1 lb. lasagna noodles
1 lb. bacon
13 tbsp. butter
1 large onion, thinly sliced
4 lb. baking potato, peeled and cut into ½ inch cubes
1 c. sour cream
½ c. heavy whipping cream
2 tbsp. chives
½ tsp. pepper
1 c. milk
2 tbsp. flour
12 oz. velveeta cheese, cubed
2 cloves garlic, minced
¼ tsp. nutmeg
12 oz. package shredded cheddar cheese
Cook lasagna noodles, drain and set aside.
In a large skillet, cook bacon until crisp, drain, crumble and set aside.
In a medium saucepan, melt 8 tbsp. of butter. Add onions, cook until onions are soft and transparent. Set aside.
Boil potatoes over high heat, and simmer for 10 minutes, or until tender.
In a large bowl combine potatoes and sour cream. Beat with mixer until smooth.
In a small saucepan, heat cream and 3 tbsp. butter over medium low heat, until butter is melted. Add to potatoes and mix well.
In a large saucepan, heat milk over low heat until warm. Remove from heat and keep warm.
In a small saucepan, melt remaining 2 tbsp. of butter, whisk in flour, cook for 1 - 2 minutes. Do not allow to brown. Remove from heat and add to warm milk, whisking until smooth. Return saucepan to heat and cook over medium low heat until mixture reaches low simmer. Simmer for 5 minutes, or until mixture is thickened. Add velveeta and stir until cheese has melted. Add garlic and nutmeg. Keep warm over low heat.
Preheat oven to 350º.
Spray a 13 x 9 inch baking dish. Arrange a layer of noodles over the bottom, spread ⅓ of potatoes noodles. Sprinkle with a ⅓ of onions, bacon, and cheese. Pour a ⅓ of the cheese sauce over cheese. Repeat layers two times.
Bake for 25 minutes or until bubbly and golden brown.