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Say goodbye to boring potatoes au gratin

Brandy is the author of the food blog, Nutmeg Nanny. In her spare time she enjoys developing recipes, baking and cooking. She is a small town girl who left the corn fields of Ohio for the scenic beauty of the Hudson Valley region of New ...

And hello to this spicy bacon version

We took a basic au gratin recipe and jazzed it up with creamy horseradish cheese and lots of crispy bacon. Say goodbye to boring potatoes.

Creamy horseradish and bacon au gratin potatoes

I have a confession. I'm a huge carb lover and would probably go insane if I were told I couldn't eat them anymore. Seriously, though, is there anything more comforting than potatoes, cheese and bacon? My husband and I ate these luscious potatoes with a roast chicken, but they are fantastic on their own too. Trust me, I won't judge anyone who decides these flavor-packed potatoes should be eaten with a fork right out of the pan. I have been known to do this a time or two.

Creamy horseradish and bacon au gratin potatoes

Creamy horseradish and bacon potatoes au gratin recipe

Serves 4

Ingredients:

  • 4 cups thinly sliced potatoes
  • 3 tablespoons unsalted butter
  • 3 tablespoons all-purpose flour
  • 1-1/2 cups whole milk
  • 1 tablespoon grated horseradish
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon smoked paprika
  • 1/2 cup diced crispy cooked bacon
  • 2 cups grated horseradish cheese

Directions:

  1. Preheat the oven to 350 degrees F, and spray a 9-inch pie plate with nonstick cooking spray.
  2. Thinly slice the potatoes, and set them aside.
  3. In a large skillet, melt the butter, and once melted, whisk in the flour till smooth.
  4. Slowly whisk in the milk until the mixture is smooth.
  5. Stir in the horseradish, spices, bacon and 1-1/2 cups of cheese. Stir until smooth and the cheese is fully melted.
  6. Add in the potatoes, and stir until they are evenly coated.
  7. Add the potato mixture to the prepared pie plate, spreading them evenly in the pan.
  8. Top with the remaining 1/2 cup of cheese, and bake for 1 hour until bubbly, the cheese is browned on top and the potatoes are fork tender.

More potato recipes

Loaded baked potato chicken casserole
Cheesy Hasselback baked potatoes

Cheesy sausage potato casserole

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