INGREDIENTS
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2 lb. peeled russet potatoes, thinly sliced
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1 1/2 c. half-and-half (or whole milk)
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1 tsp. garlic powder
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2 tsp. garlic powder
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2 tsp. chopped thyme
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1/2 tsp. Freshly ground black pepper
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1 tsp. kosher salt
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1/4 tsp. nutmeg
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1/2 c. finely grated Parmesan
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1/2 c. shredded Gruyère
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2 slices bacon, fried and crumbled