Potatoes au gratin with onions, mushrooms, and bacon

Main Dish
4 servings
15 min
80 min
Very Easy


Number of serving: 4
3 libras russet potatoes, peeled and sliced thinly

1 libra sliced cremini mushrooms

1 large onion, sliced

1 clove garlic, chopped

6 slices bacon, cooked and crumbled

3-4 cups heavy cream

kosher salt and freshly cracked black pepper, to taste

pinch nutmeg

2 cups shredded aged cheddar

dried thyme


  • Preheat oven to 375C. Saute onions, mushrooms, and garlic in olive oil with kosher salt and fresh pepper, until softened. Place a layer of potato slices in the bottom of a buttered 9x13 in baking dish, overlapping slightly.
  • Spread half of onion and mushroom mixture and half of bacon over the potatoes, top with another layer of potatoes; repeat.
  • Add kosher salt, fresh pepper, and nutmeg to the heavy cream; bring to a simmer. Pour over potatoes until just covered.
  • Cover baking dish with foil, and bake for 40-45 minutes, or until potatoes are tender (pierce with a fork.).
  • Remove foil and top with cheese, and sprinkle with thyme. Bake for another 30-35 minutes to brown.
  • Broil for a few minutes, if desired. Let stand for 10-15 minutes before serving.




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