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Bacon and Mushroom Potato Gratin

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

Prep Time
45 mins
Cook Time
1 hr 45 mins
Total Time
2 hrs
Servings: 4 to 6 servings
Calories: 619 kcal
Course: Side Dish
Cuisine: American

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 gruyere cheese shredded (about 2 cups)

Instructions

    Cup of Yum
  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.

Notes

  • Nutritional values are based on one serving

Nutrition Information

Calories 619kcal (31%) Carbohydrates 39g (13%) Protein 41g (82%) Fat 86g (132%) Saturated Fat 40g (200%) Cholesterol 221mg (74%) Sodium 1013mg (42%) Potassium 1713mg (49%) Fiber 6g (24%) Sugar 4g (8%) Vitamin A 1525IU (31%) Vitamin C 29.5mg (33%) Calcium 744mg (74%) Iron 8.4mg (47%)

Nutrition Facts

Serving: 4to 6 servings

Amount Per Serving

Calories 619

% Daily Value*

Calories 619kcal 31%
Carbohydrates 39g 13%
Protein 41g 82%
Fat 86g 132%
Saturated Fat 40g 200%
Cholesterol 221mg 74%
Sodium 1013mg 42%
Potassium 1713mg 36%
Fiber 6g 24%
Sugar 4g 8%
Vitamin A 1525IU 31%
Vitamin C 29.5mg 33%
Calcium 744mg 74%
Iron 8.4mg 47%

* Percent Daily Values are based on a 2,000 calorie diet.