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Einkorn bacon au gratin potatoes recipe

Einkorn Bacon Au Gratin Potatoes

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Your favorite ingredients make a rock star dish with our gooey einkorn bacon au gratin potatoes recipe!
Course side dishes
Prep Time 30 mins
Cook Time 55 mins
Total Time 1 hr 25 mins
Servings 8 -10 servings
Calories 541
Author Cheryl Najafi


  • 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.


A mandolin is a quick and easy way to make uniform potato slices. If you don’t have one, just try to slice them as uniformly as possible for even cooking!


Calories: 541kcal | Carbohydrates: 22g | Protein: 13g | Fat: 46g | Saturated Fat: 27g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 11g | Cholesterol: 161mg | Sodium: 749mg | Potassium: 453mg | Fiber: 2g | Sugar: 2g