3 bacon slices
1 medium onion thinly sliced & chopped (I used a mandolin)
2 tsp fresh thyme – chopped
1 tsp sugar
1 tsp salt
1 tsp pepper
⅓ cup all purpose flour
2½ cups fat free milk
½ cup light sour cream
3 Tbsp grated parmesan cheese
2 pounds peeled and thinly sliced potatoes (about 4½ cups) – I used a mandolin
¼ cup fresh chives, chopped

Preheat oven to 350
Prepare 8 inch square baking dish with nonstick spray
Cook bacon in a large skillet until crisp
Remove bacon and reserve 1 teaspoon bacon fat in skillet, crumble bacon and set aside
Add onions, thyme, sugar, salt & pepper to bacon fat in skillet, cook, stirring constantly for 5 minutes
Sprinkle flour into skillet and cook 2 minutes, stirring constantly
Gradually stir in milk, bring to a simmer. Cook for 5 minutes stirring frequently.
Remove from heat and stir in sour cream & parmesan cheese.
Tatse sauce for any additional seasonings as needed
Spread ¼ of sauce over bottom of baking dish
Arrange ⅓ of potatoes over sauce, overlapping as necessary
Spread another ¼ of sauce over the potatoes and repeat the process until all potaoes and sauce is used – making sure to end with sauce covering the top layer of potatoes.
Sprinkle with crumbled bacon
Cover dish with aluminum foil and bake for 1 hour and then uncover and bake for another 20 minutes until top is golden and bubbly
Garnish with fresh chives

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