Einkorn Bacon Au Gratin Potatoes
What is einkorn flour?
Watch our video and find out.
Never in the English language have so many sexy words been used in the title of a single recipe. Our gooey einkorn bacon au gratin potatoes contain thinly sliced Russet potatoes layered with cream sauce, bacon, onion, garlic and shredded cheese—swoon.
This dish will far outshine the competition with its unique taste and rich flavor. You can also make bacon au gratin potatoes using traditional all-purpose flour.
Submerge your peeled potatoes in water prior to preparing to prevent them from turning brown during the cooking process. You can also place the sliced potatoes in water; however, you’ll just want to make sure to pat potato slices completely dry before layering them in the casserole.
When the bacon au gratin potatoes are ready to come out of the oven, poke a knife in the center of the casserole to ensure it’s cooked through—you’ll know it needs to cook a few minutes longer if the texture feels crunchy.
Einkorn is helpful for those with gluten sensitivities or intolerances and not intended for those with celiac disease.
Einkorn Bacon Au Gratin Potatoes
- 3-4 Russet potatoes, peeled and thinly sliced, about 2 lbs
- 8 slices bacon, diced
- 1 medium yellow onion, diced
- 2 cloves garlic, minced
- 1/4 cup unsalted butter, ½ stick
- 1/4 cup all-purpose einkorn flour, 1.125 oz
- 2 1/2 cups heavy cream
- 1 tsp fresh thyme
- 1 tsp salt
- 1/2 tsp pepper
- 2 cups Gouda cheese, shredded, or Monterey Jack or Havarti cheese
- Preheat oven to 375 degrees then butter a 9" x 13" casserole dish. Peel potatoes then submerge in water until you’re ready to slice them.
- Place a medium-sized skillet over medium heat then cook diced bacon for approximately 7–8 minutes until crispy. Transfer bacon to a paper towel-lined plate then drain bacon grease from the skillet, reserving 1 Tbsp of drippings to cook the onions and garlic.
- Return skillet to heat. Add onions and garlic then cook for 4 minutes or until onion becomes translucent. Remove skillet from the heat; stir bacon crumbles into onion mixture then set aside.
- Place a medium-sized saucepan over medium heat then add ½ stick of butter. Once the butter has melted, add flour then whisk to combine. Let flour mixture cook for 1 minute before adding cream then whisk until no lumps remain.
- Stir in thyme, salt and pepper then let mixture to come to a bubble. Once the mixture is bubbling, reduce heat to medium-low, simmer for 3 minutes then remove sauce from heat.
- Remove one or two potatoes from the water then cut into 1/8" slices. Cover bottom of the prepared baking dish by ‘shingling,’ or slightly overlapping potato slices. Season the layer of potatoes with salt and pepper.
- Pour 1/3 of the cream mixture over the potatoes then spread evenly. Sprinkle 1/3 of the bacon mixture over the cream layer, followed by 1/3 of the shredded cheese. Repeat 2 more times, seasoning each layer with salt and pepper.
- Bake 45–55 minutes until a knife is easily inserted into the casserole. You’ll be able to feel if the potatoes are still crunchy. Remove from oven then let rest 15 minutes before serving. If the bacon has rendered more fat than you like, feel free to spoon off the excess.
Hey Mindy, you could probably make it a few hours ahead of time and store it in the refrigerator, but I’m not sure about the texture of the potatoes if you were to do it overnight.
Do you think this could be made ahead? It looks incredible!!!!