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