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.


Anne Burrell's Pommes Chef Anne

Sunny Anderson's Roasted Sweet Potato Mash

Grant's Bacon Potato Salad


Around the Web