Description
Rich, velvety layers of tender potatoes intertwined with pungent cheese and crispy bacon, perfect for any occasion.
Ingredients
- 3 large Russet Potatoes (Thinly sliced)
- 1 teaspoon Kosher Salt
- 1 teaspoon Freshly Ground Black Pepper
- 4 tablespoons Unsalted Butter
- 2 cloves Garlic (Freshly minced)
- 1/4 cup All-Purpose Flour
- 2 cups Heavy Cream
- 1 cup Low-Sodium Chicken Broth
- 2 cups Shredded Cheddar
- 1 cup Crispy Bacon (Chopped)
- 1/4 cup Thinly Sliced Chives (For garnish)
Instructions
- Preheat your oven to 375°F (190°C).
- In a large bowl, combine the sliced potatoes with salt and pepper. Toss to coat.
- In a saucepan, melt the butter over medium heat. Add minced garlic and sauté until fragrant.
- Stir in the flour to create a roux. Cook for about 1 minute before slowly whisking in the heavy cream and chicken broth, stirring constantly until thickened.
- Remove from heat and stir in 1 cup of cheddar cheese until melted and smooth.
- In a greased baking dish, layer half of the seasoned potatoes. Pour half of the creamy sauce over them, followed by half of the crispy bacon. Repeat the layers with the remaining ingredients.
- Top with the remaining cheese and cover the dish with aluminum foil.
- Bake for 45 minutes, then remove the foil and bake for an additional 15 minutes, or until golden and bubbly.
- Let cool for a few minutes before garnishing with chives and serving.
Notes
Keep the skin on the potatoes for added nutrients and texture. For maximum flavor, let potatoes sit in salt for about 10 minutes before cooking.
- Prep Time: 20
- Cook Time: 60
- Category: Side Dish
- Method: Baking
- Cuisine: American