Cheesy Potato Casserole is comfort food at its finest. Serve it for breakfast, brunch, weeknight dinner or fancy party – it will always be a crowd pleaser.
This classic French dish (potatoes “au gratin”) combines creamy cheese sauce, smokey bacon and tender potatoes. Crispy on top and soft in the middle, it makes a deliciously addictive experience.
Experiment with different kinds of cheeses for variety. Or top with bread crumbs or corn flakes for additional crunch.
You can’t go wrong with creamy and bubbly Cheesy Potato Casserole.
- 2 oz bacon 50 g
- 1 small onion finely chopped
- 2 Tbsp olive oil 25 ml
- 4 Tbsp white wine 60 ml
- 3 unpeeled potatoes diced
- 3 1/2 Tbsp cooking cream 50 ml, light cream
- 4 oz grated cheese 125 g
- a pinch of dry thyme
- salt and black pepper to taste
Saute onion and bacon in a large pan until onion is soft.
Add wine and cook until evaporated.
Add potato cubes and cook until tender, about 15 minutes. If mixture becomes too dry during cooking, add a little bit of water to it.
Season to taste with salt, black pepper and dry thyme. Add cream and heat for 1 minute.
Transfer half of the mixture into a greased casserole dish (4-cups volume). Sprinkle with half of the grated cheese. Repeat with remaining potato and cheese. Bake in 350 F (175 C) preheated oven for about 30 minutes or until golden and bubbling.