Directions: |
Directions:Do not prepare the potatoes ahead of time or store them in water; the potato starch is essential for thickening the sauce. A mandoline makes quick work of slicing the potatoes. We prefer sharp cheddar for this recipe, but mild or extra-sharp cheddar can also be used. This recipe can easily be doubled. To do so, use a large Dutch oven instead of a large saucepan in step 1 and let the casserole cool for 30 minutes before serving in step 3.
1. Adjust oven rack to upper-middle position and heat oven to 425 degrees. Bring potatoes, cream, broth, salt, and pepper to simmer in large saucepan over medium-high heat.
2. Reduce heat to medium, cover, and cook, stirring occasionally, until paring knife can be slipped in and out of potatoes with no resistance, about 8 minutes, adjusting heat as necessary to maintain gentle simmer. Off heat, gently stir in 1 cup cheddar and bacon pieces.
3. Transfer potato mixture to 13 by 9-inch baking dish, spread into even layer, and sprinkle with remaining 1 cup cheddar. Bake until bubbling around edges and top is golden brown, about 20 minutes. Let cool for 15 minutes. Serve.
TO MAKE AHEAD: At end of step 2, transfer potato mixture to 13 by 9-inch baking dish and let cool completely. Cover with aluminum foil and refrigerate for up to 24 hours. To serve, keep covered with foil and bake until heated through, about 20 minutes. Uncover, sprinkle with remaining 1 cup cheddar, and continue to bake, uncovered, until bubbling around edges and top is spotty brown, about 20 minutes longer. |