Ingredients
- Russet potatoes, peeled and thinly sliced: 3 pounds
- Yellow onion, thinly sliced: 1 medium
- Heavy cream: 3 cups
- Sharp cheddar cheese, shredded: 2 cups
- Cooked bacon, crumbled: 1 cup
- Butter, unsalted: 4 tablespoons
- Garlic, minced: 2 cloves
- Salt and pepper: to taste
Instructions
- Step 1: Preheat oven to 350°F (175°C). Grease a 9×13 inch baking dish.
- Step 2: In a large saucepan, melt butter over medium heat. Add garlic and cook until fragrant, about 1 minute. Stir in heavy cream, salt, and pepper. Bring to a simmer, then remove from heat.
- Step 3: Layer half of the sliced potatoes in the prepared baking dish, followed by half of the sliced onions. Sprinkle with half of the cheddar cheese and half of the crumbled bacon.
- Step 4: Repeat layers with the remaining potatoes, onions, cheese, and bacon.
- Step 5: Pour the cream mixture evenly over the potato layers.
- Step 6: Cover the baking dish with aluminum foil and bake for 1 hour. Remove foil and bake for another 20-30 minutes, or until the potatoes are tender and the top is golden brown and bubbly. Let stand for 10 minutes before serving.
Notes
- For optimal flavor, let any leftovers cool completely before covering tightly and refrigerating for up to 3 days.
- To reheat, cover with foil and bake at 350°F (175°C) until warmed through, or microwave individual portions.
- Garnish with fresh chives or green onions for a pop of color and added freshness.
- Don't overcrowd the potato slices in the baking dish, as this will prevent them from cooking evenly.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American