Description
A soul-soothing dish of layers of tender potatoes smothered in a velvety cheese sauce, topped with crispy bacon and fresh chives.
Ingredients
- 3 pounds russet potatoes, peeled and thinly sliced into 1/8-inch rounds
- 6 tablespoons unsalted butter
- ½ cup all-purpose flour
- 1 teaspoon kosher salt, plus more to taste
- ½ teaspoon black pepper, plus more to taste
- 3 cups whole milk, brought to room temperature
- 1 cup sharp cheddar cheese, shredded, with half reserved for topping
- 1 cup mozzarella cheese, shredded, with half reserved for topping
- 6 slices thick-cut beef bacon, cooked until crispy and crumbled, reserving half for topping
- ¼ cup fresh chives, finely chopped
Instructions
- Peel the potatoes and slice them thinly (about 1/8 inch). Soak in a large bowl of cold water to remove excess starch.
- Cook the bacon until crispy. Drain on paper towels and crumble into small pieces, reserving half for topping.
- In a large saucepan over medium heat, melt the butter. Whisk in flour and cook for 1-2 minutes to create a roux.
- Gradually whisk in the room-temperature milk until smooth, then simmer until thickened (about 5-8 minutes).
- Lower the heat and stir in the cheddar and mozzarella until completely melted. Season with salt and pepper, tasting as needed.
- Preheat your oven to 375°F (190°C). Drain the potato slices, then layer them in a greased 9×13 inch baking dish with cheese sauce and crumbled bacon. Repeat the layers twice more.
- Top with remaining cheese and bacon. Cover tightly with aluminum foil and bake for 45 minutes. Remove the foil and bake for an additional 15-20 minutes until golden and bubbly.
- Once out of the oven, let rest for 10-15 minutes. Garnish with fresh chives before serving.
Notes
You can substitute russet potatoes for Yukon gold or use low-fat milk for a lighter sauce. Serve with grilled meats or a fresh garden salad.
- Prep Time: 30 minutes
- Cook Time: 60 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American