- 8
Ingredients
- 1 (16-ounce) box lasagna noodles
- 1 (16-ounce) package bacon
- 13 tablespoons butter, divided
- 1 large onion, thinly sliced
- 3 1⁄2 teaspoons salt, divided
- 4 pounds baking potatoes, peeled and cut into 1⁄2-inch cubes
- 1 cup Breakstone’s/Knudsen sour cream
- 1 ⁄2 cup heavy whipping cream
- 2 tablespoons chopped fresh chives
- 1 ⁄2 teaspoon ground black pepper
- 1 cup whole milk
- 2 tablespoons all-purpose flour
- 12 ounces Velveeta cheese, cubed
- 2 cloves garlic, minced
- 1 ⁄2 teaspoon ground white pepper
- 1 ⁄4 teaspoon ground nutmeg
- 1 (12-ounce) package shredded Cheddar cheese
- Garnish: fresh chives
Preparation
Step 1
1.Cook lasagna noodles according to package directions. Drain, and set aside.
2.In a large skillet, cook bacon until crispy; drain. Crumble into bite-size pieces, and set aside.
3.In a medium saucepan, melt 8 tablespoons butter over medium heat. Add onion and 1 teaspoon salt; cook until onions are soft and transparent; do not brown. Set aside.
4.Place potatoes in a large Dutch oven. Add water to cover, and bring to a boil over high heat; reduce heat, and simmer for 10 minutes, or until tender. Drain well. In a large bowl, combine potatoes and sour cream. Beat at medium speed with an electric mixer until smooth.
5.In a small saucepan, heat cream and 3 tablespoons butter over medium-low heat until butter is melted. Add to potatoes, and mix well. Add chives, 2 teaspoons salt, and black pepper. Set aside.
6.In a large saucepan, heat milk over low heat until warm; remove from heat, and keep warm.
7.In a small saucepan, melt remaining 2 tablespoons butter over medium-low heat. Whisk in flour; cook for 1 to 2 minutes, whisking constantly; do not allow to brown. Remove from heat, and gradually add warm milk, whisking until smooth. Return saucepan to heat, and cook over medium-low heat, until mixture reaches a low simmer. Simmer for 5 minutes, or until mixture is thickened and coats the back of a spoon. Add Velveeta, and stir until cheese is melted. Add garlic, remaining 1⁄2 teaspoon salt, white pepper, and nutmeg. Keep warm over low heat, stirring occasionally.
8.Preheat oven to 350˚. Spray a 13x9-inch baking dish with nonstick cooking spray.
9.Arrange a layer of noodles over bottom of prepared baking dish. Spread 1⁄3 of potatoes over noodles. Sprinkle with 1⁄3 of bacon, onions, and shredded Cheddar cheese. Pour 1⁄3 of cheese sauce evenly over cheese. Repeat layers two more times, beginning with noodles and ending with cheese sauce. Bake for 25 minutes, or until bubbly and golden brown. Let stand for 10 minutes before serving. Garnish with fresh chives, if desired.