Scalloped Potatoes Bacon Cheese (Print Version)
# Ingredients:
01 -
4 cups shredded cheddar cheese.
02 -
3 pounds of potatoes (Yukon Gold or Russet), sliced into thin rounds (about 1/8 inch).
03 -
2 cups heavy cream.
04 -
12 pieces of bacon, cooked until crisp, then crumbled.
05 -
4 tablespoons unsalted butter.
06 -
3 minced garlic cloves.
07 -
1/2 teaspoon pepper, or add more if you’d like.
08 -
2 tablespoons finely chopped chives.
09 -
2 cups chicken broth (use a low sodium one).
10 -
1/2 teaspoon salt, or adjust to your liking.
11 -
1/8 teaspoon ground nutmeg.
12 -
4 tablespoons regular all-purpose flour.
# Instructions:
01 -
Turn your oven on and set it to 400°F (204°C).
02 -
Warm up the butter in a pan over medium heat, toss in the garlic, and stir for 30 seconds till you smell it.
03 -
Dust the butter and garlic with the flour and whisk everything together. Slowly add chicken broth while whisking until it turns into a thicker, paste-like consistency.
04 -
Keep stirring for another minute, then pour in the heavy cream and whisk until silky smooth. Add nutmeg, salt, and pepper, then cook for 2 minutes till the sauce thickens slightly. Take it off the heat.
05 -
Scoop a bit of the sauce to cover the bottom of a 9x13 dish. Add a layer of potatoes, drizzle some sauce over them, sprinkle bacon, and then a handful of cheese.
06 -
Repeat the layering process two more times using the rest of your potatoes, cheese, sauce, and bacon. Sprinkle some chives on top, but keep a little for later.
07 -
Use foil to cover the dish and bake for 45 minutes. Then take the foil off and bake for another 45 minutes until the potatoes are soft.
08 -
Sprinkle the leftover chives on top and serve while hot.
# Notes:
01 -
You can prep this the day before and keep it chilled.
02 -
Use a mandoline slicer to get uniform potato slices.
03 -
Start with a decent layer of sauce to keep things from sticking.