Bacon Potatoes Au Gratin

Thin potatoes and onions baked in extra cheesy cream sauce. Sautee five (5) to six (6) slices of chopped bacon in pot until fat is rendered and bacon is crisped. Slice three (3) to four (4) peeled russet potatoes thinly, place slices in cold water and set aside. Slice 1/2 onion thinly. Remove browned bacon from pot and set aside. Add butter to bacon fat in pot for a total of three (3) Tbsp fat. Add three (3) Tbsp all-purpose flour to the fat, whisk the roux well and cook a few minutes. Reduce heat to low. Add two (2) or three (3) cloves chopped garlic. Add one (1) Tsp Paprika Add pinch Cayenne pepper Add one (1) Tsp dried Thyme Add 3/4 Tsp dried Rosemarry Mix with roux and cook a minute. Add two (2) cups whole milk, increase heat. Add approximately One (1) Tbsp chopped Parsley. Add 1/8 Tsp ground Nutmeg. Add pinch of pepper and salt. Stir the milk well with the roux, scrape bottom of pot to remove any fond. Allow mixture to come up to a simmer to thicken. If white sauce is too thick, use milk to thin. If too thin allow to simmer and reduce. Turn heat off. Add 1/2 Cup Cheddar cheese Add 1/4 - 1/3 cup grated Parmesan Cheese Mix well. Allow cheeses to melt and incorporate. If sauce is too thick, add milk. Taste and adjust seasoning as needed. Grese the bottom and sides of cast iron skillet. Lay in a thin layer of cheese sauce. Lay in a layer of sliced potatoes. Lay in a layer of sliced onions. Sprinkle with pepper, and sprinkle on half the bacon bits. Sprinkle in 1/4 to 1/2 cup Cheddar cheese. Lay in a layer of cheese sauce and spread around fairly thin layer. Lay in a layer of sliced potatoes. Lay in a layer of sliced onions. Sprinkle with pepper and sprinkle with other half of bacon bits. Sprinkle in 1/4 cup Colby Jack, Monterey Jack or Mozzarella Cheese. Lay in a layer of cheese sauce and spread around fairly thin layer. Lay in a layer of sliced potatoes. Sprinkle with pepper. Lay in a layer of the remaining cheese sauce. Add 1/4 cup Colby Jack, Monterey Jack or Mozzarella Cheese. Add the remaining 1/4 to 1/2 cup Cheddar Cheese. Place in pre-heated 400-degree oven for thirty minutes or until cheese begins to brown. Cover with foil and cook additional thirty minutes. Finish with a sprinkle of chives and parsley.