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.
More potato recipes
Loaded baked potato chicken casserole
Cheesy Hasselback baked potatoes
Cheesy sausage potato casserole
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