2 tablespoons olive oil
8 strips bacon, cut into ¼-inch pieces
1 yellow onion, diced
1 cup grated gruyere
½ cup grated parmesan
1 jar Cravings Corn & Truffle Sauce
4 cups milk
¼ cup flour
1 teaspoon fresh thyme, minced
2 garlic cloves, minced
1 cup fresh corn kernels
2 teaspoons salt
+ Pinch cracked black pepper
5 pounds russet potatoes, peeled and sliced ¼-inch, placed in a large mixing bowl
+ Chopped parsley, for garnish
Heat the Oven
Preheat oven to 375°F. Grease a large casserole dish and set aside.
Cook the Bacon
In a large skillet over medium heat, heat the olive oil. Add the bacon and cook until crisp. Transfer to a plate and reserve.
Sauté the Aromatics
In the same skillet, add the onion, garlic, and corn. Cook until softened and translucent.
Build the Sauce
Sprinkle the flour over the onion mixture and cook for 2 minutes.
Pour in the Cravings Corn & Truffle Sauce and milk. Add the thyme, salt, gruyere, parmesan, and cracked pepper. Stir and bring to a gentle simmer. Remove from heat and cool slightly.
Combine with the Potatoes
Pour the warm sauce over the sliced potatoes and mix in the reserved bacon until evenly coated.
Assemble
Transfer the mixture to the prepared casserole dish, arranging the potatoes evenly. Pour any remaining liquid over the top.
Bake
Cover with foil and bake 30 minutes. Remove the foil and bake 30 minutes more, until golden, bubbly, and tender.
Finish
Garnish with chopped parsley and serve warm.
