Loaded Potatoes Au Gratin
4 Russet Potatoes, peeled and sliced
4 Tbs Butter, softened
1 cup Heavy Cream
1 cup Sour Cream
2 Tbsp Flour
1 clove Garlic, finely minced
2/3 tsp kosher Salt
1 tsp onion powder
½ tsp Pepper
1 cup Kraft Natural Shredded Cheese Sharp Cheddar Cheese
9 slices Bacon, cooked
Chives to taste
Preheat the oven to 400°F.
Grease a 9-inch pan with 2 tablespoons of the butter. I just used one of my cake layer pans!
Peel and slice the potatoes into ¼ inch slices.
In a large bowl whisk together the heavy cream, and flour.
Add Sour cream, garlic, salt, and pepper, mixing thoroughly.
Arrange ⅓ of the potatoes slices in the bottom of the casserole dish, overlapping the edges.
Pour ⅓ of the mixture over them, then sprinkle ⅓ of the bacon and ⅓ of the cheese on top. And smear or "dot" tiny pieces of 1 tablespoon of butter on top of the cheese.
Repeat this step to make a second layer. Use remaining 1 tablespoon of butter.
For the final layer arrange potato slices and cover with last ⅓ of the liquid. Keep last ⅓ of cheese and bacon in reserve.
Cover dish with foil and bake for 40 minutes. Then uncover dish and continue baking for 20 minutes.
In the last 10 minutes add cheese and bacon and chives to the top of the potatoes.
Let dish cool for 10 minutes before serving.