Roasted Garlic Cheesy Potatoes

Ingredients

• 6 Bacon (chopped)
• 2 Garlic (bulbs)
• 2 tbsp Butter (unsalted; add additional 2 tbsp if skipping bacon)
• ¼ cup All-Purpose Flour
• 2 cups Milk (whole)
• ½ cup Chicken Broth
• 18 oz Cheddar Cheese (sharp; shredded (12 oz for sauce + 6 oz for topping))
• ¼ tsp Paprika (sweet)
• 1 tsp Thyme (chopped)
• 1 tsp Rosemary (chopped)
• 4 Potato (yukon gold; peeled and thinly sliced)
• 1 tsp Table Salt (or more to taste)
• 1 Parsley (for garnish)

Instructions

1. 1

   Peel and thinly slice the Yukon gold potatoes. Boil them in salted water for 8 minutes, then drain and set aside.

2. 2

   Prepare the garlic for roasting by slicing the tops off, adding olive oil and salt, wrapping in aluminum foil, and roasting at 400°F.

3. 3

   In a pan, cook the chopped bacon until crispy. Remove the bacon and reserve the fat.

4. 4

   Use the bacon fat to build a roux by adding flour and whisking until smooth.

5. 5

   Whisk in the milk and chicken broth to create the sauce base.

6. 6

   Squeeze the roasted garlic out of the bulbs into the sauce and smash to incorporate. Add 12 oz of shredded sharp cheddar cheese, paprika, thyme, and rosemary.

7. 7

   Line up the potato slices in a large oval baking dish.

8. 8

   Pour the prepared creamy sauce over the potatoes, ensuring even coverage.

9. 9

   Bake uncovered for 35-45 minutes.

10. 10

    Remove from oven, add the remaining 6 oz of shredded mozzarella/cheddar cheese and some of the reserved bacon on top. Broil until golden and bubbly.