Oven Baked Irish Nachos

INGREDIENTS:

2 pounds russet potatoes, scrubbed and sliced thin — 1/8 inch or so, though I don’t measure
8 ounces sharp cheddar, shredded (a big handful, basically — I probably use closer to 9 ounces if I’m being honest)
6 slices thick-cut bacon, cooked and crumbled
3 green onions, sliced thin

DIRECTIONS:

Start by getting your oven to 425°F. Line your biggest rimmed sheet pan with foil — don’t skip the foil unless you enjoy scrubbing pans.
Slice the potatoes. I use a mandoline on the thinnest setting and I always, always tell myself to use the hand guard, and I’d say I use it about half the time. Use the hand guard. The slices should be thin enough to see your hand through faintly — not paper thin, but close. Dry them off with a kitchen towel after slicing. This is the step that makes the difference between crispy and steamy.
Spread them on the pan in a single overlapping layer. Don’t pile them up — overlapping a little is fine, stacking is not. You want as much surface contact with the hot pan as possible.
Slide them into the middle rack and set a timer for twenty minutes. When it goes off, flip them. I use a spatula and I don’t worry about being perfect about it. Some will fold in half, some won’t flip cleanly. It’s fine. They’re going to get covered in cheese anyway. Put them back in for another five minutes or until the edges look golden and slightly frilly.
While all that’s happening, cook your bacon. Medium heat, don’t rush it. Drain it on a paper towel, then crumble it. Shred your cheese if you haven’t yet. Slice the green onions …