Rustic Decadant Potatoes au gratin

Lynn Socko


A must try if you love potatoes.

★★★★★ 1 vote
20 Min
1 Hr


5 medium
russet potatoes
8 slice
thick cut bacon, diced
3 clove
garlic, grated
1 small
sweet onion, diced
1 c
half and half
1 c
grated cheese, your favorite
3/4-1 c
panko bread crumbs
4 oz
fresh parmesan grated
**cilantro, parsley or scallions for garnish
**salt and pepper to taste


1Place HALF the bacon and the diced onion in a skillet and cook over low heat and cook till bacon is done, last five minutes of cooking add grated garlic. Remove from skillet.
2Scrub potato skins and rinse. Using a mandolin or knife slice into thin rounds.
3You can use a glass baking dish, but i used my cast iron skillet. Lightly grease bottom with olive oil. Start placing potato rounds in bottom.
4Make a second layer of potatoes so that you cannot see bottom of pan.
5Spoon your bacon, onion, garlic mixture over top of potatoes. Pour about 1/2-3/4 of the half and half over top. Salt and pepper if desired. Sprinkle 3/4 of the grated cheese on.
6Place one more layer of potatoes on top. Pour over the rest of the half and half, sprinkle the remaining grated cheese on.
7In a bowl mix together the panko, half the raw bacon and the parmesan cheese. Sprinkle liberally over top of potatoes.
8Cover tightly with non stick sprayed foil. Bake 350° for 30 min. Uncover and bake 30 min longer.Allow to cool for about 10 min before serving. Garnish with any green you like.

About this Recipe

Course/Dish: Potatoes
Main Ingredient: Potatoes
Regional Style: American