Ingredients

The following ingredients have 4 Servings
  • 4 large Russet potatoes (peeled and sliced into 1/8 inch slices)
  • 2 tablespoons Butter (softened)
  • 1 cup Heavy cream
  • 1 cup Sour cream
  • 2 tablespoons Flour
  • 1 clove Garlic (finely minced)
  • 1/2 teaspoon Salt
  • 1/2 teaspoon Pepper
  • 1 cup Cheddar cheese (shredded)
  • 9 slices Cooked bacon
  • 1 teaspoon Chives

Instruction

  • Preheat the oven to 400°F.
  • Grease a 2-qt. casserole dish with butter.
  • Peel and use a mandolin to slice the potatoes into 1/8 inch slices.
  • In a large bowl whisk together the heavy cream, and flour.
  • Add sour cream, garlic, salt, and pepper, mixing thoroughly.
  • Arrange ⅓ of the potatoes slices in the bottom of the casserole dish, overlapping the edges.
  • Pour 1/3 of the mixture over them, then sprinkle 1/3 of the bacon and ⅓ of the cheese on top.
  • Repeat this step to make a second layer.
  • For the final layer arrange potato slices and cover with last ⅓ of the liquid. Keep last ⅓ of cheese and bacon in reserve.
  • Cover dish with foil and bake for 40 minutes. Then uncover dish and continue baking for 20 minutes.
  • In the last 10 minutes add cheese and bacon to the top of the potatoes.
  • Let dish cool for 10 minutes before serving.
  • Garnish with chives