Bacon--use 1/2 to entire package of presliced bacon depending on how much you like bacon--we use turkey bacon
2 Tblspn unsalted butter
4 Garlic cloves, finely chopped
Sea salt and freshly ground black pepper
1/2 bunch fresh chives, finely chopped to 1/4 Cup
2 Pounds Baking Potatoes, unpeeled and thinly sliced (about 1/8" thick, sliced immediatel before using so they don't turn brown.
2 1/2 Cups Heavy Cream
2 Cups Grated Parmesan
Preheat oven to 375
Cut bacon into 1/2 inch chunks. Place a small skillet over medium-low heat and fry the bacon until crisp. Drain on towels and set aside. Can be done ahead of time.
Add 1 Tblsp butter to bacon fat in frying pan. When it has melted, add 1/2 the chopped garlic and give it a quick stir with a wooden spoon to soften. Add the bacon, season with salt and pepper. Remove from heat and add most of the chives, reserving a little for garnish.
Generously butter the bottom and sides of a 9 x 13 " casserole dish. In a large bowl combine potatoes, 1 1/2 cups of cream, 1 cup of parmesan and remaining garlic. Season with salt and pepper. Using your hands, place a layer of potato mixture in casserole. Sprinkle with parmesan, then bacon and repeat layers until mixture and bacon gone, ending with some bacon on top. Pour remaining 1 cup of cream over top and sprinkle with a bit more parmesan. Cover with foil and bake for 1 hour. Remove foil and bake for 30 minutes more to brown. Let rest for 10 minutes before serving. Garnish with remaining chives.
