Cooking, Baking & Cocktail Shaking

Roasted Garlic, Bacon & Chive Au Gratin Potatoes

There is nothing more comforting than a steaming casserole dish layered with potatoes, cheese, cream, bacon, and butter. It’s downright heavenly, if you ask me.

Roasted Garlic, Bacon & Chive Au Gratin Potatoes

These Roasted Garlic, Bacon & Chive Au Gratin Potatoes are perfect when you’re feeding a crowd, and I can promise you this: they’re a definite crowd pleaser! These cheese-y, bacon-loaded potatoes didn’t last long at all.

Wanna know a secret: Squirrel was responsible for most of the damage done to this casserole. He somehow managed to take down half the casserole on his own.

Impressive, right? I think I love him even more now that I know he has mad eating skills. Usually I’m the one out eating him. Little but fierce, yo!

Roasted Garlic, Bacon & Chive Au Gratin Potatoes

But, seriously, these au gratin potatoes are delicious. Roasted garlic makes everything better, so I infused the heavy cream with an entire head of roasted garlic. Also, heavy cream… Lots of it! I’m not going to lie, this recipe is so far from healthy. It’s okay, because we’re living on the edge here at One Sweet Mess. It’s all about balance.

Eat a salad for lunch and enjoy an extra helping of these Roasted Garlic, Bacon & Chive Au Gratin Potatoes for dinner. <--- #Winning I used thinly sliced Idaho® Yukon Gold potatoes in this recipe. And, can I just tell you how dreamy it is to finally own a mandolin–so, very dreamy! I’m still not quite sure why it took me so long to purchase one. If you don’t have a mandolin, you can, of course, thinly slice your potatoes using a knife, but just know that owning one is a life saver and game changer. Just the other day, I used it to cut matchstick carrots for a salad. Matchstick. Carrots. Sure, I never really had a use for a matchstick carrot before owning my mandolin, but now that I don’t have to risk cutting off a finger every time I want matchstick carrots, I put them in everything.

I digress.

Roasted Garlic, Bacon & Chive Au Gratin Potatoes

Once you have your potatoes sliced, all you have to do is layer everything in a casserole dish and bake until bubbly and golden brown. I will fight someone for the top layer of crispy golden brown potatoes and cheese. Fight to the death.

Make these if you want to make your family happy this Easter/Passover.

Roasted Garlic, Bacon & Chive Au Gratin Potatoes

Layers of thinly sliced potatoes, roasted garlic-infused cream, bacon, chives, and parmesan cheese get baked until bubbly and golden brown. This delicious casserole is a definite crowd pleaser.

Yield: 6-8 servings

Total Time: 2 hours 15 minutes

Prep Time: 15 minutes

Cook Time: 2 hours


  • 6 large Idaho® Yukon Gold potatoes, very finely sliced
  • 1 head garlic
  • 1 teaspoon olive oil
  • 1 pound thick-sliced bacon, cut into 1-inch pieces
  • 4 tablespoons unsalted butter, plus more for greasing
  • 2 and ¼ cups heavy cream
  • 4 scallions, thinly sliced
  • ¼ cup freshly chopped chives
  • ½ cup grated Parmesan cheese
  • Salt and pepper


  1. Preheat oven to 350 degrees F. Generously butter 9-inch-by-13-inch casserole dish.
  2. Slice a thin layer off the head of garlic to expose the cloves inside. Place garlic in an aluminum foil pouch. Drizzle with olive oil and sprinkle with salt and pepper. Close the pouch and place on a baking sheet. Bake for 35-40 minutes, or until the cloves are soft and tender. Allow the garlic to cool long enough to handle and squeeze out the cloves; set aside.
  3. Heat a large sauté pan over medium heat. Add the bacon to the pan and cook, stirring occasionally, until the bacon is crispy. Using a slotted spoon, transfer the bacon to a paper towel-lined plate; set aside.
  4. Add the butter, heavy cream, and roasted garlic to a saucepan. Heat over medium-low heat until the butter is melted. Whisk the mixture to combine all of the ingredients and break up the roasted garlic cloves.
  5. Place a layer of the potato slices in the bottom of the prepared casserole dish. Pour a thin layer of the cream mixture over the top. Sprinkle with kosher salt and black pepper. Top with approximately 2 teaspoons chopped chives, 2 tablespoons sliced scallions, 3 tablespoons crispy bacon, and 2 tablespoons parmesan cheese. Repeat until all of the potatoes are used up. Top final layer with remaining cream, chives, scallions, bacon, and Parmesan cheese.
  6. Bake at 350 degrees F. uncovered for 1 hour and 15 minutes, or until the potatoes are cooked through and the top is crispy and golden brown. Serve immediately.
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Disclosure: This recipe was developed for the lovely folks at Idaho® Potato. All opinions are my own. Thank you for supporting my recipes and site while I work with brands I adore.

9 Responses to “Roasted Garlic, Bacon & Chive Au Gratin Potatoes”

  1. #
    Linda | Brunch-n-Bites — March 3, 2016 at 11:34 am

    This is definitely most comforting food ever. I love all the ingredients you add to this casserole. Roasted garlic and bacon totally rock this dish!


  2. #
    Tom — March 3, 2016 at 4:25 pm

    HI! I can’t see the recipe!! How do I get it? THANKS


    • Jennie replied March 3rd, 2016 at 4:44 pm

      Hi Tom! Thank you so much for bringing that to my attention. I forgot to add the recipe tag before hitting publish. The recipe template should show up for you now.


  3. #
    Amanda — March 4, 2016 at 6:21 pm

    I love your recipe and have added the ingredients to my grocery list!!!


  4. #
    leslie — March 5, 2016 at 9:25 pm

    Nothing better than Idaho potatoes!!! Love this version of au gratin potatoes!


  5. #
    Gina @ Running to the Kitchen — March 6, 2016 at 11:43 pm

    I was thinly slicing radishes within millimeters of slicing my fingers off in the process the other day realllly thinking about finally getting a mandolin. This post pushed me that much closer b/c OMG THESE POTATOES!


  6. #
    Kayle (The Cooking Actress) — March 11, 2016 at 10:09 pm

    oh yeah, Michael and I could each annihilate half of this-easy! :P I LOOOVE all the flavors involved–au gratin potatoes are the best to begin with and then you put in roasted garlic and chives AND bacon??! Oh Jennie….I love you


  7. #
    Poocha — September 27, 2017 at 9:34 pm

    Sorry but this recipe waaaay too much liquid. In the end our potatoes ended up still raw and basically swimming in soup. Thumbs down.


    • Jennie replied November 8th, 2017 at 11:14 am

      Hi Poocha, 

      I’m so sorry to hear that the recipe didn’t turn out. This is one of our favorite side dishes, so I tend to over-make it and I’ve never had this issue. I decided to make this recipe for dinner tonight and just took it out of the oven and it’s perfect. 

      Did you use heavy cream? Regular milk won’t work for this recipe; it doesn’t thicken like heavy cream. Did you bake it uncovered? Is there anything you did differently, or did you follow the recipe completely? I apologize for asking so many questions, but I’m trying to figure out why the recipe didn’t turn out for you. Thanks! 


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