Tuscan Bacon Gratin Potatoes are layered with savory, creamy, and subtly sweet goodness. Served bubbly and golden, the perfect side dish.
This comforting Side Dish takes all the rich, cheesy goodness from my classic Potatoes Au Gratin and adds more amazing flavor with the smoky bacon and veggies.
Sabrina’s Tuscan Bacon Gratin Potatoes Recipe
The inspiration for this recipe is classic Tuscan flavors. Sun-dried tomatoes and spinach are staples, and they add a fresh, Italian flair to any dish they’re in. So, combining a classic French gratin cheese topping with this side makes for an unforgettable side dish. It would pair well with Chicken Marsala, or Chicken Piccata. Don’t miss out on my tips for a perfect gratin sauce, and variations listed at the bottom if you want to add even more flair to this dish.
Recipe Card
Ingredients
- 6 yukon potatoes , scrubbed clean and cubed
- 5 ounces fresh spinach leaves
- 1/2 cup bacon , cooked and crumbled
- 1/4 cup unsalted butter
- 1 yellow onion , thinly sliced
- 1 clove garlic , minced
- 3 tablespoons flour
- 1/2 teaspoon kosher salt
- 1/4 teaspoon coarse ground black pepper
- 1/4 teaspoon ground nutmeg
- 2 cups heavy cream
- 2 cups Provolone cheese , shredded, divided
- 1/2 cup sun dried tomatoes in oil , chopped
Instructions
- Preheat the oven to 400 degrees.
- Cut the potatoes into 1″ chunks.
- Layer the potatoes, spinach and bacon together in a greased 9×13 baking pan.
- To a large heavy skillet on medium heat add the butter, onion and garlic and cook for 5-6 minutes until translucent, stirring occasionally.
- Add in the flour, salt, pepper and ground nutmeg and whisk well until flour is completely absorbed.
- Slowly pour in the heavy cream as you whisk the mixture and cook for 8-10 minutes until thickened.
- Whisk in half the provolone cheese and the sun dried tomatoes until the cheese is melted.
- Pour the mixture evenly in the baking dish.
- Cover tightly with foil and bake for 30 minutes.
- Uncover and cook for 20 minutes /timer] then top with remaining provolone cheese.
- Bake for 10 minutes and serve hot.
Nutrition
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Chef’s Note
When you’re working with something like heavy cream, the key is to not boil the sauce. Doing so changes the structure and will ruin it’s integrity. Look for a gentle simmer with bubbles at the edge of the pan, no rolling or aggressive bubbling, and steam rising steadily.
How to Store
- Serve: You shouldn’t leave at room temperature for more than 2 hours.
- Store: If you have leftovers, let them cool and re-cover the tray. Then store the potato dish in the fridge to keep fresh for 3-5 days.
- Freeze: You can also carefully seal the dish to keep in the freezer for 6 months. Let it defrost in the fridge before you reheat in the oven.
Variations
- Sour cream: If you want to add a little bit of tangy flavor, and make your Tuscan Bacon Gratin Potatoes even more creamy, you can add some sour cream. Simply mix a little sour cream with the cheesy, creamy sauce. Then pour it over the potatoes to bake as usual.
- Sausage: If you prefer, you can use ground, cooked sausage to replace the bacon in this recipe. Italian sausage would mix especially well with the flavors already in the dish.
- Cheese: Instead of just provolone cheese, you can use a mix of a lot of different varieties in this recipe. Try a blend of cheddar cheeses, Parmesan, mozzarella, Gruyere cheese, or any of your favorite varieties of shredded cheese.
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