A deliciously creamy and cheesy potato bake, enhanced with crispy bacon and fresh herbs for a comforting dish.
Preheat your oven to 350°F (175°C).
Preheating ensures even cooking and the right texture for the dish.
Slice the potatoes thinly and evenly. Parboil them in a large pot of boiling water for 5 minutes, then drain.
Parboiling helps to soften the potatoes slightly, reducing baking time.
Cook the bacon in a skillet until crispy, then crumble it into small pieces.
Cooking the bacon until crispy adds a delightful crunch to the dish.
In a saucepan, melt the butter over low heat. Stir in the flour and cook for 1 minute.
Cooking the flour removes its raw taste and creates a smooth sauce base.
Gradually whisk in the half-and-half cream. Cook over medium heat, stirring constantly, until the mixture thickens.
Constant stirring prevents lumps and ensures a creamy sauce.
Add the garlic, bay leaf, salt, celery seed, black pepper, and cheddar cheese to the sauce. Stir until the cheese melts. Remove the bay leaf.
Removing the bay leaf prevents its flavor from overpowering the dish.
Layer the parboiled potatoes in a greased baking dish. Pour the cheese sauce over the potatoes evenly.
Ensure the sauce covers all the potatoes for consistent flavor.
Sprinkle the crumbled bacon and chopped green onions over the top.
Adding toppings before baking allows them to meld with the dish.
Cover the dish with foil and bake for 30 minutes. Remove the foil and bake for an additional 15 minutes until golden brown.
Baking uncovered at the end creates a deliciously crispy top.
Let the dish cool slightly before serving. Garnish with additional green onions if desired.
Allowing the dish to cool slightly helps the layers set for easier serving.
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