Creamy Bacon and Roasted Garlic Potatoes

Thinly slice the Yukon Gold potatoes.

In a large pan or Dutch oven over medium heat, cook the chopped bacon until crispy. Use a slotted spoon to remove the bacon, setting it aside but leaving the rendered fat in the pan.

Add the butter to the bacon fat and allow it to melt.

Whisk in the flour to create a roux and cook for about 1 minute, stirring constantly.

Slowly pour in the milk while whisking continuously to create a smooth sauce.

Squeeze the cloves from the head of roasted garlic into the sauce and whisk until incorporated.

Reduce heat to low and gradually add about three-quarters of the shredded sharp cheddar cheese, whisking until the cheese is fully melted and the sauce is smooth.

Stir in the dried rosemary, dried thyme, salt, and pepper.

Arrange the sliced potatoes vertically in an oval baking dish.

Pour the creamy cheese sauce evenly over the potatoes, making sure it gets in between the slices.

Top the potatoes with the remaining sharp cheddar, the shredded white cheddar, and the reserved crispy bacon bits.

Cover the baking dish tightly with aluminum foil.

Bake in a preheated oven for 45 minutes, or until the potatoes are fork-tender. For a golden-brown top, remove the foil for the last 10-15 minutes of baking.

Garnish with fresh parsley before serving.