Photo: Helen Norman; Styling: Carrie Purcell 
Hands-on Time
20 Mins
Total Time
2 Hours
Yield
Makes 6 to 8 servings

Our Test Kitchen Director's grandmother, Jackie Freeman, has been making this genius recipe for decades. It's the perfect marriage of potato salad with a bubbly, cheesy gratin.

How to Make It

Step 1

Freeze cheese 45 minutes to 1 hour. Meanwhile, cook potatoes in boiling water to cover 25 to 30 minutes or until tender; drain and cool completely.

Step 2

Peel potatoes, and cut into 1-inch cubes. Grate frozen cheese, using large holes of a box grater.

Step 3

Preheat oven to 325°. Whisk together mayonnaise and half-and-half in a large bowl. Stir in onion, olives, potatoes, and cheese until blended. Add salt and pepper to taste. Spoon into a 13- x 9-inch baking dish coated with cooking spray. Top with bacon pieces.

Step 4

Bake at 325° for 55 minutes. Increase oven temperature to broil, and broil 5 minutes or until bacon is crisp. Let stand 5 minutes.

Ratings & Reviews

....too much cheese

steelydanfan
June 04, 2015
Recipe has potential, but is way over the top in mayo, cheese, and cream.  If I prepare again, I will reduce amounts of all.

Delicious - Worth the Time and Effort

SCMaize
April 06, 2015
I have never reviewed a recipe, even though I read reviews and find great recipes on the Internet all the time.... That being said, I am compelled to review this because it is just so darn good and a little bit different. I didn't want to do au gratin or scalloped potatoes, I wanted something similar but "different", and this recipe delivered. Yes, it was tedious to make but it was worth it. Served it to 10 multi-generational family members for Easter dinner and everyone loved it! The night before Easter I boiled the potatoes and pre-cooked the bacon in the microwave, but it still took a good amount of time to finish prepping and put together the next day. The only thing I changed was that I pre-cooked the bacon (as suggested by a reviewer) and I drained and rinsed the olives before adding them. I didn't add any salt because I figured the olives were salty enough. I printed this recipe and I'm sure I will use it again and again for large gatherings. It goes great with honey baked ham!

msstea's Review

Midgie
June 28, 2014
This recipe is a keeper, one to hand on to your family. The only thing. i did differently was to fry the bacon and crumble it first, then top the potato salad with it. That way I didn't have to worry about the broiler.

steelydanfan's Review

gooch621
June 16, 2014
Outstanding recipe. Very versatile. I have done this twice, the second time I peeled/cubed the potatoes first( in cold water), then boiled them. The recipe calls for boiling the potatoes first , then peeling/cubing them, which is a hassle in countless ways. If someone wants to explain why the recipe version is better, I am all ears, but I don't see it. Peel, cube, (cold water bath/storage), then boil. Perfect. The Velveeta needs to be frozen for 1 hour, minimum. 45 minutes is not long enough , I gathered up the Velveeta that could not be grated (15 %), and just chopped it myself, no big deal. My wife does not like olives, so I just used drained/minced pimentos and drained/mild Hatch green chili peppers found in the ethnic or condiment aisle. It turned out fine. I can see substituting the recipe green olives w/pimento for : artichoke hearts/quartered and drained, and maybe a few capers, drained. I really liked the pimento/mild green chili peppers ( both canned), Enjoy !

Beckygreen's Review

Maconite
May 05, 2014
I wish my grandmother would have had Jackie's recipe. I made this for a family Easter dinner and everyone went crazy over it. Deserves more than 5 stars. This is a recipe you pass on to the people you love. Thanks Jackie!

Midgie's Review

Beckygreen
April 21, 2014
I wish I could give this six stars as it's that good. I always make the recipe exactly as printed as I feel that's the fair way to do it when rating. I had a shallot and some fresh garlic that I wanted to add to the recipe but will try that next time. This is a versatile dish that could be changed many ways such as adding ham. Can't wait to make this for my picky grandkids.

CristyF's Review

Ilovebacon
April 21, 2014
N/A

robertaanne's Review

TerriStuart
April 14, 2014
This potato salad is to die for... it's totally decadent and so sinful you'll enjoy every mouthful. Try it!!

TerriStuart's Review

robertaanne
March 30, 2014
This recipe is very time consuming, but it is well worth it!!!

Maconite's Review

CristyF
May 23, 2014
N/A