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WW Recipe of the Day: 4-Ingredient Gouda Potato Bake with Bacon
Today, I’m excited to share this slimmed down simplified version of the classic French tartiflette, a decadent cheesy bacon potato casserole that originates from Savoy in the Alps.
The town of Annecy is located in the southeastern part of France, a few hours from our village. The river that flows through is beautiful with canals that provide great vistas and walking. Little restos are everywhere around the water and tourists flock to in the summertime.
The specialty on almost all the menus here is the same: Tartiflette. We had it and let’s say that along with being one of the most satisfying and hearty meals, a little goes a long way. Traditionally made with a lot of bacon and rich creamy cheese, the potato based dish really sticks to your ribs.
I’d been searching for a long while to find a way to serve this treat with just a few ingredients here in the states and with a lighter touch.
Enter this cheesy potato casserole with a minimum of cheese and bacon and no cream. It takes only minutes to prepare and while it bakes you can busy yourself with making a crunchy salad to go with it and opening a good dry white wine to drink with it.
Table of Contents
How Many Calories and WW Points in this Gouda Bacon and Potato Bake?
According to my calculations, each serving has 256 calories.
To see your WW Points for this recipe, track it in the WW App!
(You must be logged into WW on a smartphone or tablet.)
6 SmartPoints (Green plan)
6 SmartPoints (Blue plan)
5 SmartPoints (Purple plan)
7 PointsPlus (Old plan)
How to Make this Easy Cheesy Baked Potato Bacon Gratin, Step-by-Step
Step 1: Gather and prepare all ingredients.
Step 2: Heat the oven to 350F degrees. Spray an 8-inch baking dish, or casserole dish (affiliate link), with non-stick spray.
Step 3: Line the prepared dish with the bacon. (Opting for center cut bacon will shave a few points if that’s a concern.)
Step 4: Slice the potato into 1/4-inch strips and place over the bacon.
Scatter the onion on top of the potato and then top with the shredded cheese.
Step 5: Bake for 35 minutes, or until very browned and bubbly.
Step 6: Serve hot, directly from the dish or on individual plates.
Recipe Notes
Russet potatoes are my choice here because of the starch content which is high. For a lighter dish, try with white or red potatoes. Classically the baking potatoes are peeled for this dish, however if you’re using red or white or are accustomed to leaving the peels on, please do!
I used apple cured pork bacon, a near second to the French lardon; if you like turkey bacon, increase the amount to 3 slices to get the same flavor. The casserole will be somewhat less rich with lower fat from the turkey bacon. Center cut bacon is another good choice that shaves a few Weight Watchers Points.
The casserole can be assembled and kept, covered, in the fridge up to 2 days in advance. Remove from the fridge a few minutes before baking. The baking time might vary and require a few more minutes to bubble and brown if it’s very cold.
Serving Suggestions
It’s hard to think of this as a main dish, however in France it is often served as one especially in the towns near the Swiss border. A big gratin comes to the table and it is dished up with a good glass of white wine alongside. I’ve done that here in the states and been told it’s the ultimate classy comfort food.
Enjoy as a side dish to simple grilled meats and poultry. This recipe can easily be doubled to serve your family.
Ways to Use Leftovers
Leftovers are yummy if they’ve been stored, covered in the fridge. Simply microwave (affiliate link) until piping hot again and enjoy. A small scoop next to poached or scrambled eggs is a delightful addition to the standard breakfast.
If you’ve made this Cheesy Baked Potato Casserole with Bacon, please give the recipe a star rating below and leave a comment letting me know how you liked it. And stay in touch on Pinterest, Facebook, Instagram and Twitter for the latest updates.
4-Ingredient Gouda Bacon Potato Bake Recipe
Equipment
Ingredients
- 2 slices center cut bacon, cut into 1/4-inch strips
- 1 Russet (baking) potato, washed and peeled
- 1 small white or yellow onion, chopped
- 1/2 cup Shredded gouda cheese
Instructions
- Heat the oven to 350F degrees. Spray an 8-inch baking dish or casserole with non-stick spray.
- Line the prepared dish with the bacon.
- Slice the potato into 1/4-inch strips and place over the bacon. Scatter the onion on top of the potato and then top with the shredded cheese.
- Bake for 35 minutes or until very browned and bubbly.
- Serve hot, directly from the dish or on individual plates.
Notes
(Must be logged into WW on a smartphone or tablet.) 6 SmartPoints (Green plan) 6 SmartPoints (Blue plan) 5 SmartPoints (Purple plan) 7 PointsPlus (Old plan) Russet potatoes are my choice here because of the starch content which is high. For a lighter dish, try with white or red potatoes. Classically the baking potatoes are peeled for this dish, however if you’re using red or white or are accustomed to leaving the peels on, please do! I used apple cured pork bacon, a near second to the French lardon; if you like turkey bacon, increase the amount to 3 slices to get the same flavor. The casserole will be somewhat less rich with lower fat from the turkey bacon. The casserole can be assembled and kept, covered, in the fridge up to 2 days in advance. Remove from the fridge a few minutes before baking. The baking time might vary and require a few more minutes to bubble and brown if it’s very cold.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
