Cheesy Bacon Potatoes (Print Version)
# Ingredients:
01 -
4 cups of shredded cheddar cheese.
02 -
3 garlic cloves, finely chopped.
03 -
2 tablespoons of freshly chopped chives.
04 -
4 tablespoons of butter, unsalted.
05 -
2 cups of cream, heavy.
06 -
1/2 teaspoon ground black pepper, adjust as needed.
07 -
3 pounds of thinly sliced Yukon Gold or Russet potatoes (about 1/8 inch thick).
08 -
12 slices of crumbled fried bacon.
09 -
1/2 teaspoon salt, more or less to taste.
10 -
2 cups of chicken broth, low sodium.
11 -
1/8 teaspoon of ground nutmeg.
12 -
4 tablespoons plain flour.
# Instructions:
01 -
Get your oven ready by setting it to 400°F (204°C).
02 -
Over medium heat, melt the butter in a pan. Toss in the minced garlic and stir for 30 seconds until fragrant.
03 -
Sprinkle the flour onto the buttery garlic mix, then whisk until blended. Slowly pour in the chicken broth and whisk until thickened.
04 -
Keep stirring while cooking for another minute. Pour in the cream and whisk until it’s smooth. Add nutmeg, salt, and pepper, then let it simmer for about 2 minutes, stirring often. Once thickened, take it off the heat.
05 -
Spoon some sauce to coat the bottom of a 9x13 inch dish lightly. Next, lay down a third of the potato slices, followed by a layer of sauce, a third of the cheese, and a third of the bacon.
06 -
Do another two layers of the potatoes, sauce, cheese, and bacon with what’s left. Sprinkle half of the chives on the top.
07 -
Cover the dish with foil and bake for 45 minutes. Take off the foil and bake for another 45 minutes. Check that the potatoes are tender to the fork.
08 -
Slice up, sprinkle the leftover chives, and serve while still warm.
# Notes:
01 -
You can prepare everything a day in advance and keep it in the fridge.
02 -
Use a mandoline slicer to make the potatoes even.
03 -
Start with a hefty layer of sauce to stop it from sticking.