Quick Recipe Version (TL;DR)
Quick Ingredients
- 2 1/2 lb (1.13 kg) Yukon Gold potatoes, peeled (or scrubbed well)
- 8 oz (225 g) thick-cut bacon, chopped
- 10 oz (285 g) sharp cheddar, grated (8 oz for layers + 2 oz for topping)
- 6 scallions, thinly sliced (white and green parts separated)
- 2 tbsp unsalted butter
- 2 tbsp all-purpose flour
- 1 1/4 cups (300 ml) whole milk
- 3/4 cup (180 ml) heavy cream
- 2 cloves garlic, finely grated or minced
- 1 tsp Dijon mustard
- 1 1/2 tsp kosher salt, divided
- 3/4 tsp black pepper
- 1/4 tsp smoked paprika (optional)
Do This
- 1. Heat oven to 375°F (190°C). Butter a 9-inch deep-dish pie plate.
- 2. Cook bacon until crisp; reserve 2 tbsp drippings. Drain bacon.
- 3. Make sauce: butter + flour, whisk in milk/cream, add garlic, Dijon, salt/pepper; melt in some cheddar.
- 4. Slice potatoes 1/8-inch thick. Toss with remaining salt and pepper.
- 5. Layer potatoes, bacon, scallion whites, cheddar, and sauce in the pie plate; repeat. Finish with potatoes + cheddar.
- 6. Bake covered 45 minutes, then uncovered 30–35 minutes until tender and crackly-golden. Rest 10 minutes; top with scallion greens and slice.
Why You’ll Love This Recipe
- Big comfort, simple steps: familiar ingredients, straightforward layering, and a creamy sauce that does the work.
- Crackly, golden top: cheddar bubbles into crisp edges while the potatoes turn tender underneath.
- Great for brunch or dinner: hearty like a casserole, sliceable like a pie.
- Make-ahead friendly: you can prep components in advance, then bake when you’re ready.
Grocery List
- Produce: Yukon Gold potatoes (2 1/2 lb), scallions (6), garlic (2 cloves)
- Dairy: sharp cheddar (10 oz), whole milk (1 1/4 cups), heavy cream (3/4 cup), unsalted butter (2 tbsp)
- Meat: thick-cut bacon (8 oz)
- Pantry: all-purpose flour (2 tbsp), Dijon mustard (1 tsp), kosher salt, black pepper, smoked paprika (optional)
Full Ingredients
For the Bacon & Potato Layers
- 2 1/2 lb (1.13 kg) Yukon Gold potatoes, peeled (or scrubbed very well)
- 1 1/2 tsp kosher salt, divided
- 3/4 tsp black pepper
- 8 oz (225 g) thick-cut bacon, chopped into 1/2-inch pieces
- 6 scallions, thinly sliced (separate white/light-green parts from dark-green tops)
- 10 oz (285 g) sharp cheddar cheese, grated, divided:
- 8 oz (225 g) for the layers
- 2 oz (60 g) for the top
For the Creamy Binding Sauce
- 2 tbsp unsalted butter
- 2 tbsp all-purpose flour
- 1 1/4 cups (300 ml) whole milk
- 3/4 cup (180 ml) heavy cream
- 2 cloves garlic, finely grated or minced
- 1 tsp Dijon mustard
- 1/4 tsp smoked paprika (optional, for a gentle smoky note)
Optional for Serving
- Extra black pepper
- Sour cream or crème fraîche
- Simple green salad with a sharp vinaigrette
Step-by-Step Instructions
Step 1: Prep the oven and pie dish
Arrange a rack in the center of the oven and preheat to 375°F (190°C). Generously butter a 9-inch deep-dish pie plate (about 1 1/2 to 2 inches deep). Set it on a baking sheet to catch any drips and make it easier to handle.
Step 2: Cook the bacon until crisp
In a large skillet over medium heat, cook the chopped bacon, stirring occasionally, until the fat renders and the bacon is deeply golden and crisp, 10–12 minutes.
Use a slotted spoon to transfer bacon to a paper towel–lined plate. Carefully reserve 2 tbsp of the bacon drippings in the skillet (discard any extra or save for another use).
Step 3: Make the creamy cheddar sauce
Return the skillet with the reserved drippings to medium-low heat. Add the 2 tbsp butter. Once melted, whisk in the 2 tbsp flour and cook, whisking constantly, for 1 minute (this cooks out the raw flour taste).
Slowly whisk in the 1 1/4 cups milk, then whisk in the 3/4 cup heavy cream. Add the garlic, Dijon, and smoked paprika (if using). Bring to a gentle simmer, whisking often, until thickened enough to lightly coat a spoon, 3–5 minutes.
Turn off the heat. Whisk in 4 oz (115 g) of the grated cheddar (from the 8 oz “for layers”) until melted and smooth. This gives you a sauce that binds but still lets the potato layers stay distinct.
Step 4: Slice and season the potatoes
Slice the potatoes into 1/8-inch (3 mm) rounds. A mandoline makes this fast and evenly thin, but a sharp knife works too.
Place sliced potatoes in a large bowl. Season with 1 tsp kosher salt (reserve the remaining 1/2 tsp for later) and 3/4 tsp black pepper. Toss well so the seasoning is distributed through the layers.
Step 5: Build the first set of layers
Spread a thin spoonful of sauce on the bottom of the buttered pie plate (this helps prevent sticking). Add a layer of potatoes, slightly overlapping like shingles, using about 1/3 of the slices.
Sprinkle over about 1/2 of the cooked bacon, then scatter all of the scallion whites/light-greens (save the dark-green tops for serving). Sprinkle over about 1/2 of the remaining cheddar reserved for layers (that is, about 2 oz at this stage). Spoon and gently spread about 1/2 of the sauce over the layer, nudging sauce into gaps without disturbing the potatoes too much.
Step 6: Repeat the layers and finish the top
Add another layer of potatoes (another 1/3 of the slices). Top with the remaining bacon and the remaining cheddar reserved for layers (about 2 oz), then spoon over the remaining sauce.
Finish with the final layer of potatoes. Sprinkle evenly with the last 2 oz (60 g) cheddar (the portion reserved “for the top”). Sprinkle with the remaining 1/2 tsp kosher salt to help the top turn deeply seasoned and crisp.
Step 7: Bake until tender, then crackly and golden
Cover the pie plate loosely with foil (tip: lay a sheet of parchment on top first, then foil, to prevent cheese from sticking). Bake on the baking sheet for 45 minutes.
Remove the foil and continue baking until the top is deeply golden with crisp edges and a knife slides into the center with little resistance, 30–35 minutes more. If the top browns too quickly before the potatoes are tender, loosely tent with foil for the last 10 minutes.
Step 8: Rest, garnish, and slice cleanly
Let the pie rest for 10 minutes before slicing. This helps the sauce set so the wedges hold together.
Top with the reserved scallion greens and a few extra cracks of black pepper. Slice into 6 wedges and serve warm.
Pro Tips
- Slice evenly for even baking: Aim for 1/8-inch potato slices. Thicker slices can leave you with a browned top but firm center.
- Don’t boil the potatoes first: The thin slices cook through in the sauce; pre-cooking can make them fragile and lead to a mushier texture.
- Control the salt: Bacon and cheddar vary in saltiness. If your bacon is very salty, reduce the potato seasoning to 1 1/4 tsp total salt instead of 1 1/2 tsp.
- For the crackliest top: Bake uncovered for the full final 30–35 minutes, and position the dish in the center of the oven so the top browns evenly.
- Clean slices: Resting for 10 minutes makes a big difference. Use a sharp knife and a sturdy pie server.
Variations
- Spicy bacon-cheddar pie: Add 1/2 tsp cayenne to the sauce and use pepper jack for half of the cheddar.
- Extra-green version: Add 2 packed cups (60 g) baby spinach. Stir it into the warm sauce until just wilted, then layer as directed.
- All-potato gratin style: Skip bacon and add 1 tsp smoked paprika plus 1/2 tsp dried thyme for a savory, vegetarian-friendly vibe (use butter only, no drippings).
Storage & Make-Ahead
Cool leftovers completely, then cover and refrigerate for up to 4 days. Reheat slices on a baking sheet in a 350°F (175°C) oven for 15–20 minutes, or until hot through and the top re-crisps. For make-ahead, you can cook the bacon and grate the cheese up to 2 days ahead, and slice the scallions 1 day ahead. For best texture, slice the potatoes and assemble just before baking (potatoes oxidize and can weep moisture if they sit too long).
Nutrition (per serving)
Approximate, based on 6 servings: 520 calories, 33 g fat, 22 g protein, 34 g carbohydrates, 3 g fiber, 4 g sugar, 980 mg sodium.
