Bacon-Chive Potato Casserole

A pinch of cayenne pepper adds a kick to this creamy casserole — simply omit it or sub in sweet paprika if you prefer less heat. 

Ingredients

• 4 slices bacon, cut into ¼” pieces  
• 2 cups heavy cream 
• 1 bunch fresh chives, finely chopped + additional sprigs 
• ¾ tsp. salt
• 2½ lbs. baking potatoes, peeled, cut into ⅛”-thick slices
• ⅛ tsp. cayenne pepper
• 4 Tbs. + ⅓ cup grated Manchego cheese
• 1 Tbs. butter

Instructions

1. Heat oven to 350°F. Coat 2-qt. baking dish with cooking spray. In nonstick skillet over medium heat, cook bacon, stirring occasionally, until crispy, about 6–7 min.; add heavy cream, chopped chives and ¼ tsp. salt. Reduce heat to low; cook, scraping up bits with wooden spoon, until heated through and flavors blend, about 5 min.; reserve. 
2. Layer ⅓ of potatoes in bottom of baking dish. Sprinkle with ¼ tsp. salt and pinch cayenne pepper; sprinkle with 2 Tbs. cheese. Repeat layering once; top with remaining potatoes.
3. Cut butter into small pieces. Pour reserved cream mixture over potatoes, pressing down on potatoes until firmly packed. Dot with butter pieces; cover with foil. Bake until potatoes are starting to soften, about 1 hr., 10 min. Uncover; sprinkle with remaining ⅓ cup cheese. Bake until golden and bubbly, about 20 min. Let cool slightly before serving. Garnish with additional chive sprigs.