Preheat oven to 375°F (190°C). Grease a 9x13 inch baking dish.
In a large saucepan, melt Butter over medium heat. Whisk in Flour and cook for 1-2 minutes to create a roux. Gradually whisk in Heavy Cream until smooth. Bring to a simmer, stirring constantly, and cook until thickened, about 5-7 minutes.
Remove from heat and stir in Dill, Chives, Garlic, Onion Powder, White Pepper, and Nutmeg. Season with salt to taste. This is your Ranch Sauce.
In a large bowl, toss thinly sliced Potatoes with Olive Oil, salt, and pepper.
Layer Potatoes in the prepared baking dish. Pour Ranch Sauce over the potatoes, ensuring they are evenly coated. Sprinkle with crumbled Bacon.
Combine Gruyère and Parmesan Cheese and sprinkle evenly over the top.
Cover with foil and bake for 45 minutes. Remove foil and bake for another 15-20 minutes, or until potatoes are tender and the cheese is golden brown and bubbly.
8 oz227 gApplewood Smoked Bacon-thick-cut, cooked and crumbled
2 cups473 mLHeavy Cream
1/4 cup60 mLButter
1/4 cup30 mLAll-Purpose Flour
2 tbsp30 mLFresh Dill-chopped
2 tbsp30 mLFresh Chives-chopped
1 tbsp15 mLGarlic-minced
1 tsp5 mLOnion Powder
1/2 tsp2.5 mLWhite Pepper
1/4 tsp1.25 mLNutmeg-ground
1 cup113 gGruyère Cheese-shredded
1/2 cup57 gParmesan Cheese-grated
2 tbsp30 mLOlive Oil
Equipment
9x13 inch baking dish
Large saucepan
Large bowl
Mandoline (recommended)
Instructions
Preheat oven to 375°F (190°C). Grease a 9x13 inch baking dish.
In a large saucepan, melt Butter over medium heat. Whisk in Flour and cook for 1-2 minutes to create a roux. Gradually whisk in Heavy Cream until smooth. Bring to a simmer, stirring constantly, and cook until thickened, about 5-7 minutes.
Remove from heat and stir in Dill, Chives, Garlic, Onion Powder, White Pepper, and Nutmeg. Season with salt to taste. This is your Ranch Sauce.
In a large bowl, toss thinly sliced Potatoes with Olive Oil, salt, and pepper.
Layer Potatoes in the prepared baking dish. Pour Ranch Sauce over the potatoes, ensuring they are evenly coated. Sprinkle with crumbled Bacon.
Combine Gruyère and Parmesan Cheese and sprinkle evenly over the top.
Cover with foil and bake for 45 minutes. Remove foil and bake for another 15-20 minutes, or until potatoes are tender and the cheese is golden brown and bubbly.
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