Dinner

Maola Thanksgiving Bacon and Chive Au Gratin

Bring warmth and flavor to your Thanksgiving table with Maola Thanksgiving Bacon and Chive Au Gratin. This creamy, cheesy side dish combines layers of perfectly sliced russet potatoes with Maola’s rich milk, savory bacon, fresh chives, and a blend of cheddar and Monterey Jack cheeses. It’s the ultimate comfort food, perfect for sharing with loved ones during the holiday season. With every bite, you’ll enjoy a balance of creamy richness and hearty flavors, making this dish a Thanksgiving favorite year after year.

Ingredients

2 pounds russet potatoes, peeled and sliced into 1/4” rounds
1/2 cup chicken broth
3/4 cup Maola Whole or 2% Reduced Fat milk
1/4 cup Maola Heavy Whipping Cream
1/2 teaspoon onion powder
Salt and pepper to taste
4 oz cream cheese, softened
3 garlic cloves
5 slices cooked bacon
Chives to taste
1.5 cup cheddar, freshly grated
1.5 cup Monterrey Jack, freshly grated

Equipment

Mixing Bowl
Mixing Cup
Cheese grate
Dutch oven or casserole dish

Instructions

Preheat oven to 400 degrees
Slice and peel potatoes to 1/4 in thick, ensuring they are evenly sliced.
Combine broth, milk, cream, seasonings in a mixing bowl.
Cut softened cream cheese into 1/2 in cubes.
Sprinkle garlic throughout and tuck in the cream cheese throughout the dish, layering throughout potatoes.
Add grated cheese, bacon crumbles, and chives throughout.
Pour broth mixture on top of potatoes. Sprinkle remaining cheese on top.
Cover with foil and bake for an hour, remove foil and bake for another 30 minutes or until top is brown.
Cool and enjoy before serving!