cheesy potato thing with bacon again. While the potatoes were boiling I started the bacon and added the onions. They are starting to sweat but you need to get some nice color on them so don’t quit too early. I opened a bottle of white wine to deglaze the pan but I’m sure a splash of stock would work. Maybe a mix of that Better Than Bouillon roasted garlic and water? Yum!After rummaging around in the fridge I found some Parmesan, and blocks of white and yellow cheddar for the sauce – made with sodium citrate dissolved in heavy cream for that smooth texture. I topped mine with buttered panko and baked it at 350. It turned out very well. Don’t shy away from the salt – potatoes take a ton of it. Taste often and season as you go.