Preheat your oven to 375°F (190°C).

In a large, oven-safe skillet over medium heat, cook the chopped thick-cut bacon until crispy, about 6-8 minutes. Transfer to a plate lined with paper towels.

In the same skillet, add diced potatoes to the bacon fat and sauté over medium heat for about 10 minutes until golden brown and tender.

In a mixing bowl, whisk together eggs, heavy cream, salt, and pepper until well combined and slightly frothy.

Pour the egg mixture over the sautéed potatoes, gently stirring to combine.

Sprinkle the crispy bacon and grated cheddar cheese evenly over the top of the egg and potato mixture.

Cook the frittata on the stovetop for about 3 minutes until the edges begin to set.

Transfer the skillet to the preheated oven and bake for 15-20 minutes until puffed and golden.

Allow the frittata to rest for 5 minutes before slicing.

Garnish with freshly chopped chives and serve warm.