Ooey-Gooey Cheddar And Bacon Potato Skillet

Ingredients:

2 lbs Baby Potatoes, Halved
1 1/2 Cups Sharp Cheddar Cheese, Shredded
1/2 Cup Parmesan Cheese, Grated
1/2 Cup Heavy Cream
4 Slices Bacon, Cooked and Crumbled
2 Garlic Cloves, Minced
2 tbsp Butter
1 tbsp All-Purpose Flour
1/2 tsp Black Pepper
1/2 tsp Salt
1 tbsp Fresh Parsley, Chopped (For Garnish)

Directions:

Gather all ingredients.
Boil potatoes in salted water for 10-12 minutes or until tender, then drain.
In a skillet, melt butter over medium heat and stir in minced garlic.
Whisk in flour, cooking for 1-2 minutes to create a roux.
Slowly add heavy cream while whisking continuously until smooth.
Stir in cheddar and Parmesan cheeses until melted and creamy.
Toss in the cooked potatoes, coating them evenly.
Top with crumbled bacon and transfer the skillet to a preheated oven at 400°F (200°C).
Bake for 10-12 minutes until bubbly and golden.
Garnish with fresh parsley before serving.

Prep Time: 15 Minutes
Cook Time: 25 Minutes
Total Time: 40 Minutes
Serves: 4-6