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Caramelized Onion and Bacon Potatoes Au Gratin

Creamy baked potatoes layered with caramelized onions, bacon, and cheese!
Servings 6
Author Olivia Lam

Ingredients

  • 1/2 tbsp Unsalted Butter
  • 5 Slices of Thick Cut Bacon (diced)
  • 1 Large Yellow Onion (sliced)
  • 2 1/2 cups Heavy Cream
  • 5 Cloves of Garlic (smashed)
  • 2 Sprigs of Thyme
  • 2 Springs of Rosemary
  • 2 Springs of Sage
  • 1 tsp Kosher Salt
  • 3/4 tsp Black Pepper
  • 2 Large Russet Potatoes
  • 1 cup Grated Gruyere
  • 1 cup Grated Gouda
  • 1/2 cup Chopped Parsley

Instructions

  • Preheat the oven to 375˚F. Grease an 8x8 inch pan with the 1/2 tbsp of butter then place it onto a sheet tray lined with aluminum foil. Set it aside for later.
  • Heat a sauté pan over medium high heat. Add the diced bacon to the pan and cook until the pieces turn crispy. Remove the bacon pieces from the pan and place them into a dish lined with paper towels to absorb any excess oil. Reserve the bacon grease left in the pan.
  • In the same pan that you cooked the bacon in, add in the onion and cook over medium low heat. Stir the onions with the bacon grease and cook for about 30-35 minutes, stirring every few minutes. The onions should caramelize and develop a deep golden brown color. When the onions have caramelized, remove them from the heat.
  • In a small pot, add the heavy cream garlic, thyme, rosemary, sage, salt, and pepper. Mix the ingredients to distribute the seasonings then heat over medium heat until the cream begins to simmer. Remove it from the heat.
  • While the cream heats up, slice off about 1/2 an inch off of one end of both potatoes. Take one potato and slide the flat end across a mandolin, adjusting the thickness so that you get slices 1/16th inch thick. Slice the potato until you can no longer safely slide the potato across the blade. Repeat with the remaining potato.
  • Ladle a spoonful of the cream into the bottom of the prepared pan. Then arrange 1/3 of the sliced potatoes into a layer at the bottom of the pan. Distribute half of the bacon and caramelized onions over the potatoes. Then sprinkle 1/3 of the gruyere, 1/3 of the gouda, and 1/3 of the parsley on top. Ladle 1/3 of the cream onto the potatoes.
  • For the second layer, arrange 1/2 of the remaining sliced potatoes into a layer. Distribute the remaining bacon and caramelized onions over the potatoes. Then sprinkle 1/2 of the gruyere, 1/2 of the gouda, and 1/2 of the parsley on top. Ladle 1/2 of the cream onto the potatoes.
  • For the final layer, arrange the remaining sliced potatoes into a layer. Pour the remaining cream on top. It should just cover the top layer of potatoes. Reserve the remaining cheese and parsley for later. Spray a sheet of aluminum foil with cooking spray. Wrap the aluminum foil, sprayed side down, over the pan. Place the pan with the lined sheet tray underneath into the oven to bake for 45 minutes.
  • After 45 minutes, remove the foil covering and sprinkle the remaining gruyere and gouda on top. Place the potatoes back into the oven to bake uncovered for about 20 minutes or until the potatoes are fully cooked. You should be able to easily insert a knife down into the potatoes. If you want the top to develop more of a golden brown color, change the oven setting to broil and broil the potatoes for 1-3 minutes.
  • Remove the potatoes from the oven and allow it to stand for 10 minutes before serving. Sprinkle the remaining parsley on top and enjoy!