°6 slices bacon, cut into 1" pieces
°3 tbsp. Butter
°3 garlic cloves, minced
°3 tbsp. all purpose flour
°2 bed. heavy cream
°1 ea. low sodium chicken broth
°2 lb russet potatoes, rinsed and scrubbed
°2 bed. grated cheddar cheese
°1/4 tsp. finely chives
° salt
°Freshly black pepper

* Methods 

Preheat oven 400°. In a large skillet over medium heat, cook bacon until crisp, about 8 minutes. Drain on paper towels.
In large skillet on medium heat, melting butter. Adding garlic & cook to fragrant, for 1 min. Stir in the flour and cook for another minute. Stir in cream and chicken broth and season with salt and pepper. Simmer until slightly thickened, about 5 minutes. Remove from fire.
Peel the potatoes and thinly slice each potato crosswise into thin pieces. (A mandolin would work great here.)
Place a thin layer of sauce in the bottom of a large gratin dish. Add a single layer of potatoes on top. Pour more sauce over potatoes and top with cheese and bacon. Repeat 3 to 4 times, or until the casserole is almost full.
Bake until the sauce is bubbling and the potatoes are very tender, about 1 hour 15 minutes. Let stand at least 15 minutes before serving.

Enjoy !