Cheesy Potato Bacon (Print Version)
# Ingredients:
01 -
3 cloves of garlic, finely chopped.
02 -
4 tablespoons butter, unsalted.
03 -
2 cups of chicken broth, reduced sodium.
04 -
1/2 teaspoon ground black pepper, or adjust to taste.
05 -
1/8 teaspoon of nutmeg, ground.
06 -
4 tablespoons plain flour.
07 -
12 slices of bacon, cooked crisp and broken up.
08 -
3 pounds Russet or Yukon Gold potatoes, thinly sliced to 1/8 inch.
09 -
2 cups of heavy whipping cream.
10 -
4 cups of shredded cheddar.
11 -
1/2 teaspoon of salt, adjust if needed.
12 -
2 tablespoons fresh chives, chopped small.
# Instructions:
01 -
Turn your oven on to 400°F (204°C) and let it heat up.
02 -
Heat the butter in a skillet or pan over medium. Toss in the minced garlic and let it cook for just half a minute, until you smell its aroma.
03 -
Add the flour to the garlic and butter, mixing thoroughly with a whisk. Slowly pour in the chicken broth, continuing to whisk until it transforms into a thick mixture.
04 -
Keep cooking for another minute, stirring the mixture as you pour in the heavy cream. Whisk until you have a smooth sauce. Season with nutmeg, pepper, and salt. Stir for 2 minutes until it starts to bubble and thicken, then take it off the heat.
05 -
Take a 9x13 baking dish and spread a couple spoonfuls of the sauce at the bottom. Place a third of the potato slices over it, then layer with some of the bacon, cheese, and more sauce.
06 -
Keep layering until you've used up all the potatoes, sauce, cheese, and bacon. Add half of the chopped chives on top as a final touch.
07 -
Wrap the dish with foil and bake for 45 minutes. Remove the foil and continue baking for another 45 minutes, till the potatoes are soft and you can easily pierce them with a fork.
08 -
Scatter the rest of the chives on top and serve it while warm.
# Notes:
01 -
Prep it up to a day ahead, then keep it in the fridge.
02 -
Use a mandoline slicer for thin and even potato slices.
03 -
Be generous with the sauce at the bottom to avoid sticking issues.