Ryan Scott's Loaded Potato Gratin

by Rachael Ray Show Staff 9:00 AM, December 23, 2016

Aired December 23, 2016

Serves 8-10

8 ounces bacon, chopped
3 (about 2 pounds) Russet potatoes, peeled and sliced 1/4-inch thick
1 1/4 cup heavy cream
1/2 cup sour cream
Butter, for preparing the pan
6 scallions, chopped
1 cup sharp yellow cheddar cheese, grated


Preheat oven to 375°F.

Place the bacon into a cold pan, put the pan on the stovetop and turn heat to medium-high. Cook the bacon, stirring occasionally, until crispy. Remove to a paper towel-lined plate.

In a medium-size bowl, whisk the heavy cream with the sour cream until smooth, set aside.

Butter a 3-quart casserole dish. Using 1/3 of the sliced potatoes, make a layer on the bottom of the casserole dish and top it with 1/3 of the bacon, 1/3 of the scallions and 1/3 of the cheese. Pour 1/3 of the heavy cream mixture over top and repeat twice, so you have three layers of potatoes.

Cover the gratin with foil. (If making ahead of time, refrigerate foil-wrapped casserole until ready to bake.) Place into the oven and cook for 1 hour. After 1 hour, remove the foil and cook for another 15 minutes or until brown and crisp on top.


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