Preheat oven to 400°. In a large skillet over medium heat, cook bacon until crispy, about 8 minutes. Drain on paper towels.
In another large skillet over medium heat, melt butter. Add garlic and cook until fragrant, about 1 minute. Stir in flour and cook for another minute. Whisk in cream and chicken broth and season with salt and pepper. Simmer until thickened slightly, about 5 minutes. Remove from heat.
Peel potatoes and thinly slice each potato crosswise into thin coins. (A mandolin would work great here.)
Spoon a thin layer of sauce into the bottom of a large casserole dish. Add a single layer of potatoes on top. Spoon more sauce over the potatoes and top with cheese and bacon. Repeat 3 to 4 times, or until the casserole dish is mostly full.
Bake until the sauce is bubbly and the potatoes are very tender, about 1 hour 15 minutes. Let rest for at least 15 minutes before serving.
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|Serving Size: 1 (1595g)|
|Recipe Makes: 1|
|Calories from Fat: 4956 (89%)|
|Amt Per Serving||% DV|
|Total Fat 550.7g||734 %|
|Saturated Fat 348.5g||1742 %|
|Monounsaturated Fat 142.5g|
|Polyunsanturated Fat 21g|
|Cholesterol 1457.7mg||449 %|
|Sodium 4103.4mg||141 %|
|Potassium 3985.1mg||105 %|
|Total Carbohydrate 167.5g||49 %|
|Dietary Fiber 12.1g||48 %|
|Sugars, other 155.4g|
|Protein 25.8g||37 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 5592
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