"Whether I should call this recipe scalloped or au gratin, these potatoes are four-letter-word good. Like ridiculous. Like heavenly. Like unreal. Like worth every moment and more of TLC.
The cheese and cream get in between each layer of thinly sliced potatoes. A touch of apple yields just a touch of sweetness. A touch of nutmeg adds just a touch of warm spice. The smokiness of the bacon and sharpness of shallots cut through the richness. Crispy and golden on the outside, decadent in the middle…it’s a masterpiece. You’ll feel like Leonardo da Vinci making the Mona Lisa. The step-by-step recipe video is on my YouTube channel!"
Apple-Bacon Scalloped Potatoes
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- Recipe Card
Prep time: 1hr 10mins
Cook time: 1hr 10mins
Serves or Makes: 4
Recipe Card
ingredients
- 3 large peeled and thinly sliced on a mandoline russet potatoes
- 2 thinly sliced on a mandoline honeycrisp apples (or granny smith)
- 1 thinly sliced shallot
- 1 cup grated gruyere cheese
- 1/2 pound bacon, diced
- 3/4 cup heavy cream
- 2 tablespoons chopped fresh Italian parsley
- 1/8 teaspoon ground nutmeg
- 1/8 teaspoon black pepper
- Pinch of salt
Method
Step 1
*Depending on how you layer the potatoes and apples and the exact size of your pan, you may need a bit more or less of each ingredient than listed above! Also – you need paper thin slices of both, so using a mandolin is key!
Step 2
I use an 8 1/2-inch oven safe, nonstick skillet for this recipe, so I recommend using a skillet that size for accuracy! You can use a different size nonstick skillet but amount of ingredients and cooking times will vary.
Step 3
For bacon: Sauté diced bacon in a pan until just cooked. Drain and set aside.
Step 4
For layering: In your oven safe, nonstick skillet, starting on the outside of the pan, layer potato slices so that they slightly overlap. Since the potato slices are ovals, I like to layer them vertically (long-side up) so the potatoes stick out the top of the pan a bit. The natural juices of the potato should allow the slices to easily stick to the pan and each other! Place an apple slice between every third slice of potato. The ratio of potato-to-apple should be roughly 3:1. Continue layering potatoes and apples this way until you reach the middle of the pan. It will take a while, but it’s worth it!
Step 5
For cream mixture: In a bowl, mix together 1/2 cup cheese, heavy cream, nutmeg, salt and pepper. Drizzle mixture throughout the skillet.
Step 6
To bake: Bake at 350 degrees for 25 minutes. At 25 minutes, sprinkle remaining 1/2 cup cheese, bacon, and thinly sliced shallots on top. Bake for an additional 30-40 minutes. If you like your potatoes on the al dente side (I do!), I recommend 30 minutes. For softer potatoes, cook for 40 minutes.
Step 7
To serve: Garnish with chopped parsley. Let stand for 10 minutes before slicing. If you don’t finish the potatoes that-day, leave the potatoes in the skillet, cover with foil and refrigerate. Heat in the oven at 400 degrees for 10-15 minutes until hot!