Ingredients:

  • 3 lbs Yukon Gold potatoes, peeled and thinly sliced
  • 1 tbsp butter, melted
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 2 cups heavy cream
  • 2 cups sharp cheddar cheese, shredded
  • 3 cloves garlic, minced
  • 1 tsp onion powder
  • 1/2 tsp paprika
  • 8 oz thick-cut bacon, cooked crisp and crumbled
  • 1/2 cup fresh chives, finely chopped

Instructions:

  1. Preheat your oven to 375°F (190°C). Grease your baking dish with melted butter to prevent sticking.
  2. Slice your potatoes into rounds about 1/8 inch (3mm) thick.
  3. In a large bowl, whisk together the heavy cream, minced garlic, onion powder, paprika, salt, and pepper.
  4. Stir in 2 cups of the shredded cheddar until mostly incorporated.
  5. Place half of the sliced potatoes into the dish, seasoning lightly with salt.
  6. Sprinkle half of the crumbled bacon and a handful of chives over the potatoes.
  7. Pour half of the cheese sauce over the top.
  8. Repeat the process with the remaining potatoes, bacon, and chives, finishing with the rest of the sauce.
  9. Cover the dish tightly with aluminum foil.
  10. Bake 90 mins until the potatoes are tender when pierced with a fork and the sauce bubbles.