• 7-8 medium sized potatoes
• 2 bulbs roasted garlic
• 7 strips of bacon chopped
• 2 tbsp butter
• 1/4 cup flour
• 2 cups milk
• 1/2 cup broth
• 12 oz sharp cheddar shredded
• 6 oz sharp white cheddar shredded
• 1 tsp thyme
• 1 tsp rosemary
• 1/4 tsp sweet paprika
• Salt and pepper to taste

Start roasting garlic for 45-60 minutes

While garlic is roasting peel and slice potatoes

Add potatoes to salted boiling water and boil for 8 minutes

Once boiled add potatoes to ice water

In the same pot add chopped bacon and cook through

Remove bacon pieces and add butter to the grease

Once melted add flour and make a roux

Then add milk, broth, cheeses, and seasonings

Add the two bulbs of roasted garlic and make sure it’s mushed/combined into the sauce (could use an immersion blender for this step but don’t have to)

Stir until cheese is melted and sauce thickens

Drain potatoes and add to a large baking dish

Add salt to the potatoes (enough to taste)

Pour cheese sauce over potatoes

Bake at 350 for 30 minutes

Add bacon and extra shredded cheese to the top (you should have leftover cheese not counting the 12 and 6 oz you added to the sauce) you can use whatever kind you like (mozzarella, more cheddar, Gouda, etc)

Bake another 10 minutes (might have to broil at the end)

Serve