new favorite potato gratin

creamy, comfort food at its best! I just made this dish and it's my new favorite potato side.


Ingredients

2 lb bacon chopped
2 tablespoons unsalted butter, plus more for greasing the gratin dish
4 garlic cloves, finely chopped
1/2 bunch fresh chives, finely chopped to 1/4 cup
Sea salt and freshly ground black pepper
2 pounds baking potatoes, unpeeled and thinly sliced (about 1/8-inch)
2 1/2 cups heavy cream
2 cups grated Parmesan

Directions

Preheat the oven to 375 degrees F.

Cut the bacon into 1/2-inch chunks. Place a small skillet over medium-low heat and fry the bacon, until crisp. Remove from pan with a slotted spoon and drain on paper towels. Set aside.

Pour out bacon grease and add 1 tablespoon butter to the frying pan. When it has melted add 1/2 the garlic and give it a quick stir with a wooden spoon to soften. Remove from heat and stir in most the chives (reserve some for a garnish) and the drained bacon

Generously butter the bottom and sides of an ovenproof casserole dish.

In a large bowl, combine the potatoes, cream, 1 cup of Parmesan, and the remaining garlic, Season with salt and freshly ground black pepper. Using your hands, place a layer of potatoes in the casserole dish. Sprinkle with Parmesan and repeat with 2 more layers. Spoon the bacon mixture on top and spread it out evenly over the potatoes. Top it off with 2 more layers of potato and Parmesan. Pour the remaining cream left in bowl over the dish. Sprinkle with the remaining Parmesan.

Cover dish with aluminum foil. Bake for 1 hour. Remove foil and bake for 30 minutes until golden brown. Leave for 10 minutes before serving. Garnish with fresh chives.