Bacon Potato Gruyere Gratin

Thin bacon slices are layered to completely cover the bottom and sides of a small springform pan. Add in super thin slices of russet potatoes, alternating with shredded Gruyere cheese, and sprinkle with dried chives, salt, pepper, and Boars Night out double garlic butter rub. Repeat layers until the pan is filled and top with additional slices of bacon. Refrigerate overnight, making sure the potatoes are weighted down.

Preheat your grill to 250°F. Grill the pan for 1.5 hours or until the temperature of the potatoes reaches 180°F. Carefully remove the sides of the springform pan (running a knife around the edges first is recommended) and continue to grill until the bacon is crispy and the internal temperature of the potatoes reaches 210-215°F. Rest for 10 minutes prior to slicing.