Ingredients:

• 6 large Idaho® Yukon Gold potatoes, very finely sliced
• 1 head garlic
• 1 teaspoon olive oil
• 1 pound thick-sliced bacon, cut into 1-inch pieces
• 4 tablespoons unsalted butter, plus more for greasing
• 2 and ¼ cups heavy cream
• 4 scallions, thinly sliced
• ¼ cup freshly chopped chives
• ½ cup grated Parmesan cheese
• Salt and pepper

Directions:

1. Preheat oven to 350 degrees F. Generously butter 9-inch-by-13-inch casserole dish.
2. Slice a thin layer off the head of garlic to expose the cloves inside. Place garlic in an aluminum foil pouch. Drizzle with olive oil and sprinkle with salt and pepper. Close the pouch and place on a baking sheet. Bake for 35-40 minutes, or until the cloves are soft and tender. Allow the garlic to cool long enough to handle and squeeze out the cloves; set aside.
3. Heat a large sauté pan over medium heat. Add the bacon to the pan and cook, stirring occasionally, until the bacon is crispy. Using a slotted spoon, transfer the bacon to a paper towel-lined plate; set aside.
4. Add the butter, heavy cream, and roasted garlic to a saucepan. Heat over medium-low heat until the butter is melted. Whisk the mixture to combine all of the ingredients and break up the roasted garlic cloves.
5. Place a layer of the potato slices in the bottom of the prepared casserole dish. Pour a thin layer of the cream mixture over the top. Sprinkle with kosher salt and black pepper. Top with approximately 2 teaspoons chopped chives, 2 tablespoons sliced scallions, 3 tablespoons crispy bacon, and 2 tablespoons parmesan cheese. Repeat until all of the potatoes are used up. Top final layer with remaining cream, chives, scallions, bacon, and Parmesan cheese.
6. Bake at 350 degrees F. uncovered for 1 hour and 15 minutes, or until the potatoes are cooked through and the top is crispy and golden brown. Serve immediately.