INGREDIENTS
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2 1/2 pounds russet potatoes, sliced into ⅛-inch-thick slices
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1 1/2 cups shredded cheddar and Monterey Jack cheese
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1/2 pound cooked (but not crisp) bacon, chopped
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1/2 cup sliced green onions
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1 1/4 cups half and half
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2 teaspoons salt
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1/2 teaspoon ground black pepper, plus more for sprinkling on the layers (to taste)
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Your favorite chopped fresh herbs to garnish (optional)