Ingredients
- 2 lbs Yukon gold or russet potatoes, thinly sliced
- 2 tablespoons butter
- 2 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 1 1/2 cups milk
- 1 cup heavy cream
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon smoked paprika
- 1 1/2 cups shredded cheddar cheese, divided
- 1/2 cup shredded mozzarella
- 6 slices cooked bacon, crumbled
- 1/3 cup green onions or chives, sliced
Instructions
1. Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish.
2. In a saucepan, melt butter over medium heat. Add garlic and cook 1 minute.
3. Whisk in flour and cook for another minute to form a roux.
4. Gradually whisk in milk and cream. Simmer until thickened, about 5 minutes.
5. Stir in salt, pepper, paprika, and 1 cup cheddar plus mozzarella until melted.
6. Layer half the potato slices in the baking dish. Pour over half the cheese sauce. Sprinkle half the bacon.
7. Repeat with remaining potatoes, sauce, and bacon. Top with remaining cheddar.
8. Cover with foil and bake for 40 minutes. Uncover and bake 15–20 minutes more until bubbly and golden.
9. Let rest 10 minutes before serving. Garnish with green onions.
Notes
Slice potatoes evenly using a mandoline for consistent texture. You can prep this ahead—just refrigerate before baking. Try adding a pinch of cayenne or Dijon mustard for extra flavor.
- Prep Time: PT20M
- Cook Time: PT60M
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 360
- Sugar: 3g
- Sodium: 620mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 11g
- Cholesterol: 65mg