Cook bacon and set aside.

Put 2tbs of bacon grease in a sauté pan, add yellow onions and garlic. Sauté until slightly translucent. Sprinkle with salt and pepper

After garlic and onion are cooked, add butter and let melt completely.

Add the corn starch and whisk until fully combined and mixture thickens slightly, about 2 minutes.

Add green onions, chicken stock and heavy cream. Bring to a boil and then let simmer for 10 minutes, or until thickened slightly, whisking occasionally to prevent burning. The longer you let it simmer the more the liquid will reduce and the thicker the sauce will become.

While the sauce is simmering, grease casserole dish with butter or a little olive oil.* Preheat oven to 350°F.

Using a food processor if you have one, or cut by hand the potatoes into 1/8th inch thick pieces. Line the casserole dish with the potatoes, overlapping each potato.

Pour sauce evenly over the potatoes. Chop the bacon into small pieces and then sprinkle the bacon and cheese evenly over the potato dish.

Cover dish with foil and bake for 45 minutes. Uncover and bake an additional 15 minutes, or until the cheese is fully melted.

10. Once done add some chopped green onion and some sour cream to garnish and enjoy!