick-cut bacon, diced
1 medium onion, diced small (about 1 cup)
12 ounces cremini mushrooms, coarsely chopped
2 garlic cloves, minced
1 teaspoon chopped fresh thyme
Salt and pepper, to taste
1 cup heavy cream
½ cup whole milk
Pinch ground nutmeg
2 pounds Yukon gold potatoes (about 6 potatoes), sliced ⅛-inch thick
8 ounces Gruyère cheese, shredded (about 2 cups)

Directions:

1. Preheat oven to 350 degrees F.

2. Fry the bacon in a 12-inch cast iron skillet over medium heat until browned and crisp. Remove with a slotted spoon to a paper towel-lined plate to drain. Pour off all but 2 tablespoons of the bacon grease.

3. Return the pan to the stove over medium heat and add the onion, cooking until they begin to soften, about 3 minutes. Add the mushrooms and continue to cook until all of the liquid has evaporated and the mushrooms are cooked down, another 5 minutes or so. Add the garlic, thyme, salt and pepper, and cook, stirring frequently, until the garlic is fragrant, another 1 to 2 minutes. Remove from the heat and stir in the cooked bacon; set aside.

4. In a small saucepan, bring the cream, milk and nutmeg to a simmer over medium-low heat. Remove from heat.

5. Pour a small amount of the cream mixture into the bottom of a 2-quart baking dish, using just enough to cover the bottom. Layer half of the potatoes over the bottom of the dish, overlapping them as you lay them down. Top the potatoes with half of the bacon and mushroom mixture, then half of the Gruyère. Layer on the remaining potatoes, overlapping them again as needed. Pour the cream mixture evenly over top of the potatoes, ensuring that all of the potatoes are moistened. Top with the rest of the bacon mixture, and then the remaining Gruyère.

6. Cover the pan with foil and bake until the potatoes are easily pierced with a sharp knife, about 45 to 55 minutes. Remove the foil and return the dish to the oven for an additional 20 minutes, or until the top is golden brown. Let the gratin sit for at least 15 minutes before serving.

(Recipe adapted from Closet Cooking)

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37 Responses to “Bacon and Mushroom Potato Gratin”

  1. Chung-Ah | Damn Delicious on November 6, 2012 at 12:08 am

    Cheese, bacon and potatoes? Uh yes please! This will make an appearance at our thanksgiving table as well!

    Reply

  2. Pepper Culpepper on November 6, 2012 at 12:34 am

    My mouth is hanging wide open and I am drooling! This looks delicious!

    Reply

    • Voodew Moondragon on November 8th, 2012 at 1:15 pm

      same thing in this side Pepper! almost need a bib! YUMMY

      Reply

  3. Sandra on November 6, 2012 at 12:34 am

    I agree with the bacon cheese and potatoe combo as well. My family favorite is ranch potatoes. You cut cold baked potatoes into chunks and add cooked crumbled bacon, shredded cheddar cheese, chopped green onion, and coat it all in ranch dressing. Then bake until golden and bubbly. Yum!

    Reply

  4. Lisa on November 6, 2012 at 3:57 am

    Three of my favorites here, mushrooms, cheese, bacon, and potatoes. I’ll have to try this for dinner one night. Just add a salad, and it’s ready to go!!

    Reply

  5. lizurd on November 6, 2012 at 4:49 am

    This has been a Thanksgiving and Christmas family staple for years in our family. We like it a with a little more cream, so it is a bit juicier.. I am so glad the world is joining in the “bacon revolution!” Love your blog!

    Reply

  6. little kitchie on November 6, 2012 at 6:52 am

    oh my HEAVENS that looks amazing! pretty much all my favorite ingredients piled into one. i will definitely be making this for thanksgiving! thanks for the recipe! xx

    Reply

  7. Jessica @ Portuguese Girl Cooks on November 6, 2012 at 7:52 am

    I made this recipe from Kevin last year with a few variations, and it was absolutely amazing!!! Your version looks to die for!

    Reply

  8. Kevin (Closet Cooking) on November 6, 2012 at 8:10 am

    What a flavour packed gratin!

    Reply

  9. Auntie Betty on November 6, 2012 at 8:30 am

    A blending of Kevin’s recipe with yours has to be DELICIOUS. You and Kevin are my favorite ‘foodie links’.

    Reply

  10. Rachel (Two Healthy Plates) on November 6, 2012 at 8:42 am

    This is like potato au gratin on steroids. It looks delicious!

    Reply

  11. Laura Dembowski on November 6, 2012 at 8:46 am

    I love potato gratin! This is such a great spin on it that would be perfect for the holidays.

    Reply

  12. Kate on November 6, 2012 at 9:45 am

    How can one resist the jackpot of all side dishes!! This definitely meets my list of requirements for the will try pile. I am printing as I type!!

    Reply

  13. Erin @ Wholly Delicious Dishes on November 6, 2012 at 9:53 am

    This is what I am talking about. I have been looking for a new side idea for the holidays and now I have found it!

    Reply

  14. Jennifer @ Peanut Butter and Peppers on November 6, 2012 at 9:54 am

    Mmm, cheese, bacon and potatoes! Yes Please!!

    Reply

  15. Karly on November 6, 2012 at 10:13 am

    I’m not a fan of mushrooms, but my word. These photos might convert me.

    Reply

  16. Julie @ Table for Two on November 6, 2012 at 10:54 am

    I really shouldn’t have looked at this as my stomach is grumbling. I’m seriously so hungry right now and this is not helping! This is definitely the holy grail of deliciousness!

    Reply

  17. Ashley @ Wishes and Dishes on November 6, 2012 at 12:27 pm

    Bacon and mushrooms together – can’t go wrong!

    Reply

  18. Hp Ce285A on November 6, 2012 at 2:10 pm

    OMG- this is absolutely amazing!

    Reply

  19. Katie @ Blonde Ambition on November 6, 2012 at 2:23 pm

    This is epiccccc. Cheese is my cooking must have too!

    Reply

  20. Denise on November 6, 2012 at 3:47 pm

    Can this be made ahead and reheated? It sounds delicious.

    Reply

    • Michelle on November 7th, 2012 at 1:07 pm

      Hi Denise, Yes, I would bake with the foil on, then reheat the same way, not uncovering for the final browning until you are ready to serve.

      Reply

  21. Maggie @ A Bitchin' Kitchen on November 6, 2012 at 4:19 pm

    Ok, I’ve gotta stop reading your blog while hungry. This looks delicious!

    Reply

  22. Erin @ Dinners, Dishes and Desserts on November 6, 2012 at 5:25 pm

    Oh yum! This has so many great flavors, perfect for any holiday! Or Tuesday, this would be good too :)

    Reply

  23. Maureen | Orgasmic Chef on November 6, 2012 at 8:16 pm

    This is the perfect side dish OR lunch!

    Reply

  24. Sally - only gluten free baking on November 6, 2012 at 9:27 pm

    This looks perfect, my favourite thing in the world is mushrooms and my husbands is bacon. Thank you for the inspiration this will be on our table in a few nights time.

    Reply

  25. Cindy Silva on November 6, 2012 at 10:46 pm

    This might be added to my Thanksgiving menu. It sounds and looks delicious!

    Reply

  26. Julia | JuliasAlbum.com on November 7, 2012 at 4:21 am

    This looks so yummy! Great combination of ingredients!

    Reply

  27. Sprigs of Rosemary on November 7, 2012 at 7:25 am

    This may not make it Thanksgiving table (too many traditionalists must have mashed potatoes and sweet potatoes) but it’s definitely going to be on the Christmas dinner menu — I’m in charge then!

    Reply

  28. Audra@The-Baker-Chick on November 7, 2012 at 10:05 am

    Wow this looks insanely good. Anything with crispy bacon is a winner for me!

    Reply

  29. Sophie on November 7, 2012 at 3:40 pm

    this looks so yummy! Please check out my ultimate baileys cream tirimasu on my blog bakingblondebites.com! thanks!

    Reply

  30. Kim C on November 7, 2012 at 4:00 pm

    I’m going to attempt a mini-version for myself since the hubby is on a diet right now. I can’t pass this up though! Hope I can cut the recipe in half alright. :)

    Reply

  31. Rachel @ Baked by Rachel on November 8, 2012 at 9:58 am

    Why on earth didn’t I think of that? Bacon is a requirement. Shame on me. Save me some? :)

    Reply

  32. Jeanbean on November 12, 2012 at 12:07 pm

    OK, I tried this last night and it is possibly the best potato casserole I’ve ever eaten. The leftovers have been hidden in the back of the fridge where only I can find them.

    Reply

  33. The Food Hound on November 12, 2012 at 7:15 pm

    Oh my gosh, you have GOT to be kidding. This is the best thing I’ve seen all day. Maybe all week. Or month. Mushrooms, bacon, and melty cheese? The BH isn’t a ‘shroom lover but he would devour this. As would I! This makes me happy, yay!

    Reply

  34. Event Lighting Schaumburg Il on November 13, 2012 at 8:00 pm

    These are the perfect comfort food side dish!!!

    Reply

  35. Kim C on November 14, 2012 at 7:27 pm

    Just made this tonight..cannot even wait for the 15 minutes to set! I’m burning my mouth taking little nibbles! LOL! It smells amazing too!

    Reply

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