Cheesy Scalloped Potatoes
Layers of thinly sliced potatoes baked in a creamy garlic sauce with cheddar and crispy bacon.
Ingredients
| 6 | slices bacon, chopped into 1" pieces | |
| 3 tbsp | 45 ml | butter |
| 3 | garlic cloves, minced | |
| 3 tbsp | 45 ml | all-purpose flour |
| 2 cup | 480 ml | heavy cream |
| 1 cup | 240 ml | low-sodium chicken broth |
| 2 lb | 905 g | russet potatoes, rinsed and scrubbed clean |
| 2 cup | 480 ml | shredded cheddar |
| 1/4 cup | 60 ml | finely chopped chives |
| — | kosher salt | |
| — | freshly ground black pepper |
Instructions
Preheat oven to 400°. In a large skillet over medium heat, cook bacon until crispy, about 8 minutes. Drain on paper towels. 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. Peel potatoes and thinly slice each potato crosswise into thin coins. (A mandolin would work great here.) 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. 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.