Preheat oven to 350 degrees. Cook bacon and crumble it into small pieces, set aside. Start by peeling and thinly slicing the russet potatoes into ½ inch slices. Bring a large pot of water to boil and season water with chicken bouillon powder. Add the sliced potatoes to the pot and boil for 7-8 minutes or until they are starting to become fork tender. Strain water and set aside.

In a pot over medium heat add the butter and allow to melt. Add flour and whisk until well combined and bubbly. Allow to cook for 2 minutes. Add heavy whipping cream and whisk until well combined with flour mixture. Add 2 cups of cheddar cheese and stir constantly until all the cheese has melted. Turn off heat and set aside.

In a 7x11 casserole dish add the potatoes and top with the cheese sauce. Carefully stir the cheese sauce and potatoes together. Top with ½ cup cheese and bacon pieces. Bake at 350 degrees for 25-30 minutes until bubbly and slightly golden brown. Allow to cool for 10-15 minutes and enjoy!