Toss potatoes with oil in a large bowl until well coated.
Divide between 2 large rimmed baking sheets and spread in an even layer.
Remove the bacon with a slotted spoon to a paper towel-lined plate.
Add flour, salt and pepper; cook, stirring, for 1 minute more.
Add milk; cook, stirring and scraping up any brown bits at the bottom of the pan.
When the potatoes are done, remove them from the oven.
Transfer half the potatoes to a 2-quart broiler-safe baking dish.
Spread half the sauce over the potatoes and top with 1/4 cup cheese and 2 tablespoons chives.
Add the remaining potatoes, sauce and cheese.
Top with the bacon.
Let stand for 10 minutes.
Serve topped with the remaining 2 tablespoons chives.
With the skin on, potatoes offer fiber and are a good source of potassium.
Potatoes contain a special pop in of starch calledresistant starch.
It also helps keep you full longer.
Because we use all-purpose flour in this recipe, it is not gluten-free.
However, you could swap that out for gluten-free all-purpose flour to make this recipe gluten-free.
Yes, you might.
it’s possible for you to substitute it with regular bacon with the fatty edges trimmed off.
Gently reheat the sauce until steaming before combining with the potatoes and cheese.
it’s possible for you to roast the potatoes in Step 2 up to 30 minutes ahead.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
