Creamy Potato Gratin with Bacon and Cheese
A rich and comforting potato gratin the whole family will love. Tender potato slices layered in a velvety cream cheese sauce with smoky bacon and fresh herbs, finished with golden bubbling mozzarella — simple ingredients that come together beautifully.
🛒 Ingredients
6 servings
- 2.2 lbs (1 kg) potatoes, peeled and sliced into thin rounds
- 3/4 cup heavy cream
- 1/2 cup cream cheese
- 1/2 cup whole milk
- 2 oz (60 g) diced smoked bacon
- 1 tsp fine salt
- 1 tsp dried oregano
- 2 tbsp unsalted butter
- 3 tbsp fresh parsley or chives, chopped
- 3.5 oz (100 g) shredded mozzarella
- Grated parmesan, to sprinkle
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Directions
- 1
Preheat oven to 350 °F (180 °C). Parboil the potato slices in salted water for 8–10 minutes until just tender. Drain and set aside.
- 2
In a bowl, combine the heavy cream, cream cheese, milk, butter, salt and oregano. Microwave for 30–40 seconds to melt the butter, then stir until smooth and fully combined.
- 3
Grease a deep baking dish with butter or olive oil. Layer potato slices on the bottom, spoon over cream sauce, and scatter bacon and herbs. Repeat layers until all ingredients are used.
- 4
Finish with a generous layer of shredded mozzarella and a good sprinkle of grated parmesan.
- 5
Bake for 30–35 minutes until the top is golden and bubbling. Rest for 5 minutes before serving.
💡 Chef's Tip
This gratin tastes even better the next day once the flavors have melded. Reheat covered with foil to keep it creamy. Swap bacon for sautéed mushrooms for an easy vegetarian version.
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