* 6 slices bacon, chopped into 1" pieces * 3 tbsp. unsalted butter * 3 garlic cloves, minced * 3 tbsp. all-purpose flour * 2 c. heavy cream * 1 c. chicken broth * 2 lb. russet potatoes (about 4-6 depending on size), rinse and scrubbed clean * 2 c. shredded Cheddar cheese * 1/4 c. finely chopped chives * kosher salt * Freshly ground black pepper

1. Preheat oven to 400 degrees F.
2. Cook bacon until crispy and drain on paper towels.
3. In a large skillet over medium heat, melt butter. Add garlic and sauté until fragrant, about 1 minute. Stir in flour and cook for another minute. Whisk in heavy cream and chicken broth and season with salt and pepper. Simmer until thickened slightly, about 5 minutes. Remove from heat.
4. Peel potatoes and thinly slice each potato crosswise into thin coins. (A mandoline would work great here.)
5. Spoon a thin layer of sauce into the bottom of a large casserole dish. Add a single layer of thinly sliced potatoes on top. Spoon more sauce over the potatoes and top with cheese and bacon. Repeat 3-4 times, or until the casserole dish is mostly full.
6. Bake until the sauce is bubbly and the potatoes are very tender, about 40-50 minutes. Let rest for at least 15 minutes before serving.
Serves 8-10