Cheesy Au Gratin Potatoes (Ready-to-Print Version)

Thin-sliced potatoes with cheddar and bacon, layered in creamy sauce and baked golden with fresh herbs.

# What You’ll Need:

→ Cheese Sauce and Layering

01 - 3 pounds Yukon gold potatoes, peeled and cut into 1/8 inch thick rounds
02 - 2 cups sharp cheddar cheese, freshly shredded
03 - 1 cup sharp white cheddar cheese, freshly shredded
04 - 4 tablespoons unsalted butter
05 - 1/4 cup all-purpose flour
06 - 1 1/2 cups whole milk
07 - 1 cup low sodium chicken broth
08 - 1/2 teaspoon sweet paprika
09 - 2 teaspoons fresh thyme leaves, minced
10 - 1 teaspoon fresh rosemary, finely chopped
11 - 1 teaspoon kosher salt, plus more to taste
12 - 1/2 teaspoon freshly ground black pepper

→ Toppings and Add-Ins

13 - 6 slices thick-cut bacon, diced
14 - 2 bulbs roasted garlic
15 - 2 tablespoons flat-leaf parsley, chopped (for garnish)
16 - 1 tablespoon olive oil (for roasting garlic)

# Step-by-Step Guide:

01 - Preheat oven to 400°F. Slice the tops off two garlic bulbs to expose cloves, drizzle with olive oil, wrap in foil, and roast for 30 to 35 minutes until soft and fragrant. Set aside to cool.
02 - Peel and slice Yukon gold potatoes into uniform 1/8 inch rounds. Bring a large pot of water to a boil, add the potatoes, cook for 8 minutes, then drain and immediately submerge in ice water to halt cooking. Drain again and set aside.
03 - Slice bacon into small pieces. Cook in a large skillet over medium heat until crispy. Transfer bacon to a paper towel-lined plate. Reserve bacon fat in the skillet.
04 - Add unsalted butter to the skillet with reserved bacon drippings over medium-low heat. Once butter melts, whisk in flour and cook for 1 to 2 minutes until pale golden, forming a smooth roux.
05 - Gradually whisk in whole milk and chicken broth, stirring constantly to avoid lumps. Cook until sauce thickens slightly and begins bubbling. Squeeze roasted garlic from cloves, then add to sauce along with salt, black pepper, paprika, thyme, and rosemary. Mash garlic to incorporate. Slowly add in sharp cheddar and white cheddar, mixing until fully melted and sauce is velvety.
06 - Preheat oven to 350°F. Grease a 9x13 inch baking dish. Layer blanched potato slices evenly in the dish. Pour the cheese sauce over potatoes, ensuring all slices are fully coated by nudging the sauce between the layers.
07 - Place dish uncovered in oven and bake for 30 minutes. Remove from oven, sprinkle with remaining cheddar and crispy bacon. Return to oven and bake an additional 10 to 15 minutes until the surface is golden and bubbly.
08 - For extra color, place under broiler for 1 to 2 minutes until the topping is crisp and lightly browned. Watch closely to prevent burning. Remove and let rest for 5 minutes.
09 - Scatter with chopped parsley before serving. Slice and serve warm for optimal texture and flavor.

# Handy Tips:

01 - Blanching the potatoes before baking ensures even cooking and helps the slices keep their shape during baking.
02 - Roasted garlic greatly enriches the flavor without overpowering the cheese sauce—do not skip this step for best results.
03 - For a vegetarian adaptation, omit bacon and add two extra tablespoons of butter to the sauce.
04 - Prepare in advance by assembling the dish up to the final bake and refrigerating; bake when ready to serve.

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