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INGREDIENTS:
¾ pound bacon
2½ cups heavy cream
3 pounds Yukon Gold potatoes
1¾ cups grated Parmesan, divided
3 cloves garlic, minced
1 tablespoon kosher salt
1 teaspoon black pepper
1 bunch of chives, finely chopped
Preparation:
1.Preheat oven to 375ºF (350ºF for convection ovens).
2.Arrange bacon in a single layer on a parchment-lined sheet tray. Cook in the oven for 20 minutes or until fully cooked and crispy. Remove from oven and drain on paper towels. Roughly chop into ½-inch pieces.
3.Thinly slice potatoes on a mandoline (about ⅛-inch thick). Submerge sliced potatoes in a large bowl with heavy cream. Add 1½ cups Parmesan, garlic, kosher salt, and black pepper to the bowl. Fold to combine.
4.Butter a casserole dish. Arrange about a third of the potatoes in an even layer in the dish. Sprinkle with half the bacon and some of the chives. Arrange half of the remaining potatoes on top. Sprinkle on the rest of the bacon and some more chives (be sure to reserve some chives for garnish). Arrange the rest of the potatoes on top. Pour on any remaining heavy cream mixture. Sprinkle with remaining Parmesan.
5.Cover the dish with foil and cook in the oven for 30 minutes. Uncover and cook for 30 more minutes or until the top of the gratin is golden brown.
6.Let rest out of the oven for at least 15 minutes. Garnish with chives.
