Bacon Cheese Potato Bake (Print Version)
Layers of cheesy, creamy potatoes with crispy bacon and a hint of fresh chives—a side dish everyone will adore!
# Ingredients:
→ Base
01 -
3 lbs russet potatoes (around 8 to 10 medium-sized), peeled and sliced nice and thin
→ Cheese Sauce
02 -
6 tbsp unsalted butter
03 -
1 tsp kosher salt
04 -
1/2 tsp ground black pepper
05 -
1 cup shredded mozzarella cheese (4 oz), divided
06 -
3 cups whole milk at room temp (26 oz)
07 -
1/2 cup all-purpose flour (about 2 oz)
08 -
1 cup sharp cheddar cheese, shredded (4 oz), divided
→ Toppings
09 -
Chopped chives, about 1/4 cup
10 -
Salt and pepper as you like
11 -
6 crispy, thick-cut bacon slices crumbled up (approx. 1/2 cup), divided
# Steps:
01 -
Heat your oven to 375°F. Cut potatoes into thin slices with a mandoline slicer.
02 -
In a saucepan, melt the butter. Add the flour, salt, and pepper, then stir and cook for roughly a minute. Slowly mix in the milk, cooking about 5 to 8 minutes until it thickens.
03 -
Take it off the heat and mix in half of each cheese until smooth and melted.
04 -
Line a 12-inch oven-ready skillet with potato slices. Sprinkle most of the crumbled bacon on top. Pour the cheese sauce evenly over it all, and layer the rest of the cheese and bacon on top.
05 -
Cover your skillet and bake for an hour until the potatoes are cooked through. Remove the cover and broil for 2 to 3 minutes to get a golden finish.
06 -
Scatter the chopped chives over the dish and season with a pinch of salt and pepper before serving piping hot.
# Helpful Notes:
01 -
For evenly sized potato slices, use a mandoline slicer.
02 -
You can make this ahead of time and warm it up when needed.
03 -
Keep an eye on it while broiling to avoid burning.