Cheesy Scalloped Potatoes

Cheesy Scalloped Potatoes

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How to make the best scalloped potatoes—EVER:
Ingredients
  • 6 slices bacon, chopped into 1" pieces
  • 3 tbsp. butter
  • 3 garlic cloves, minced
  • 3 tbsp. all-purpose flour
  • 2 c. heavy cream
  • 1 c. low-sodium chicken broth
  • 2 lb. russet potatoes, rinsed and scrubbed clean
  • 2 c. shredded cheddar
  • ¼ c. finely chopped chives
  • kosher salt
  • Freshly ground black pepper
Instructions
  1. Preheat oven to 400°. In a large skillet over medium heat, cook bacon until crispy, about 8 minutes. Drain on paper towels.
  2. In another large skillet over medium heat, melt butter. Add garlic and cook until fragrant, about 1 minute. Stir in flour and cook for another minute. Whisk in cream and chicken broth and season with salt and pepper. Simmer until thickened slightly, about 5 minutes. Remove from heat.
  3. Peel potatoes and thinly slice each potato crosswise into thin coins. (A mandolin would work great here.)
  4. 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 and top with cheese and bacon. Repeat 3 to 4 times, or until the casserole dish is mostly full.
  5. Bake until the sauce is bubbly and the potatoes are very tender, about 1 hour 15 minutes. Let rest for at least 15 minutes before serving.

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