makes: (1) 9x13" pan


  • ~3 lbs russet potatoes (4-5 potatoes) - peeled and thinly sliced (soak in water while you prep so it doesn't brown)
  • ~10 pieces bacon - cooked & diced
  • 2 jalapeños - finely diced (no seeds = mild, one w/seeds = medium, both w/seeds = spicy)
  • 2 leeks (white and light green part only) -thinly sliced
  • 1 ½ tsp salt & black pepper
  • 2 cloves of garlic -minced
  • 2 cups of heavy cream
  • 1 ½ cups of half & half
  • 1 cup Colby jack cheese -shredded (additional 1/4 cup for top)
  • 1 cup pepper jack cheese -shredded (additional 1/4 cup for top)
  • 1 tbsp parsley -chopped (can sub for dried)


  • Preheat oven to 350°F
  • Coat a 9x13’’ pan with olive oil and set aside.
  • Cook bacon in a sauce pan over medium heat until crispy (~13 minutes). Remove bacon to a paper towel lined plate and set aside. Leave ~2tbsp of bacon grease in pan.
  • Add the jalapeños, leeks, salt and pepper into the same pan on medium heat and sauté until leeks have softened (~4 minutes).
  • Add garlic and cook until fragrant (~1 minute).
  • Add in the heavy cream and half-and-half and bring to a simmer, then immediately remove from heat and add in both cheese.
  • Stir until cheese is completely melted.
  • Stir in the bacon.
  • Put the potatoes in the cheese sauce and gently toss to thoroughly coat (may take a few times).
  • Use a slotted spoon to transfer the potatoes to the greased pan (this will help keep some of the cheese sauce in the pan) and top it off with the remaining sauce.
  • Cover the baking dish with aluminum foil and bake for 1hr & 10mins.
  • Remove from oven and sprinkle with additional cheese and bake uncovered for 15-20 minutes or until top is golden brown.
  • Remove from oven and sprinkle with parsley.
  • Let it sit for 5 mins before serving (will be bubbly when you take it out).