Creamy Cheesy Garlic Scalloped Potatoes

1: Slice 4 large russet potatoes and blanch in boiling salted water for 10 minutes.

2: Place the potatoes in an ice bath for 1 minute, then pat dry.

3: Sauté diced onions in bacon grease until soft.

4: Add 1/4 cup of flour to the onions and allow it to brown slightly.

5: Add 1/2 stick of garlic butter, allowing it to melt.

6: Pour in 1 1/2 cups of milk and 1 cup of heavy cream, stirring well.

7: Add 1 cup of mozzarella cheese and 1 cup of cheddar cheese to the sauce and mix until smooth.

8: Pour the sauce over the potatoes in a baking dish.

9: Bake at 350° until the potatoes are fork tender.

10: Top with another 1 cup of mozzarella cheese and bake at 400° until melted and bubbly.

11: Finally, top with 5 slices of bacon and chopped parsley before serving.