Ingredients
The following ingredients have 9 Servings
- 3 - 4 Russet potatoes (baked, peeled and thinly sliced, about 2 lbs)
- 8 slices bacon (diced)
- 1 medium yellow onion (diced)
- 2 cloves garlic (minced)
- 1/4 cup unsalted butter (½ stick)
- 1/4 cup all-purpose flour
- 2 1/2 cups heavy cream
- 1 tsp fresh thyme
- 1 tsp salt
- 1/2 tsp pepper
- 2 cup Gouda cheese (shredded, Monterey jack or Havarti cheese)
Instruction
- Preheat oven to 375 degrees then butter a 9" x 13" casserole dish. Peel potatoes then submerge in water until you’re ready to slice them.
- Place a medium-sized skillet over medium heat then cook diced bacon for approximately 7–8 minutes until crispy. Transfer bacon to a paper-towel lined plate then drain bacon grease from the skillet, reserving 1 Tbsp of drippings to cook the onions and garlic.
- Return skillet to heat. Add onions and garlic then cook for 4 minutes or until onion becomes translucent. Remove skillet from the heat; stir bacon crumbles into onion mixture then set aside.
- Place a medium-sized saucepan over medium heat then add ½ stick of butter. Once the butter has melted, add flour then whisk to combine. Let flour mixture cook for 1 minute before adding cream then whisk until no lumps remain.
- Stir in thyme, salt and pepper then let mixture come to a bubble. Once the mixture is bubbling, reduce heat to medium-low, simmer for 3 minutes then remove sauce from heat.
- Remove one or two potatoes from the water then cut into ⅛" slices. Cover bottom of the prepared baking dish by ‘shingling,’ or slightly overlapping potato slices. Season the layer of potatoes with salt and pepper.
- Pour ⅓ of the cream mixture over the potatoes then spread evenly. Sprinkle ⅓ of the bacon mixture over the cream layer, followed by ⅓ of the shredded cheese. Repeat 2 more times, seasoning each layer with salt and pepper.
- Bake 45–55 minutes until a knife is easily inserted into the casserole. You’ll be able to feel if the potatoes are still crunchy. Remove from oven then let rest 15 minutes before serving.