Super Cheesy Bacon and Onion Potato Gratin

From the kitchen of Wisconsin dairy farmer and blogger Carrie Mess (aka “Dairy Carrie”), reprinted with permission from “The Dairy Good Cookbook: Everyday Comfort Foods from America’s Dairy Farm Families.” Andrews McMeel Publishing ©2015

Photo credit: Peter Krumhart and Dean Tanner

Super Cheesy Bacon Onion Potato Gratin

This super cheesy bacon and onion potato gratin recipe from blogger Carrie Mess (aka “Dairy Carrie”) is extremely versatile. Carrie, who works with her husband and his parents on their hundred-head dairy farm in southern Wisconsin, sometimes changes up the cheese she uses, or uses chicken, ham or mushrooms in place of the bacon. She loves to make it for family gatherings. “Our farm is about an hour from where my family lives,” Carrie says. “I can put this dish in a thermal bag, in the car right out of the oven and in an hour when I get to my grandma’s it’s perfectly set and ready to be devoured!”

Super Cheesy Bacon and Onion Potato Gratin

Prep Time: 30 minutes

Cook Time: 1 hour, 30 minutes

Total Time: 2 hours

Serving Size: 12-16


  • Softened butter, for the baking dish
  • 3 pounds russet potatoes, peeled and very thinly sliced
  • 2 large yellow onions, thinly sliced
  • 3 garlic cloves, minced
  • 3 tablespoons butter
  • 8 ounces bacon, cooked and crumbled
  • 1 1/2 cups shredded smoked Gouda cheese
  • 1 cup shredded Cheddar cheese
  • 1 cup heavy cream
  • 1 cup milk
  • 2 tablespoons all-purpose flour
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 teaspoon Worcestershire sauce


  1. Preheat the oven to 350 degrees F. Butter a 9- by 13- inch baking dish with softened butter. Cover the bottom of the baking dish with one-third of the potatoes. Top with one-third of the onions and garlic. Dot with 1 tablespoon of the butter and sprinkle with 1/3 of the crumbled bacon. Top with 1/3 each of the Gouda and Cheddar cheeses.
  2. Repeat steps with the remaining ingredients in two more layers, ending with the layer of cheese on the top.
  3. Whisk the cream, milk and flour in a small bowl. Add salt and pepper and stir in the Worcestershire sauce. Pour the cream mixture over the potatoes.
  4. Cover the dish with aluminum foil and bake for 1 hour 10 minutes. Remove the foil and return the dish to the oven. Continue to bake for another 20 to 25 minutes or until the potatoes are tender when pierced with a fork and the top is browned and bubbling. Let stand 10 minutes before serving.

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