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"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Loaded Scalloped Potatoes Recipe

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This recipe for Loaded Scalloped Potatoes is from Fifty Years in the Kitchen by Marj Moritz, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
6 slices bacon, chopped into 1" pieces
3 tbsp. unsalted butter
3 garlic cloves, minced
3 tbsp. all-purpose flour
2 cup heavy cream
1 cup chicken broth
2 lb. russet potatoes (about 4-6 depending on size), rinse and scrubbed clean
2 cup shredded Cheddar cheese
¼ cup finely chopped chives
kosher salt
Freshly ground black pepper
Directions:
Directions:
1. Preheat oven to 400 degrees F.
2. Cook bacon until crispy and drain on paper towels.
3. In a large skillet over medium heat, melt butter. Add garlic and sauté until fragrant, about 1 minute. Stir in flour and cook for another minute. Whisk in heavy cream and chicken broth and season with salt and pepper. Simmer until thickened slightly, about 5 minutes. Remove from heat.
4. Peel potatoes and thinly slice each potato crosswise into thin coins. (A mandoline would work great here.)
5. Spoon a thin layer of sauce into the bottom of a large casserole dish. Add a single layer of thinly sliced potatoes on top. 6. Spoon more sauce over the potatoes and top with cheese and bacon. Repeat 3-4 times, or until the casserole dish is mostly full.
7. Bake until the sauce is bubbly and the potatoes are very tender, about 40-50 minutes. Let rest for at least 15 minutes before serving.
Personal Notes:
Personal Notes:
Cheddar and bacon are always a good idea—especially when there are potatoes involved.

 

 

 

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