Ingredients
- 12 ounces Farmer John Premium Thick Cut Bacon12 ounces
- 1/2 stick Unsalted Butter, Softened 1/2 stick
- 2 pounds Yukon Gold potatoes2 pounds
- 8 ounces Sharp cheddar cheese, shredded8 ounces
- 6 ounces Parmesan cheese, shredded6 ounces
- 12 ounces Crema mexicana or heavy cream12 ounces
- to taste Saltto taste
- to taste Pepperto taste
- 1 tablespoon Flour1 tablespoon
- 1 teaspoon Cayenne pepper1 teaspoon
- 1 tablespoon Chives or scallions, thinly cut1 tablespoon
Instructions
Cook the bacon according to directions and roughly chopped
Preheat the oven to 350ºF. Generously brush 6-8 ramekins with butter or bacon grease. (You can also use an oval casserole dish to serve family-style instead of ramekins, if desired)
Combine the cheddar, parmesan cheese, chives, flour, cayenne pepper in a bowl. Thinly slice the potatoes using a mandolin about 1/8 inch thick and add to the cheese mixture. Add a pinch of black pepper, salt and toss to combine
Divide half of the potato-cheese among the prepared ramekins, filling them halfway. Top with cream and cooked bacon, repeat with the remaining potato-cheese mixture and bacon cream
Transfer the ramekins to a baking sheet, cover each with foil and bake for 40 minutes until potatoes are tender. Increase the oven temperature to 425ºF
Uncover the ramekins and bake for another 15-20 minutes until golden brown and cheese is bubbly
Let it sit for 10 minutes before serving
