🥔 Loaded Baked Potato Au Gratin with Ranch & Bacon
This loaded baked potato au gratin with ranch and bacon is the ultimate creamy comfort side dish. Thinly sliced Yukon Gold potatoes are layered with a rich ranch-infused cheese sauce, crispy bacon, and melted cheddar for a perfectly tender, flavorful casserole that’s easy to make and always crowd-pleasing.
Servings 8 servings
Calories 450kcal
Cost $12 for entire recipe
Equipment
- 9×13-inch baking dish
- Medium saucepan
- Mandoline slicer or sharp knife
- Whisk
- Cutting board
- Measuring cups and spoons
- aluminum foil
Ingredients
Potatoes & Layers
- 2½ lbs Yukon Gold potatoes sliced 1/8 inch
- 6 slices bacon cooked and crumbled
Sauce
- 3 tbsp butter
- 3 tbsp all-purpose flour
- 2¼ cups whole milk room temperature
- ½ cup heavy cream
- ½ packet ranch seasoning use up to ¾ for stronger flavor
- 1 tsp garlic powder
- ½ tsp black pepper
- ¼ tsp salt
- 1 cup sharp cheddar cheese freshly shredded
- ½ cup sour cream
Layers
- ½ cup mozzarella cheese freshly shredded
Topping
- ¾ cup cheddar cheese
- ½ cup mozzarella cheese
- ¼ cup green onions sliced
Instructions
- Preheat oven to 375°F and grease a 9x13-inch baking dish. Slice potatoes evenly to 1/8 inch thickness. Do not rinse.
Make the sauce:
- Melt butter in a saucepan over medium heat. Whisk in flour and cook for 1–2 minutes. Slowly whisk in milk and cream.
- Cook until smooth and lightly thickened, forming a pourable cream sauce. Stir in ranch seasoning, garlic powder, black pepper, and salt.
- Remove from heat and stir in cheddar cheese and sour cream until smooth.
Layer the dish:
- Spread a thin layer of sauce on the bottom of the dish. Add half the potatoes, half the sauce, and half the mozzarella with bacon.
- Repeat with remaining potatoes and sauce, ensuring all slices are coated.
Bake:
- Cover tightly with foil and bake for 60–65 minutes.
Check doneness:
- Insert a knife into the center—if it slides through easily, continue. If not, cover and bake another 10–15 minutes.
Finish:
- Remove foil, add topping cheeses, and bake uncovered for 15–20 minutes until melted and lightly golden.
Rest:
- Let rest for 15–20 minutes before serving to allow the sauce to set.
Notes
- For the best texture in this loaded baked potato au gratin, slice Yukon Gold potatoes evenly to about 1/8 inch thick so they cook through at the same rate and become perfectly tender.
- Do not rinse the sliced potatoes—keeping the natural starch helps create a creamy, cohesive cheese sauce as the casserole bakes.
- The sauce should be smooth and pourable before baking, similar to a light cream sauce. It will thicken naturally in the oven and continue to set as the dish rests.
- Use freshly shredded cheddar and mozzarella for the best melt and flavor. Pre-shredded cheese can result in a grainy or oily texture.
- Start with half a packet of ranch seasoning, then taste the sauce before layering. You can add more for a stronger ranch flavor without overpowering the dish.
- Make sure every layer of potatoes is evenly coated with sauce to prevent dry spots and ensure consistent flavor throughout the casserole.
- Always check doneness in the center of the dish. The potatoes should be fork-tender with no resistance before adding the final cheese topping.
- Let the potato au gratin rest for at least 15–20 minutes before serving. This allows the sauce to thicken and helps the casserole hold its shape when sliced.
- For extra flavor, you can add a pinch of smoked paprika or a small amount of smoked gouda to enhance the bacon and create a deeper, more savory profile.