Line a rimmed cookie sheet with aluminum foil and lay out your bacon slices (it's not a bad idea to bake extra and save for future use, while you're at it).

Place cookie sheet in the oven, set the temperature to 400 degrees Fahrenheit, and bake for 20-25 minutes, or until bacon has reached desired crispness.

Remove bacon to paper towel lined plate to drain and set aside the bacon fat remaining in the cookie sheet.

Turn oven up to 450 degrees Fahrenheit.

Wash but do not peel the potatoes. Slice thinly on the long side and pat dry with paper towels.

Place sliced potatoes in a large bowl, add 2 Tablespoons of the reserved bacon fat, and toss the potatoes.

Spread potato slices out on a rimmed cookie sheet and bake for 20 minutes. Flip and bake for another 20 minutes or until they've reached desired crispness.

Crumble bacon while you're waiting (I prefer using my kitchen shears to snip it) and shred the cheese.

Place 1 layer of potato slices on an oven-safe plate, sprinkle 1/3 the cheese, 1/3 the bacon, then repeat. Do this til you have 3 layers. Sprinkle chopped chives over the top and place the plate in the still-hot (but now turned off) oven to melt the cheese.

Serve with a dollop of sour cream.