Loaded Potato au Gratin

77 mins
Serves 1
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Directions

  1. 1Place 12 ounces of bacon on a baking sheet and cook in a 400-degree oven for 15 to 17 minutes until crispy.
  2. 2Place 12 ounces of bacon on a baking sheet and cook in a 400-degree oven for 15 to 17 minutes until crispy.
  3. 3Place 12 ounces of bacon on a baking sheet and cook in a 400-degree oven for 15 to 17 minutes until crispy.
  4. 4Slice three russet potatoes using a mandoline slicer, ensuring uniform thickness.
  5. 5Slice three russet potatoes using a mandoline slicer, ensuring uniform thickness.
  6. 6Slice three russet potatoes using a mandoline slicer, ensuring uniform thickness.
  7. 7Bring a pot of salted water to a rolling boil.
  8. 8Bring a pot of salted water to a rolling boil.
  9. 9Bring a pot of salted water to a rolling boil.
  10. 10Working in batches, par-cook the potato slices in boiling water for two minutes, adding them one by one to ensure even cooking.
  11. 11Working in batches, par-cook the potato slices in boiling water for two minutes, adding them one by one to ensure even cooking.
  12. 12Working in batches, par-cook the potato slices in boiling water for two minutes, adding them one by one to ensure even cooking.
  13. 13Remove the par-cooked potatoes from the water and spread them out on a clean kitchen towel to dry.
  14. 14Remove the par-cooked potatoes from the water and spread them out on a clean kitchen towel to dry.
  15. 15Remove the par-cooked potatoes from the water and spread them out on a clean kitchen towel to dry.
  16. 16In a pot, melt 1/4 cup of unsalted butter over medium heat.
  17. 17In a pot, melt 1/4 cup of unsalted butter over medium heat.
  18. 18In a pot, melt 1/4 cup of unsalted butter over medium heat.
  19. 19Add 4 cloves of minced garlic and three sliced shallots to the melted butter.
  20. 20Add 4 cloves of minced garlic and three sliced shallots to the melted butter.
  21. 21Add 4 cloves of minced garlic and three sliced shallots to the melted butter.
  22. 22Season with a pinch of kosher salt and sauté until tender, about one to two minutes, stirring constantly to prevent the garlic from burning.
  23. 23Season with a pinch of kosher salt and sauté until tender, about one to two minutes, stirring constantly to prevent the garlic from burning.
  24. 24Season with a pinch of kosher salt and sauté until tender, about one to two minutes, stirring constantly to prevent the garlic from burning.
  25. 25Add three tablespoons of all-purpose flour to the pot and stir constantly for one minute to create a roux.
  26. 26Add three tablespoons of all-purpose flour to the pot and stir constantly for one minute to create a roux.
  27. 27Add three tablespoons of all-purpose flour to the pot and stir constantly for one minute to create a roux.
  28. 28Pour in two and three-quarter cups of cold whole milk, stirring constantly until it reaches a boil.
  29. 29Pour in two and three-quarter cups of cold whole milk, stirring constantly until it reaches a boil.
  30. 30Pour in two and three-quarter cups of cold whole milk, stirring constantly until it reaches a boil.
  31. 31Add a pinch of kosher salt.
  32. 32Add a pinch of kosher salt.
  33. 33Add a pinch of kosher salt.
  34. 34Reduce the heat to a simmer and let it cook for 10 to 12 minutes until thickened.
  35. 35Reduce the heat to a simmer and let it cook for 10 to 12 minutes until thickened.
  36. 36Reduce the heat to a simmer and let it cook for 10 to 12 minutes until thickened.
  37. 37Remove the pot from the heat and stir in two cups of pepper jack cheese until completely melted.
  38. 38Remove the pot from the heat and stir in two cups of pepper jack cheese until completely melted.
  39. 39Remove the pot from the heat and stir in two cups of pepper jack cheese until completely melted.
  40. 40Toss all the potato slices with the cheese sauce in a mixing bowl until they are evenly coated.
  41. 41Toss all the potato slices with the cheese sauce in a mixing bowl until they are evenly coated.
  42. 42Toss all the potato slices with the cheese sauce in a mixing bowl until they are evenly coated.
  43. 43Grease a casserole dish with bacon fat.
  44. 44Grease a casserole dish with bacon fat.
  45. 45Grease a casserole dish with bacon fat.
  46. 46Arrange the coated potato slices in the casserole dish.
  47. 47Arrange the coated potato slices in the casserole dish.
  48. 48Arrange the coated potato slices in the casserole dish.
  49. 49Top the potatoes with two cups of grated cheddar cheese.
  50. 50Top the potatoes with two cups of grated cheddar cheese.
  51. 51Top the potatoes with two cups of grated cheddar cheese.
  52. 52Cover the casserole dish with foil and bake in a 375-degree oven for 45 minutes to one hour.
  53. 53Cover the casserole dish with foil and bake in a 375-degree oven for 45 minutes to one hour.
  54. 54Cover the casserole dish with foil and bake in a 375-degree oven for 45 minutes to one hour.
  55. 55Remove the foil, increase the oven temperature to 425 degrees, and bake until the cheese is browned and bubbly.
  56. 56Remove the foil, increase the oven temperature to 425 degrees, and bake until the cheese is browned and bubbly.
  57. 57Remove the foil, increase the oven temperature to 425 degrees, and bake until the cheese is browned and bubbly.
  58. 58Crumble the cooked bacon and sprinkle it over the baked potatoes.
  59. 59Crumble the cooked bacon and sprinkle it over the baked potatoes.
  60. 60Crumble the cooked bacon and sprinkle it over the baked potatoes.
  61. 61Garnish with fresh chives.
  62. 62Garnish with fresh chives.
  63. 63Garnish with fresh chives.

Ingredients

  • 12 ounces bacon
  • 12 ounces bacon
  • 12 ounces bacon
  • 3 russet potatoes
  • 3 russet potatoes
  • 3 russet potatoes
  • salt
  • salt
  • salt
  • 0.25 cup unsalted butter
  • 0.25 cup unsalted butter
  • 0.25 cup unsalted butter
  • 4 cloves minced garlic
  • 4 cloves minced garlic
  • 4 cloves minced garlic
  • 3 sliced shallots
  • 3 sliced shallots
  • 3 sliced shallots
  • 3 tablespoons all purpose flour
  • 3 tablespoons all purpose flour
  • 3 tablespoons all purpose flour
  • 2.75 cups cold whole milk
  • 2.75 cups cold whole milk
  • 2.75 cups cold whole milk
  • 2 cups pepper jack cheese
  • 2 cups pepper jack cheese
  • 2 cups pepper jack cheese
  • 2 cups cheddar cheese
  • 2 cups cheddar cheese
  • 2 cups cheddar cheese
  • chives
  • chives
  • chives

Equipment

ovenbaking sheetmandoline slicerpotkitchen towelpotspatulacasserole dishbox grater

Tips

  • Constantly stir the garlic and shallots to prevent burning.
  • Add potatoes one by one to ensure even cooking.
  • Cook the roux for 1 minute before adding milk.
  • Remove foil and increase oven temperature to brown and bubble the cheese.
Loaded Potato au Gratin | Clip Recipe