This is a staple in our family! My kids loved it and quickly devoured the leftovers the next morning!

Preheat your oven to 375°F (190°C).

In a saucepan, melt the butter over medium heat. Stir in the flour and cook for about 1 minute.

Gradually whisk in the heavy cream and milk, stirring constantly until the mixture thickens.

Add the garlic powder, salt, and pepper to the sauce, then stir in 1 1/2 cups of the shredded cheddar cheese until melted and smooth.

Layer half of the sliced potatoes in a greased disposable aluminum tray. Sprinkle half of the crumbled bacon over the potatoes.

Pour half of the cheese sauce over the potatoes and bacon.

Repeat the layers with the remaining potatoes, bacon, and cheese sauce.

Sprinkle the remaining 1/2 cup of cheddar cheese and the breadcrumbs evenly over the top.

Cover the tray with foil and bake for 45 minutes. Remove the foil and bake for an additional 15 minutes, or until the top is golden brown and crispy.

Let the dish cool for a few minutes before serving.

For a vegetarian version, simply omit the bacon and add sautéed mushrooms or spinach for extra flavor. If you prefer a spicier dish, try adding a pinch of cayenne pepper to the cheese sauce. For a gluten-free option, use gluten-free breadcrumbs and substitute cornstarch for the flour in the sauce. You can also experiment with different cheeses like Gruyère or Monterey Jack for a unique twist.