Ingredients
Scale
- ½ pound thick-cut bacon, diced (about ½ cup cooked) 🥓
- 3 tablespoons unsalted butter 🧈
- ¼ cup all-purpose flour 🌾
- 1½ cups whole milk 🥛
- 1 teaspoon salt 🧂
- ¾ teaspoon onion powder 🧅
- ½ teaspoon black pepper 🌶️
- ½ teaspoon garlic powder 🧄
- 4 cups Yukon Gold potatoes, thinly sliced (about 4 medium) 🥔
- 1 cup sharp cheddar cheese, shredded 🧀
- 1 cup Monterey Jack cheese, shredded 🧀
- 1 tablespoon chopped chives, optional garnish 🌿
- Cooking spray or extra butter to grease the dish 🍳
Instructions
- Preheat oven to 350°F (175°C). Grease an 8×8-inch (1.5‑quart) baking dish with cooking spray or butter and set aside.
- In a medium skillet over medium heat, add the diced bacon and cook 8–9 minutes until crumbles are slightly crisp but not overdone. Transfer bacon to a paper towel–lined plate and reserve about ¼ cup for topping; set the rest aside. Pour off and discard bacon grease (or reserve 1 tablespoon if desired).
- Return the skillet (or use a clean saucepan) to medium heat and add the 3 tablespoons butter. Once melted, whisk in the ¼ cup flour until a smooth paste (roux) forms and the flour is absorbed.
- Slowly pour in the 1½ cups whole milk while whisking constantly to avoid lumps. Continue whisking until the sauce is smooth and beginning to thicken.
- Whisk in the salt, onion powder, black pepper, and garlic powder. Let the sauce bubble gently for 2–3 minutes, whisking frequently to prevent sticking. Remove from heat.
- Place half of the sliced potatoes in an even layer on the bottom of the prepared dish, fanning them slightly so the sauce can penetrate between slices.
- Pour half of the sauce over the first potato layer, spreading so some sauce seeps between slices.
- Sprinkle half of the shredded cheddar and half of the Monterey Jack over the sauce, then scatter about ¼ cup of the cooked bacon crumbles evenly on top.
- Add the remaining potato slices in a final layer and pour the remaining sauce over them, spreading gently to cover.
- Tightly cover the baking dish with aluminum foil and place it on a rimmed baking sheet (to catch any overflow). Bake covered for 40 minutes.
- After 40 minutes, remove the foil and top the potatoes with the remaining shredded cheddar and Monterey Jack. Return uncovered to the oven and bake for another 30 minutes.
- After a total of about 70 minutes of baking, check the potatoes for doneness — they should be fork‑tender. If done, sprinkle the reserved ¼ cup bacon crumbles over the top and bake 4–6 more minutes until the bacon crisps and the cheese is golden and bubbly.
- Remove from oven and let the dish rest 10–15 minutes so the sauce thickens slightly and the slices set.
- Garnish with chopped chives if desired, slice, and serve warm.