Ingredients

Method

1. 1

   Dice the onion and mince the garlic.

2. 2

   Peel the potatoes and slice them thinly, about 1/8-inch thick.

3. 3

   In a large pot or Dutch oven over medium-high heat, cook the chopped beef bacon until crispy.

4. 4

   Remove the crispy bacon from the pot, leaving the rendered fat behind. Set the bacon aside.

5. 5

   Add the butter to the pot with the bacon fat. Once melted, add the diced onion and minced garlic. Sauté until softened and fragrant.

6. 6

   Sprinkle the flour over the onions and garlic to create a roux. Whisk continuously for about 1 minute.

7. 7

   Slowly pour in the heavy cream while whisking constantly to prevent lumps.

8. 8

   Add the roasted garlic base, Italian seasoning, fresh thyme, smoked paprika, onion powder, and a pinch of nutmeg to the sauce. Whisk until well combined.

9. 9

   Add the cream cheese, half of the smoked gouda, and half of the sharp cheddar cheese to the sauce. Whisk until the cheeses have completely melted and the sauce is smooth and creamy. Season with salt and pepper to taste.

10. 10

    Spread a thin layer of the cheese sauce on the bottom of a baking dish.

11. 11

    Arrange the sliced potatoes in overlapping vertical rows in the baking dish.

12. 12

    Pour the remaining cheese sauce evenly over the potatoes, ensuring they are fully covered.

13. 13

    Cover the baking dish with foil and bake in a preheated oven at 375°F (190°C) for about 40 minutes, or until the potatoes are fork-tender.

14. 14

    Remove the dish from the oven and take off the foil. Top with the remaining shredded smoked gouda, sharp cheddar, and the reserved crispy beef bacon.

15. 15

    Increase the oven temperature to 400°F (200°C). Return the dish to the oven, uncovered, and bake for an additional 10-15 minutes, or until the cheese is melted, bubbly, and golden brown.

16. 16

    Let the dish rest for a few minutes before garnishing with fresh chives and serving.