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Prep the Oven & Dish
Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish with butter or non-stick spray. -
Create the Creamy Filling
In a large bowl, combine 1 cup of the shredded cheddar, sour cream, milk, melted butter, crumbled bacon, onion, garlic, smoked paprika, dried thyme, salt, and pepper. Mix until it forms a smooth and well-combined sauce. -
Layer the Casserole
Arrange half of the sliced potatoes in an even layer on the bottom of the prepared dish. Spread half of the cheese and sour cream mixture over the potatoes. Repeat the layers with the remaining potatoes and sauce. -
Bake Until Tender
Cover the dish tightly with aluminum foil and bake for 60 minutes. The potatoes should be nearly fork-tender. -
Add the Final Topping
Carefully remove the foil from the dish. Sprinkle the remaining 1 cup of cheddar cheese (and extra bacon, if using) evenly over the top. -
Crisp the Top
Return the dish to the oven, uncovered, and bake for another 20-30 minutes, or until the cheese is melted and bubbly, and the top is beautifully golden brown. -
Rest and Serve
Let the bake stand for 10 minutes before serving. This allows the sauce to thicken perfectly. Garnish with fresh chives and serve warm.
Chef’s Tip: For the best results, use a mandoline to slice your potatoes evenly. This ensures they all cook at the same rate for a perfectly creamy texture in every bite
