Loaded Scalloped Potatoes (Print Version)
# Ingredients:
01 -
4 tablespoons unsalted butter.
02 -
3 cloves garlic, minced.
03 -
4 tablespoons all-purpose flour.
04 -
2 cups low sodium chicken broth.
05 -
2 cups heavy cream.
06 -
1/2 teaspoon salt, or to taste.
07 -
1/2 teaspoon pepper, or to taste.
08 -
1/8 teaspoon ground nutmeg.
09 -
3 pounds potatoes (Russet or Yukon Gold), sliced 1/8 inch thin.
10 -
4 cups shredded cheddar cheese.
11 -
12 slices bacon, fried and crumbled.
12 -
2 tablespoons chopped chives.
# Instructions:
01 -
Preheat your oven to 400°F (204°C).
02 -
Melt the butter in a saucepan or skillet over medium heat. Add the garlic and cook for 30 seconds until aromatic.
03 -
Sprinkle the flour over the garlic/butter then whisk well until combined. Add the chicken broth and whisk until combined into a thick paste.
04 -
Cook for another minute while stirring, then add the heavy cream and whisk until smooth. Season with salt, pepper and nutmeg. Continue cooking for 2 more minutes until sauce simmers and thickens. Remove from heat.
05 -
Spread couple ladlefuls of sauce over the bottom of a 9x13 inch baking dish. Layer a third of the sliced potatoes, top with sauce, a third of the cheese and a third of the bacon.
06 -
Repeat layering two more times with remaining potatoes, sauce, cheese and bacon. Sprinkle half the chives on top.
07 -
Cover with foil and bake for 45 minutes. Uncover and bake another 45 minutes or until potatoes are fork tender.
08 -
Garnish with remaining chives and serve warm.
# Notes:
01 -
Can be assembled a day ahead and refrigerated.
02 -
Use mandoline for even potato slices.
03 -
Start with generous sauce layer to prevent sticking.