Posted by Tastefully Simple on November 16, 2012
Ah, Thanksgiving … how do I love thee? Let me count the ways: There is not gift-giving pressure, you don’t need a costume or a date, there are no secrets to keep, no mythical creatures to embody and no political connotations. Thanksgiving is all about family and food – two of my favorite things! It’s also a time for reflection and gratitude – it’s good to be grateful.
I am grateful for much … including my wonderful, supportive (and some might say long suffering) husband, my darling daughter – who has had some big accomplishments this year, and my incredible job – because I love what I do! Which leads me to potatoes … I’m grateful for them, too! Potatoes are the leading vegetable crop in the U.S., and the average American eats 138 pounds of them per year – wow!
So today – we have Cheesy Bacon Potatoes Au Gratin – a festival of golden, cheesy, bacony deliciousness! They are easy to make, you can prep them a day or two ahead and bake them later, and they would make any Thanksgiving dinner proud!
Enjoy!
j*a*N*e
Make Ahead Cheesy Bacon Potatoes Au Gratin
Ingredients
- 3 lbs. potatoes, cubed (peeled or unpeeled)
- 3½ cups milk
- 8 oz. shredded sharp Cheddar cheese, divided
- ¼ cup cooked and crumbled bacon
Directions
Place the cubed potatoes in a 3 quart saucepan and cover with cold water. Bring to a boil; reduce heat and simmer until the potatoes are just barely tender; drain and quickly rinse with cold water. For the sauce, combine soup mix with milk in a saucepan; whisk until smooth. Heat over medium heat, stirring frequently, until sauce is thickened. Stir in the cheese – reserving a handful for garnish. Combine the cooked potatoes and the cheese sauce; place in a greased 3-quart baking pan. Refrigerate for up to 2 days. Bake, uncovered, at 350° until heated through – or up to 1 hour. Cover top with foil if the potatoes start to brown. Top with cheese and bacon to serve. Makes 10-12 servings.
Tips and Hints
- First of all – yum! These are really delicious! My family was ooh-ing and aah-ing after one bite.
- I used 2% milk and unpeeled Yukon gold potatoes. I think any milk would work though, and probably any type of potato.
- It was great to make these ahead and then just toss them in the oven on the day of our event. The flavors were nicely melded, and this recipe is so flexible that you can bake it at any temp between 325°F – 375°F and they hold well in the oven – so you don’t have to worry much about the time and temp … just be sure they are completely hot.
- The bacon was a delightful addition … next time I may make extra to stir into the potatoes before baking.
- Any leftovers reheat well in the microwave.