Ingredients

The following ingredients have 4 Servings
  • 1 pound baby red potatoes, diced into quarters
  • 12 ounce pack of thick bacon, cooked and chopped, about 1½ cups.
  • 2 tbsp butter
  • 2 tbsp all-purpose flour
  • 1¾ cups whole milk
  • 1½ cups extra sharp cheddar, orange
  • 1 cup extra sharp white cheddar
  • 1 tsp salt
  • ½ tsp black pepper
  • 1½ tbsp chopped chives, plus extra for garnish

Instruction

  • Bring a pot of water to a boil and add the potatoes. Bring back to a boil and then cook for about 15 minutes or until soft enough to pierce with a sharp knife.
  • Drain the potatoes and set aside.
  • Preheat the oven to 425°F
  • In a large pan, melt the butter and then add the flour.
  • Whisk until the mixture becomes frothy and slightly golden.
  • Begin to add the milk gradually whisking after each time until the mixture is smooth.
  • Once almost all of the milk has been added, bring the mixture to a simmer and then add the cheese.
  • Whisk in the cheese until melted.
  • Add the remaining milk and season with salt, pepper and chives.
  • Place the potatoes into an 8 inch oven safe pan or dish.
  • Add 1 cup of the chopped bacon over the potatoes.
  • Pour the cheese sauce over the potatoes and bacon covering them completely.
  • Sprinkle the remaining ½ cup of chopped bacon on top of the cheese.
  • Bake in the oven for 25-30 minutes or until the cheese is bubbling and golden.
  • Garnish with extra chives and serve at once.