A classic au gratin potato dish featuring thinly sliced yellow potatoes baked in a rich cream sauce with bacon, onions, garlic, and a blend of Gruyere, Fontina, and Parmesan cheeses, topped with fresh chives.
- Preheat oven to 400˚F. Grease a casserole dish.
- Grate 2mm thinly slice potatoes – using a mandolins.
- Fry bacon with onions.
- Grate three cheeses.
- Combine Gruyere, Fontina, Parmesan cheeses and heavy cream. Add fried bacon with onions, roasted garlic, salt/ pepper and fresh thyme.
- Add sliced potatoes and toss-together.
- Put in a baking dish, cover with foil and put in the oven for an hour.
- After an hour, remove the foil and bake until golden brown.
- Sprinkle with chives.
