Planning a family feast? Consider this ramped-up take on your traditional potatoes gratin for your next gathering.
- Softened butter, for the baking dish
- 3 pounds russet potatoes, peeled and very thinly sliced
- 2 large yellow onions, thinly sliced
- 3 garlic cloves, minced
- 3 tablespoons butter
- 8 ounces bacon, cooked and crumbled
- 11/2 cups shredded smoked
- Gouda cheese
- 1 cup shredded Cheddar cheese
- 1 cup heavy cream
- 1 cup milk
- 2 tablespoons all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1 teaspoon Worcestershire sauce
Preheat the oven to 350°F. Butter a 9 by 13‑inch baking dish with softened butter. Cover the bottom of the baking dish with one-third of the potatoes. Top with one-third of the onions and the garlic. Dot with 1 tablespoon of the butter and sprinkle with one-third of the crumbled bacon. Top with one-third each of the Gouda and Cheddar cheeses. Repeat with the remaining ingredients in two more layers, ending with a layer of cheese on top.
Whisk the cream, milk, and flour in a small bowl. Add salt and pepper and stir in the Worcestershire sauce. Pour the cream mixture over the potatoes.
Cover the dish with aluminum foil and bake for 1 hour 10 minutes. Remove the foil and return the dish to the oven. Continue to bake for another 20 to 25 minutes or until the potatoes are tender when pierced with a fork and the top is browned and bubbling. Let stand for 10 minutes before serving.
This recipe comes from dairy farmer Carrie Mess who works with her husband and his parents on their 100-cow dairy farm in Wisconsin. She loves to make this crowd-pleaser for family gatherings, and sometimes swaps out the bacon for other favorites like chicken, ham or mushrooms.
If you love this recipe, you can find more like it in “The Dairy Good Cookbook: Everyday Comfort Foods From America’s Dairy Farm Families.” Learn more about it here or order it below today!