Ingredients
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5 medium baking potatoes, peeled and cut into 1/4 inch slices
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12 slices bacon, cooked and crumbled
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3 tablespoons butter
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2 tablespoons all-purpose flour
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2 cups half-and-half cream
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2 garlic cloves, minced (large cloves)
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1 bay leaf
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1/4 teaspoon salt
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1/4 teaspoon celery seed
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1/4 teaspoon black pepper
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1 1/2 cups cheddar cheese, shredded (6 oz)
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1/2 cup green onion, sliced
Instructions
- Cook potato slices, covered, in boiling water to cover for 5 minutes; drain well.
- Place the potato slices in a greased 13 x 9 x 2 inch baking dish.
- Sprinkle with the bacon and green onion; set aside.
- Melt the butter in a heavy saucepan over low heat; add flour, stirring until smooth.
- Cook 1 minute, stirring constantly.
- Gradually add half-and-half; cook over medium heat, stirring constantly, until the mixture is slightly thickened and bubbly.
- Add the minced garlic, bag leaf, salt, celery seed, black pepper, and cheddar cheese, stirring until the cheese melts.
- Remove the bay leaf and discard.
- Pour the cheese sauce over the reserved potato slices.
- Cover and bake at 350 degrees Fahrenheit for 30 minutes.
- Remove cover, and bake an additional 15 minutes or until the potatoes are tender and the top is lightly browned.