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.
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 potatoes au gratin recipe
- 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
- Preheat the oven to 350 degrees F, and spray a 9-inch pie plate with nonstick cooking spray.
- Thinly slice the potatoes, and set them aside.
- In a large skillet, melt the butter, and once melted, whisk in the flour till smooth.
- Slowly whisk in the milk until the mixture is smooth.
- Stir in the horseradish, spices, bacon and 1-1/2 cups of cheese. Stir until smooth and the cheese is fully melted.
- Add in the potatoes, and stir until they are evenly coated.
- Add the potato mixture to the prepared pie plate, spreading them evenly in the pan.
- 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.