• NATIONAL SITE
  • BRITISH COLUMBIA
  • SASKATCHEWAN
  • ALBERTA
  • MANITOBA
  • ONTARIO
  • QUEBEC
  • NEW BRUNSWICK
  • NOVA SCOTIA
  • PEI
  • NEWFOUNDLAND AND LABRADOR
  • YUKON
  • NUNAVUT
  • NORTHWEST TERRITORIES
Nutritional Information

Per serving

Calories:
334
Protein:
12g
Fat:
19g
Carbohydrates:
30g
Sodium:
373mg

Credit
The Cookie Writer (thecookiewriter.com)

Serves: 8-12
Prep Time: 15 mins
Cook Time: 70 mins
Notes: Reserve some cheese and cooked bacon for the last 10 minutes of cook time so you are rewarded with a cheesy, crispy topping!
  1. Place a large frying pan over medium-heat. Add bacon and cook until crispy, about 8-10 minutes.
  2. Heat a medium-sized pot over medium heat. Add in butter, waiting until it melts and is bubbling before adding flour. Whisk very frequently for about 5 minutes, or until the roux has deepened in colour. Add garlic in the last minute and cook until aromatic.
  3. In a separate bowl, mix together the milk, cream, salt, pepper, cayenne, oregano, and mustard. Pour into roux, whisking constantly. Bring to a boil and add 2 cups of cheese. Stir until melted and blended. Remove from heat.
  4. Preheat oven to 350°F. Grease a 9x13 inch baking dish. Place in enough potatoes to cover the bottom. Add some sauce and sprinkle with bacon. Repeat again until no potatoes or sauce remains (I save a bit extra sauce to pour over the top potatoes for extra coverage and creaminess.) Reserve some bacon and cheese for topping.
  5. Bake for 1 hour 10 minutes, uncovered until potatoes are soft. In the last 10 minutes, top with bacon and cheese!
     

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