Ingredients

• 1.5 kg (3–4 lb) potatoes, peeled and cut into 1–1.5 cm (½ inch) cubes
• 200–250 g (7–9 oz) bacon, chopped
• 2 cups (200 g) shredded cheddar (or a mix of cheddar & mozzarella)
• 1 cup (240 ml) heavy cream or single cream
• 1 cup (240 ml) whole milk
• 2 tbsp butter
• 2 tbsp all-purpose flour
• 1 small onion, finely chopped (optional)
• 1–2 cloves garlic, minced (optional)
• Salt and black pepper to taste
• Fresh parsley or chives, chopped (for garnish)

Instructions

1. Preheat: Heat oven to 190°C (375°F). Grease a 9×13-inch (23×33 cm) baking dish.
2. Par-cook potatoes: Put potato cubes in salted boiling water and simmer 6–8 minutes until slightly tender but still holding shape. Drain well.
3. Cook bacon (and onion): In a skillet over medium heat, cook chopped bacon until crisp. Remove with a slotted spoon and drain on paper towel. If using onion, sauté it briefly in the bacon fat until translucent, add garlic and cook 30 sec. Set aside.
4. Make quick béchamel (optional but silky): In a small saucepan, melt butter over medium heat. Whisk in flour and cook 1 minute. Gradually whisk in milk and cream until smooth. Cook until slightly thickened (2–3 min). Season with salt and pepper.
5. Assemble: Place drained potatoes in the baking dish. Sprinkle half the shredded cheese over potatoes. Scatter cooked bacon (reserve a little for topping) and sautéed onion/garlic. Pour the warm cream sauce evenly over everything. Stir gently to distribute (or arrange layers if you prefer).
6. Top & bake: Sprinkle remaining cheese on top and the reserved bacon. Cover loosely with foil and bake 20 minutes. Remove foil and bake another 12–18 minutes until cheese is bubbly and golden and potatoes are fully tender.
7. Rest & serve: Let the casserole rest 5 minutes, garnish with chopped parsley or chives, then serve warm.

Variations & Tips

• For extra flavor add 1 tsp smoked paprika or 1 tsp dried thyme to the cream sauce.
• Swap bacon for cooked sausage or pancetta, or add sautéed mushrooms for a veggie boost.
• Make-ahead: assemble, cover and refrigerate up to 24 hours. Add 10–15 minutes extra bake time if baking from cold.
• To get a crispier top, remove foil for the last 10–15 minutes and finish under the broiler 1–2 minutes (watch closely).

Storage

Refrigerate leftovers in an airtight container up to 3 days. Reheat in a 175°C (350°F) oven until warmed through.