loaded scalloped potatoes

By á-79827

Ingredients

• 6 slices bacon, chopped into 1" pieces
• 3 tbsp. unsalted butter
• 3 garlic cloves, minced
• 3 tbsp. all-purpose flour
• 2 c. heavy cream
• 1 c. chicken broth
• 2 lb. russet potatoes (about 4-6 depending on size), rinse and scrubbed clean
• 2 c. shredded Cheddar cheese
• 1/4 c. finely chopped chives
• kosher salt
• Freshly ground black pepper

Preparation

Step 1

Preheat oven to 400 degrees F.
Cook bacon until crispy and drain on paper towels.
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.
Peel potatoes and thinly slice each potato crosswise into thin coins. (A mandoline would work great here.)
Spoon a thin layer of sauce into the bottom of a large casserole dish. Add a single layer of thinly sliced potatoes on top. Spoon more sauce over the potatoes and top with cheese and bacon. Repeat 3-4 times, or until the casserole dish is mostly full.
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.