Preheat oven to 400º

Lay bacon on a sheet tray lined with parchment paper. Bake for approximately 15 minutes or until bacon is crispy. Drain fat into a large saute pan. Dice bacon after it cools.

Saute potatoes on high for 1 minute then turn heat to medium. Add shallots. Season with salt, pepper, and 2 t rosemary.

Heat soup in a seperate saucepot to a simmer. Add cheese while whisking until smooth. Then add broccoli and remove from heat.

Add potatoes to soup. Stir in 3/4 of the bacon. Transfer to a buttered casserole dish.

Melt butter in a small saute pan. Add panko and remaining rosemary.

Top casserole with panko mixture.

Bake at 400º for approximately 20 minutes or until sauce is bubbly and potatoes are easily pierced with a small paring knife.

Garnish with remaining bacon.

Variations Parsley, mint, basil, oregano, marjoram, thyme, sage, coriander, cilantro, lemon, parmesean, romano, gruyere parmigiano reggiano, pecorino, white cheddar, white wine, champagne vinegar, white wine vinegar, goat cheese, jalapeño, poblano, bell pepper, roasted garlic, apple cider vinegar, avocado, corn, zucchini, herbes de provence, red onion, pearl onion, asparagus, arugula, spinach, asiago, fontina, slivered garlic, green beans, tomatoes, roasted bell peppers, cauliflower, carrots,

Cont'd; Coconut, chives, cayenne, scallions, leeks, crushed pepper flakes, habanero, paprika, ginger, dijon, orange zest, black olives, tarragon, sun dried tomatoes, savory, turmeric, rice vinegar