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8 medium Yukon gold potatoes peeled and thinly sliced

10 oz Beef hickory smoked bacon (crispy + chopped)

8 oz Smoked gouda (shredded), divided ( ½ for sauce ½for topping

8 oz Tillamook extra sharp cheddar, divided ½ for sauce ½ for topping

3 tbsp unsalted butter -roux

3 tbsp ap flour - roux

8 oz Cream cheese

1 cup Heavy cream

2 cup Whole milk

5 Garlic minced

½ sweet onion, diced

1 tbsp Roasted garlic base better than bouillon

2 tbsp Fresh thyme

1 ½ teaspoon smoked paprika

½ tbsp Italian seasoning

½ tbsp onion powder

¼ teaspoon nutmeg

1 teaspoon salt

1 teaspoon fresh black pepper

garnish , fresh chives

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Instructions

1. Preheat your oven to 375°F. Grease a 9x13-inch baking dish with butter.

2. Use a mandoline or sharp knife to slice yukon gold potatoes into ⅛ inch potato slices.( see video for how they should look)

3. Cook the bacon in a dutch oven over medium heat until crispy. Remove and set aside. Leave the beef bacon fat in the pan.

4. Sauté the aromatics add 3 tablespoons of butter to the beef bacon fat, then toss in the diced onion and minced garlic. Cook for 2 minutes until soft, lightly golden and fragrant.

5. Make the roux: Sprinkle in the flour and whisk constantly for 1–2 minutes to cook it out. Slowly pour in the heavy cream and milk, whisking until smooth and slightly thickened.

6. Season the sauce: Stir in fresh thyme, smoked paprika, Italian seasoning, onion powder, nutmeg, and Better Than Bouillon roasted garlic base. Season with salt and pepper to taste.

7. Melt in the cheese: Add the cream cheese and whisk until fully melted and creamy. Then stir in ½ of the smoked gouda and ½ of the cheddar until smooth and glossy.

8. Assemble: Layer the sliced potatoes in the prepared dish. I did 3 rows, I like to add some of the sauce to the bottom of the dish but this is optional.

9. Spoon the rich sauce evenly over the potatoes.

10. Bake uncovered for 35-40 minutes, or until the potatoes are tender and the top is golden, and bubbly.

11. Once they are tender. Sprinkle the remaining smoked gouda, cheddar, and bacon evenly over the top.

12. Turn the oven up to 400°F. Bake until the cheese is melty and bubbly for about and additional 15-20 minutes.

13. Rest for 10–15 minutes before serving so the sauce sets up creamy and perfect.

14. Optional finisher: Sprinkle with extra thyme or fresh chives for that final touch!

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