Cheesy Bacon Potato Casserole

Ingredients

• 4 cups of thinly sliced potatoes (Yukon Gold or Russets work best)
• 1 cup of cooked and crumbled bacon
• 2 cups of shredded sharp cheddar cheese
• 1 cup of sour cream
• 1 cup of heavy cream
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• Salt and pepper to taste
• 1 cup of crushed cornflakes or breadcrumbs
• 1 tablespoon of melted butter
• Additional ½ cup of shredded cheese (for extra cheesy topping)

Instructions

1. Preheat your oven to 375°F (190°C).
2. Wash and thinly slice the potatoes. You can peel them if you prefer, but leaving the skin on adds extra texture and flavor.
3. In a large bowl, combine the sour cream, heavy cream, garlic powder, onion powder, salt, and pepper. Mix well until smooth.
4. In a greased 9x13 inch baking dish, spread half of the sliced potatoes evenly. Pour half of the creamy mixture over the potatoes, then sprinkle half of the crumbled bacon and half of the shredded cheese on top.
5. Add another layer of the remaining potatoes, followed by the rest of the creamy mixture, bacon, and cheese.
6. In a small bowl, combine the crushed cornflakes or breadcrumbs with melted butter. Mix well and sprinkle over the top of the casserole. Add additional cheese if desired.
7. Cover the baking dish with foil and bake in the preheated oven for 45 minutes. Then, remove the foil and bake for an additional 15-20 minutes until the top is golden brown and bubbly.
8. Allow the casserole to cool for about 10 minutes before serving. This will help it set and make it easier to cut into portions.