1 head garlic
Oil
Kosher salt & coarse ground black pepper
6 strips bacon, finely diced
1 small onion, finely diced
Oi
2.5 pounds russet potatoes
2 cups heavy cream
2 ounces shredded smoked gruyere
2 ounces shredded fontina
2 ounces shredded parmesan
1 teaspoon fresh thyme
Butter
Preheat oven to 400
Cut 3/4 inch off the top (pointy end) of the head of garlic to expose the cloves
Drizzle with some oil, sprinkle with a little salt and wrap in foil
Bake 45 minutes, then remove and let cool
While it bakes, add a tablespoon of oil to a skillet and cook the bacon and onions over medium heat 7-10 minutes or until the bacon starts to get crispy and the onions caramelize – set aside
Peel potatoes and slice into 1/8 inch thick rounds – put in a bowl of water to prevent from turning brown
In another large bowl, combine the cream, cheeses, thyme and 1 teaspoon salt and ½ teaspoon black pepper – mix well
Rub 13x9 casserole dish with butter
Drain the potatoes well, and add to the bowl with cheese & cream being sure all sides of potatoes get coated
Stack into the casserole dish, pour remaining cream over the top and cover with foil
Bake 40 minutes covered, then remover foil, and bake another 20 minutes or until browned and bubbly
Garnish with chives before serving