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If I had a photo, I would most certainly use it. That is... unless the photo I have sucks. For now, you'll just have to picture a big heaping helping of
Potatoes Au Gratin
...in your mind.
Potatoes Au Gratin

Potatoes Au Gratin


  • 1 head garlic
  • Oil
  • Kosher salt & coarse ground black pepper
  • 6 strips bacon, finely diced
  • 1 small onion, finely diced
  • Oil
  • 3 pounds russet potatoes, about 6 medium
  • 2 cups heavy cream
  • 2 ounces shredded smoked gruyere
  • 2 ounces shredded fontina
  • 2 ounces shredded parmesan
  • 1 teaspoon fresh thyme
  • Butter


  1. Preheat oven to 400
  2. Cut 3/4 inch off the top (pointy end) of the head of garlic to expose the cloves
  3. Drizzle with some oil, sprinkle with a little salt and wrap in foil
  4. Bake 45 minutes, then remove and let cool
  5. While it bakes, add a tablespoon of oil to a skillet and cook the bacon and onions over medium heat 7-10 minutes or until the bacon starts to get crispy and the onions caramelize – set aside
  6. Peel potatoes and slice into 1/8 inch thick rounds –put in a bowl of water to prevent from turning brown
  7. In another large bowl, combine the cream, cheeses,thyme and 1 teaspoon salt and ½ teaspoon black pepper – mix well
  8. Rub 13x9 casserole dish with butter
  9. Drain the potatoes well, and add to the bowl with cheese & cream being sure all sides of potatoes get coated
  10. Stack into the casserole dish, pour remaining cream over the top and cover with foil
  11. Bake 40 minutes covered, then remove foil, and bake another 20 minutes or until browned and bubbly
  12. Garnish with chives before serving