Cheesy Scalloped Potatoes
Description
You haven't had scalloped potatoes until you've had these cheesy scalloped potatoes. Add your favorite cheese, garlic, heavy cream and of course, bacon to very thinly sliced potatoes. You won't be sorry.
Ingredients
6 slices bacon, chopped into 1 inch pieces (thick-cut strips are preferable)
3 T. butter
3 garlic cloves, minced
3 T. all-purpose flour
2 c. heavy cream
1 c. low-sodium chicken stock/broth
2 lb. russet potatoes, rinsed and scrubbed
2 c. shredded Cheddar, Gruyère or Fontina cheese
1/4 c. finely chopped chives
kosher salt, to taste
freshly ground black pepper, to taste
Directions
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Preheat oven to 400 degrees.
In a large skillet over medium heat, fry bacon until crispy, about 7 minutes; drain on a paper towel lined plate.
In another large skillet over medium heat, melt butter; add garlic; cook until fragrant, about 1 minute; stir in flour; cook for 1 minute; whisk in cream and chicken stock/broth; season with salt and pepper, to taste; simmer until thickened slightly, about 5 minutes. Remove from heat.
Peel potatoes; very thinly slice each potato crosswise into thin coins, using a mandoline if you have one.
Spoon a thin layer of sauce into the bottom of a large casserole dish; add a single layer of potatoes on top; spoon more sauce over the potatoes; top with cheese and bacon. Repeat 3 - 4 times, or until the dish is almost full.
Bake about 1 hour or until the sauce is bubbly and the potatoes are fork tender. Let rest for at least 15 minutes before serving.
8-10 servings.