Cheesy Scalloped Potatoes
From McGough's Recipes
INGREDIENTS
- 6 slices bacon, chopped into 1" pieces
- 3 tbsp. butter
- 3 garlic cloves, minced
- 3 tbsp. all-purpose flour
- 2 c. heavy cream
- 1 c. low-sodium chicken broth
- 2 lb. russet potatoes, rinsed and scrubbed clean
- 2 c. shredded cheddar
- 1/4 c. finely chopped chives
- kosher salt
- Freshly ground black pepper
DIRECTIONS
- 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.
Notes
- Slice the potatoes as thinly as possible. If you've got a mandolin, it'll make your life a whole lot easier. if you don't, no worries! Think of this as knife skills practice. You're looking for each slice to be about 1/4".
- Cheese isn't traditional, but we add it anyways. Most scalloped potatoes don't have cheese. (Potatoes au gratin do.) But we couldn't resist adding cheddar between each potato layer. When it melts with the cream sauce while the casserole bakes, it gives off major mac and cheese sauce vibes. INSANE. If you want to use Gruyére or fontina instead, you do you.
- You should add bacon, too. Creamy potatoes + crispy, smoky bacon = a no-brainer. Thick-cut strips are preferable.
- Bake it longer than you think you need to. You don't want the potatoes just tender and the cheese just melty. When you test a potato with a paring knife, you want it to almost fall apart from being so soft. The cheese should be bubbling violently.
- Make it ahead of time. You can bake it as instructed, then let it cool to room temperature and refrigerate it over night. It will reheat well in a 350° oven.
