Ingredients
- Yukon Gold Potatoes, peeled and thinly sliced: 3 pounds
- Yellow Onion, thinly sliced: 1 medium
- Garlic, minced: 2 cloves
- Heavy Cream: 3 cups
- Gruyere Cheese, shredded: 2 cups
- Cooked Bacon, crumbled: 1 cup
- Fresh Chives, chopped: 1/4 cup
- Salt and Black Pepper: to taste
Instructions
- Step 1: Preheat oven to 375°F (190°C). Grease a 9×13 inch baking dish.
- Step 2: In a large bowl, combine the sliced potatoes, onion, and garlic. Season generously with salt and pepper.
- Step 3: Arrange half of the potato mixture evenly in the prepared baking dish. Sprinkle with half of the Gruyere cheese and half of the crumbled bacon.
- Step 4: Top with the remaining potato mixture, and then pour the heavy cream evenly over the potatoes. Sprinkle with the remaining Gruyere cheese.
- Step 5: Cover the dish with aluminum foil and bake for 45 minutes. Remove the foil and bake for another 15-20 minutes, or until the potatoes are tender and the cheese is golden brown and bubbly.
- Step 6: Let stand for 10 minutes before sprinkling with fresh chives and serving.
Notes
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- For best results, reheat individual portions in the microwave or oven until warmed through, adding a splash of cream if needed to restore moisture.
- Serve alongside grilled steak or roasted chicken for a hearty and comforting meal.
- To prevent the potatoes from drying out, ensure the cream fully covers them before the initial foil-covered bake.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American