PREP
4# yukons, unpeeled and sliced 1/4"
1 c onion, sliced thinly
4 cloves garlic, crushed
300 g cheese, grated (pepper jack, gruyere and/or cheddar), divided (200 for first layer then no cheese on the second layer until first bake is done)
SAUTE onion in bacon grease for about 10 minutes covered (do not caramelize) then ADD garlic
MAKE ROUX
4 T butter
3 T AP flour
MAKE SAUCE simmer about 4 minutes:
roux
1/2 t garlic grain
1 T salt
1 t thyme
1/4 t cayenne
1/2 t pepper, fresh
3 cup milk
1 cup cream
ASSEMBLE DISH
LAYER potatoes (lightly salt and pepper layers) and sauce [first layer gets 1/3 the sauce, 200 g of the cheese and the bacon then layer the second row which gets remaining sauce and NO cheese reserving final 100 g cheese]
1 t S&P sprinkled over potato layers
BAKE, covered, in buttered pan in foil at 375 for 75 minutes then REMOVE foil [ADD remaining cheese PLUS the TOPPING and dust with paprika] and continue BAKING for 30 MINUTES AT 350.