Loaded Scalloped Potatoes (Print Version)
# Ingredients:
01 -
3 garlic cloves, finely chopped.
02 -
4 tablespoons of butter, unsalted.
03 -
2 cups of creamy heavy cream.
04 -
4 tablespoons of regular flour.
05 -
Half a teaspoon of black pepper, or as much as you like.
06 -
2 cups of chicken broth, low sodium.
07 -
Half a teaspoon of salt, adjust to taste.
08 -
An eighth of a teaspoon of nutmeg powder.
09 -
3 pounds of thinly sliced Russet or Yukon Gold potatoes, about 1/8 inch thick.
10 -
4 cups of cheddar cheese, shredded.
11 -
12 bacon slices, crisped up and crumbled.
12 -
A couple of tablespoons of chopped chives.
# Instructions:
01 -
Turn on your oven to 400°F (204°C) and let it heat up.
02 -
Heat up the butter in a pan on medium heat and toss in the garlic. Stir it for about 30 seconds till it smells amazing.
03 -
Add the flour into the pan and whisk until it’s mixed well. Slowly pour in chicken broth, whisking as you go until it forms a thick consistency.
04 -
Stir for another minute, then pour in the heavy cream and whisk till it’s blended nicely. Add pepper, salt, and nutmeg. Keep stirring for a couple of minutes until it starts simmering and becomes thicker. Take it off the heat.
05 -
In a 9x13 inch dish, start by spreading a few scoops of the sauce on the bottom. Add a third of the potato slices, then layer on more sauce, cheese, and bacon.
06 -
Do two more rounds of layering with the remaining potatoes, cheese, bacon, and sauce. Sprinkle half the chives over the top.
07 -
Cover the dish with foil and bake for 45 minutes. Take off the foil and bake for another 45 minutes until the potatoes are tender.
08 -
Scatter the rest of the chives on top and enjoy it warm.
# Notes:
01 -
You can prep this ahead of time and keep it in the fridge until ready to bake.
02 -
A mandoline slicer helps keep those potato slices even.
03 -
Make sure to start with a thick layer of sauce at the bottom to stop sticking.