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Preheat oven to 400º. In a skillet over medium heat, cook bacon until crispy and drain on paper towels. Reserve 1 tablespoon bacon fat in skillet. Add butter to skillet and let melt. Add garlic and cook until fragrant, 1 minute. Stir in flour and cook for 1 minute more. Whisk in heavy cream and chicken broth and season with salt and pepper. Simmer until thickened slightly, about 5 minutes, then stir in cheddar until melty. Remove from heat. Spoon a thin layer of cheese sauce into the bottom of a large casserole dish. Add a single layer of thinly sliced potatoes. Spoon more sauce over potatoes and top with cooked bacon and jalapeños. Continue to layer until dish is mostly full. Bake until sauce is bubbly and potatoes very tender, 40 to 50 minutes. Let rest at least 15 minutes before serving.