The bacon is the first thing to smell like dinner: it crackles in the skillet while the potatoes and broccoli wait their turn, and the cheese sauce comes together in that same pan after it’s wiped clean. This cheesy broccoli and potato gratin with bacon is hearty without turning into a heavy block, because the vegetables stay distinct under the sauce instead of disappearing into it. I like that it can sit beside a simple roast or carry the meal with nothing more than a salad.
I divide the sharp cheddar between the sauce and the top, then finish with buttered panko. That gives you a creamy middle and a crisp, golden lid without asking the sauce to do all the work. Once it rests, each scoop brings tender potatoes, broccoli, bacon, and a little crunch from the topping.
Kitchen Note
Stop simmering the sauce once it coats the back of a spoon; it should still pour easily over the vegetables. Letting it reduce until it’s stiff makes it harder to spread evenly through the gratin.
Save this cheesy broccoli and potato gratin with bacon for its bubbling cheddar center and crisp, buttery panko top.
Why This Gratin Needs a Drain Before the Cream Sauce
A creamy bake can turn watery even when the sauce was thick in the skillet. The vegetables bring their own moisture, and any water clinging to them after boiling ends up in the bottom of the dish. That dilutes the cheese sauce and leaves the panko sitting over a looser filling instead of a cohesive gratin.
The short pre-cook does two jobs: it gives the potatoes a head start and softens the broccoli without taking it all the way to tender. Drain the vegetables thoroughly before they go into the baking dish. You want them damp from cooking, not dripping. This little pause matters because the oven time is meant to bring everything together, brown the top, and finish the potatoes—not evaporate a pool of cooking water. A well-drained pan gives you a sauce that clings to the vegetables and a filling that serves in tidy, creamy scoops.
What the Potatoes, Cheddar, and Panko Bring to the Gratin
- Yukon Gold potatoes — Their creamy texture holds together well in a layered bake while still turning tender inside. Choose firm potatoes without green patches; the inexpensive bag is fine here. Red potatoes are a useful stand-in: peel them and cut them to the same thin, even slices. Russets tend to soften and break apart more.
- Broccoli florets — Fresh florets keep a pleasant bite beneath the sauce, and medium, similar-size pieces cook more evenly than a mix of tiny crumbs and large stalks. Cauliflower florets can replace them; cut the pieces about the same size and give them the same brief boil. The flavor will be milder and the texture a little firmer.
- Bacon — Regular bacon brings crisp edges and a smoky, salty note through the creamy potatoes. There’s no need to buy a specialty cut; use bacon you enjoy eating on its own. For a bacon-free dish, leave it out rather than adding another salty ingredient. The gratin will taste less smoky, so keep the seasonings balanced as written.
- Whole milk, heavy cream, and flour — Together, these make a sauce that coats the vegetables instead of soaking in like plain milk. Whole milk and heavy cream are worth keeping for the richest texture; swapping in low-fat dairy makes the sauce lighter and less velvety. The flour thickens the mixture, so whisk it into the softened onion before adding the dairy to avoid lumps.
- Sharp cheddar — Its fuller flavor comes through the cream and potatoes, while the portion on top melts into a savory layer under the crumbs. A block of cheddar is a good buy if you’re grating it yourself; pre-shredded works for convenience, though it may not melt quite as smoothly. Keep the cheese divided so some seasons the sauce and the rest finishes the top.
- Panko and butter — Panko makes a lighter, more irregular crisp topping than standard fine breadcrumbs, and melted butter helps it brown evenly. Regular breadcrumbs can replace it in an equal measure, but the finish will be finer and denser. Stir until the crumbs look evenly coated rather than leaving dry pockets.
Building the Gratin in Four Stages
Crisp the Bacon and Blanch the Vegetables
Heat the oven to 375°F and coat a 9×13-inch baking dish with cooking spray. In a 12-inch skillet over medium heat, cook the chopped bacon for 8–10 minutes, stirring occasionally, until crisp; transfer it to a paper towel-lined plate and wipe the skillet clean. Bring a large pot of water with 1 teaspoon of the salt to a boil, cook the potato slices for 5 minutes, then add the broccoli for 2 minutes more. Drain well, so no water is left pooling around the vegetables.
Soften the Onion and Start the Roux
Melt 2 tablespoons of butter in the cleaned skillet over medium heat. Add the finely diced onion and cook for 4–5 minutes, stirring now and then, until softened and translucent at the edges. Stir in the flour and cook for 1 minute; it should look like a thick paste coating the onion, not a dry dust. If flour remains in pale clumps, keep stirring before adding any liquid.
Whisk the Creamy Cheddar Sauce
Pour in the milk and heavy cream gradually, whisking as you go so the roux blends smoothly instead of forming lumps. Add the remaining salt, black pepper, and nutmeg, then simmer for 3–5 minutes, whisking, until the sauce coats a spoon. Stir in 1 1/2 cups of the cheddar until melted. Keep the whisk moving around the edges of the skillet, where thicker sauce can collect.
Layer, Top, and Bake Until Tender
Arrange the potatoes and broccoli in the prepared dish, fold in the bacon, and pour the sauce evenly over everything. Melt the remaining butter in a microwave-safe bowl, stir in the panko until coated, then sprinkle the remaining cheddar over the gratin and scatter the crumbs across the top. Bake for 25–30 minutes, until the edges bubble, the topping is golden, and a knife slips into the potatoes easily. Rest the gratin for 10 minutes before serving so the sauce settles into the vegetables.
Two Useful Ways to Adapt This Broccoli and Potato Gratin
Make the Gratin Gluten-Free
Use a cup-for-cup gluten-free flour blend in place of the all-purpose flour, and choose gluten-free panko for the topping. Keep the rest of the method the same; the sauce will still thicken, and the crumb topping will keep its crunch.
Give It a Smokier Cheese Finish
Replace the sharp cheddar with smoked Gouda in both the sauce and the topping, dividing it the same way. It melts into the creamy base and adds a deeper smoky note beside the bacon, though you’ll lose some of cheddar’s sharper bite.
Storage and Reheating
- Refrigerator: Refrigerate within 2 hours and keep covered for up to 4 days. The panko softens as it sits.
- Freezer: Freeze cooled portions in airtight containers for up to 2 months; thaw overnight in the refrigerator. The potatoes may soften and the cream sauce may separate slightly.
- Reheating: Cover and warm in a 350°F oven until the center reaches 165°F, then uncover briefly to crisp the top. Microwaving heats it through, but leaves the panko soft.
Questions That Come Up When Making This Gratin
Cheesy Broccoli and Potato Gratin with Bacon
Ingredients
Equipment
Method
- Preheat the oven to 375°F.
- Coat a 9x13-inch baking dish with cooking spray.
- Cook the bacon in a 12-inch skillet over medium heat for 8–10 minutes, stirring occasionally, until crisp.
- Transfer the bacon to a paper towel-lined plate and wipe the skillet clean.
- Bring a large pot of water and 1 teaspoon of the salt to a boil.
- Add the potatoes and cook for 5 minutes.
- Add the broccoli and cook for 2 minutes more.
- Drain the potatoes and broccoli well.
- Melt 2 tablespoons of the butter in the skillet over medium heat.
- Add the onion and cook for 4–5 minutes until softened.
- Stir in the flour and cook for 1 minute.
- Gradually whisk in the milk and cream.
- Add the remaining 1/2 teaspoon salt, pepper, and nutmeg, and simmer for 3–5 minutes, whisking, until thick enough to coat a spoon.
- Stir in 1 1/2 cups of the cheddar until melted.
- Arrange the potatoes and broccoli in the prepared baking dish.
- Fold in the bacon.
- Pour the cheese sauce evenly over the top.
- Melt the remaining 2 tablespoons butter in a microwave-safe bowl.
- Add the panko and stir until evenly coated.
- Sprinkle the remaining 1/2 cup cheddar over the gratin.
- Scatter the buttered panko evenly on top.
- Bake for 25–30 minutes, until bubbling around the edges, golden on top, and the potatoes are tender when pierced with a knife.
- Let the gratin rest for 10 minutes before serving.
