Ingredients:

  • 2 lbs (900 g) russet potatoes, peeled and diced
  • 1 cup (240 ml) heavy cream
  • 1 cup (100 g) shredded sharp cheddar cheese
  • 1 cup (100 g) shredded Monterey Jack cheese
  • 1/2 cup (120 ml) sour cream
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 6 slices of bacon, cooked until crispy and crumbled
  • 1/2 cup (50 g) panko breadcrumbs
  • 2 tablespoons (30 g) unsalted butter, melted
  • 1/4 cup (20 g) chopped fresh parsley (for garnish)

Instructions:

  1. Peel and dice russet potatoes into uniform cubes.
  2. Boil in salted water until tender (about 10-15 minutes); drain and set aside.
  3. In a large mixing bowl, combine heavy cream, sour cream, shredded cheddar, Monterey Jack, salt, pepper, garlic powder, and onion powder.
  4. Whisk until smooth and well combined.
  5. Add the drained potatoes to the cheese mixture and gently fold to coat evenly.
  6. Preheat the oven to 375°F (190°C).
  7. Pour the cheesy potato mixture into a greased baking dish, spreading evenly.
  8. In a separate bowl, mix crumbled bacon with panko breadcrumbs and melted butter until well combined.
  9. Sprinkle the bacon topping evenly over the potato mixture.
  10. Bake uncovered for 30-35 minutes, until the top is golden brown and bubbly.
  11. Remove from the oven and let it cool for a few minutes.
  12. Garnish with fresh parsley before serving.