This easy Potatoes Au Gratin recipe is so good it’s easy to see why it’s a favorite side dish! A creamy and cheesy casserole made with potatoes, cheese and bacon!
AN EASY AND DELICIOUS POTATOES AU GRATIN RECIPE
Hey YOU! HAPPY SUNDAY!
What.a.week. Government shutdown, eh? How about them apples?! All I have to say is, HA! and WHAT???
That’s all. I’m not pointing fingers at anyone…
Anywho. Ever feel like you overdo it? I did something that I should never do when I feel a bit stressed out…
I went to Target. Retail therapy called and she said Target was the place to be…so I listened. I came home with new jeans, new shirts, new dress, new shoes… Looks like my husband will renew me when that Amex bill gets here. 😀
So, that’s one way of overdoing it. Another way of overdoing it is by making everything Loaded Baked Potatoes.
Look in the archives – you’ll see what I mean. We have Loaded Baked Potato Rounds, Loaded Baked Potato Bites, and here we are today, about to share a Loaded Baked Potato Casserole. Are you going to complain? Don’t. This is really good stuff. Like, reaaaalllllyyyy.
For someone who almost exclusively wants to eat chicken salads and chocolate, I am kinda surprised at myself for making all these potaytah dishes. It might have something to do with buttering-up the hubs, Goce. I’m subconsciously trying to make it all-good before that bill gets here. There’s also a new living room set on that same credit card… Joss & Main pulled me in – I couldn’t say NO!
By the ways, neither Target nor Joss & Main even know me – this is not sponsored by them – I’m just sharing my addictions. Which are not so bad… In fact, I love ’em!
I can’t even describe how excited I was when the bedroom set arrived from there! Oh my gosh… my husband thought we won the lottery! Let’s not get into that because this post will be all about linens, drapes, tufted furniture, and rustic floors!
Okay…potatoes. Loaded. With bacon and cheese. MAKE IT! Serve it! LOVE IT!
ENJOY!!
Loaded Potato Casserole (Potatoes Au Gratin)
Ingredients
- butter for dish
- 6 russet potatoes , peeled and sliced into 1/4-inch thick rounds
- salt and fresh ground pepper , to taste
- 2 garlic cloves , minced
- 1 cup shredded cheddar cheese
- 1 cup shredded monterey jack cheese
- 8 slices bacon , cooked to desired crispiness and crumbled
- 2 cups milk
- 2 large eggs
- salt and fresh ground pepper , to taste
- 2 tablespoons chopped fresh parsley
Instructions
- Preheat oven to 375 degrees.
- Rub a 13x9 baking dish with butter.
- Layer half of the potato slices in dish, overlapping slightly.
- Season with salt and pepper.
- Sprinkle minced garlic over potatoes.
- Next, sprinkle shredded cheeses and bacon.
- Layer the rest of the potato slices on top, overlapping slightly.
- In a separate mixing bowl, whisk together milk, eggs, salt and pepper.
- Pour the milk mixture over potatoes.
- Add parsley over potatoes.
- Cover and bake for 75 to 90 minutes, or until custard is cooked and set.
- Remove foil and cook for 10 to 15 minutes, or until top is browned.
- Let rest 20 minutes before cutting.
- Serve.
Nutrition
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
