4
pounds russet potatoes, peeled and sliced 1/8 inch
... 1/2 lb Bacon, cooked and crumbled
2
tablespoons butter
1
small yellow onion, minced
2
medium garlic cloves, minced
3
cups heavy cream
1
cup whole milk
2
teaspoons dried thyme
2
bay leaves
2
teaspoons salt
1
teaspoon black pepper
1
cup shredded cheddar cheese
1
cup of Monterey Jack Cheese
1
cup shredded Parmesan cheese
Adjust oven rack to the middle position and heat the oven to 350 degrees. Melt the butter in a large Dutch oven over medium-high heat. Add the onion and cook until softened and lightly browned, 5-7 minutes. Add the garlic and cook until fragrant, about 30 seconds. Add the potatoes, cream, milk, thyme, bay leaves, salt and pepper and bring to a simmer. Cover and keep simmering for about 15 minutes or until the potatoes are almost tender. Remove and discard bay leaves. Transfer 1/3 of potato mixture to 3-quart gratin dish and sprinkle with 1/3 of all three cheeses and the bacon. Add another 1/3 layer of both and then the rest. End up sprinkling the top with a light layer of parmesan cheese. Bake until the cream has thickened and is bubbling around the sides and the top is golden brown, about 20 minutes. Cool for at least 5 minutes before serving.
