Mr. Spock’s Sinful Scalloped Potatoes

1 lb of bacon, cubed
5-6 peeled russet potatoes, sliced 3/16” thick
2 large onions, chopped
1L heavy cream (whipping cream)
4-6 cups of grated aged cheddar (don’t let your guilty conscience be the guide!)
2 tbsp fresh chopped thyme
1 tbsp fresh chopped rosemary
1 1/2 tbsp fresh chopped sage
salt and pepper (to taste)

Preheat oven to 400 degrees F.

Brown bacon over medium heat in a large heavy bottom pot. A Dutch oven or brazing pot is perfect. Remove bacon once browned and place in the bottom of a large casserole dish to hide from any vulchers who may be lurking in your kitchen. Drain most of the bacon fat and add onions, with a tsp or so of kosher salt, and sauté until transparent and sweet. Add the heavy cream and herbs, and bring to a simmer.

In batches, poach the potatoes in the cream for 15 minutes each. You want the potatoes to be soft but not falling apart. Add the potatoes on top of the bacon, add some of the cheese and continue to layer in this order. By this time you will notice that the cream mixture has reduced. Pour the cream and herb mixture over the potatoes so they swim ¾” deep in the goodness.

Place oven for 30-45 minutes. The potatoes are done when the top is nice and brown and crispy.