Adapted from Sunday Supper Movement
- 5 pounds russet potatoes (about 12 total potatoes)
- 1 tablespoon Kosher salt, or to taste
- 1 teaspoon black pepper, or to taste
- 2 cups heavy cream
- 2 pounds cooked crispy bacon
- 2 1/2 – 3 cups shredded cheddar cheese
- Chopped chives, to top
- Line an 8×8″ baking dish with parchment paper, allowing some to hang over the sides. Preheat the oven to 350°F
- Peel the potatoes and use a mandoline to thinly slice them, lengthwise, into a large bowl.
- Add in the salt, pepper, and heavy cream, and gently stir until all of the potatoes have been coated in cream.
- Line the bottom of the baking dish with two layers of slightly overlapping slices of potatoes, allowing excess cream to drip off before placing the slices in the baking dish. Then add a layer of cooked bacon. Top with two more layers of potatoes, then another layer of bacon, and then two final layers of potatoes. Transfer the remaining cream to a sealable container and refrigerate for later
- Fold the parchment paper inward and cover with aluminum foil. Bake for 90 minutes, or until the potatoes can easily be pierced with a knife. Weigh down the top of the potatoes with another baking dish filled with cans, two bricks, or any heavy object that can evenly fit over the top. The heavier, the better. Refrigerate for 6 hours or overnight.
- The next day, preheat oven to 425˚F.
- Turn the potatoes out onto a large cutting board. Use a large knife to trim the edges. Cut the potatoes into small squares and skewer with toothpicks.
- Transfer each skewer to a nonstick or greased baking sheet, laying them on their sides. Bake in preheated oven until lightly golden, about 15 minutes. Carefully flip them and bake until crispy and browned, another 15 minutes. Season with additional salt once they’ve come out of the oven, if necessary. Allow to cool for 10 minutes.
- Meanwhile, heat the reserved heavy cream in a small pot over medium heat. Mix in a handful of cheese at a time, stirring until fully melted, and continue until the cheese has reached your desired consistency. Keep warm over low heat, stirring occasionally, until ready to serve.
- Transfer the cheese sauce to a bowl for dipping along with the potato pave bites. Sprinkle with chopped chives and serve immediately.
- Prep Time: 1 hour
- Cook Time: 2 hours