Ingredients
→ Main ingredients
6 strips bacon, chopped
2 bulbs roasted garlic
2 tablespoons unsalted butter (add an additional 2 tablespoons if skipping the bacon)
1/4 cup all-purpose flour
2 cups whole milk
1/2 cup chicken broth
12 ounces sharp cheddar cheese, shredded
1/4 teaspoon sweet paprika
1 teaspoon thyme, chopped
1 teaspoon rosemary, chopped
6 ounces sharp white cheddar cheese, shredded
4-5 medium Yukon Gold potatoes, peeled and thinly sliced
1 teaspoon salt, or more to taste
Parsley for garnish
Steps
Preheat oven to 400°F (200°C). Slice tops off garlic bulbs to expose cloves. Drizzle with olive oil, wrap in foil, and bake for 30-35 minutes until soft and golden.
Slice potatoes thinly. Boil in a large pot of water for 8 minutes. Remove and blanch in ice-cold water.
In a large skillet, cook chopped bacon until crispy. Remove bacon and set aside.
In the same skillet with bacon fat, melt butter. Add flour and whisk to create a roux. Cook for 1-2 minutes until golden.
Gradually whisk in milk and chicken broth until the mixture thickens. Add roasted garlic, salt, black pepper, paprika, thyme, and rosemary. Stir to combine. Optionally, use a potato masher to fully incorporate garlic. Gradually stir in cheeses until sauce is creamy.
Place sliced potatoes in a baking dish. Pour cheese sauce over the potatoes, ensuring even coating. Bake uncovered at 350°F (175°C) for 30 minutes.
Remove dish from oven, sprinkle mozzarella cheese and cooked bacon over the top. Bake for an additional 10-15 minutes until golden and bubbly. Optionally broil for a charred finish. Garnish with parsley before serving.
Allow the dish to rest for a few minutes before serving.
Required Tools
- Large pot
- Large skillet
- Whisk
- Foil for roasting garlic
- Baking dish
- Oven
- Potato masher (optional)