Recipe and Photo by Renee Kohlman
4-5 large Russet potatoes
1 tsp salt
6 slices of double-smoked bacon, chopped
1 large onion, thinly sliced
1 tsp dried thyme
3 Tbs butter
⅓ cup all-purpose flour
3 cups (750 mL) whole milk
1 tsp (5 mL) Dijon mustard
2 cups shredded smoked gouda
To taste salt and pepper, divided garlic chives, finely chopped
- Preheat oven to 350º F
- Wash and peel potatoes. Cut into slices about ½ cm thick. Place potatoes in Dutch oven, cover with cold water and add 1 tsp salt. Cover, bring to a boil and cook for 1 minute. Drain in a colander.
- Meanwhile, cook bacon in a large skillet over medium high heat. When it’s nicely rendered, remove to a paper towel-lined plate using a slotted spoon.
- Sauté the sliced onions in the bacon fat until golden and soft. Stir in dried thyme.
- To make the Bechamel sauce, heat butter in a medium saucepan over medium high heat. When melted, stir in the flour and cook for 1 minute, stirring constantly.
- Whisk in the milk and bring to a simmer, stirring often. When the sauce is bubbling, remove from heat and stir in Dijon mustard and 1 cup of shredded gouda. Next, stir in the caramelized onions and season with salt and pepper.
- Butter a large baking dish and layer in the par-cooked potatoes and bacon, making 3 layers, finishing with bacon on top. Pour the sauce on top of potatoes and bake uncovered for 40 minutes.
- Remove from oven and add remaining cup of shredded gouda. Bake for another 5 minutes or until cheese is golden and bubbling.
- Remove from oven, garnish with chopped chives and let stand 15 minutes before serving.