Peel and slice the potatoes into uniform pieces, about ¼-inch thick, and cook them in a large pot covered with cold water until tender yet firm, about 10-15 minutes.

Cook the bacon in a large skillet over medium heat until crispy, about 6-8 minutes, then crumble it.

In a large mixing bowl, combine the drained potatoes with crumbled bacon, minced garlic, chopped onion, cream or sour cream, and half of the shredded cheddar cheese.

Preheat the oven to 350°F (175°C) and grease a 9x13-inch baking dish. Pour the potato mixture into the dish and spread evenly.

Sprinkle the remaining cheese over the top and bake for 45-60 minutes until bubbly and golden brown.