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• 2 medium russet potatoes
• 2 tablespoons butter, melted
• 1/4 teaspoon salt
• 1/4 teaspoon ground black pepper

CHEESE SAUCE

• 1 tablespoons butter, salted
• 1 tablespoons all-purpose flour
• 1/2 cup half-and-half
• 3/4 cup shredded gruyere cheese
• 1/2 cup shredded monterey jack cheese
• 1 tablespoons grated parmesan cheese
• 3 pieces thick-sliced bacon, cooked

Garnish

• 1/2 teaspoon minced parsley

 

1. Preheat oven to 450º.
2. Peel the potatoes and slice them into 1/4-inch thick bite size.
3. slices. Toss the potato slices in a bowl with the melted butter,.
4. salt & pepper, then spread them out onto a baking sheet and bake.
5. for 30 minutes or until the edges of the potatoes begin to brown.
6. While the potato slices bake, make the cheese sauce by whisking together the butter and flour in a small saucepan over.
7. medium/low heat. Heat until bubbling, then stir in the half-and-.
8. half. When the mixture begins to bubble again, add the cheese.
9. Continue cooking the sauce over medium/low heat, stirring often,.
10. until smooth.
11. When the potato slices are done, remove them from the oven.
12. and set the oven to high broil.
13. Transfer the potato slices to a shallow casserole dish. Pour.
14. the cheese sauce over the potato slices. Mince the bacon and.
15. sprinkle the bacon over the top of the potatoes.
16. When the oven is hot, broil the dish for 2 minutes or until the.
17. top begins to bubble and brown. When it's done, sprinkle with.
18. 1/2 tsp minced parsley and serve hot.