Name: Cheesy Loaded Scalloped Potatoes
Prep time: 40 min
Cook time: 1 h
Total time: 1 h 40 min
Cuisine: American
Ingredients: 3 pounds russet potatoes, peeled and sliced into 1/8-inch rounds; 6 tablespoons unsalted butter; ½ cup all-purpose flour; 1 teaspoon kosher salt, plus more to taste; ½ teaspoon black pepper, plus more to taste; 3 cups whole milk, at room temperature; 1 cup sharp cheddar cheese, shredded (with half reserved for topping); 1 cup mozzarella cheese, shredded (with half reserved for topping); 6 slices thick-cut beef bacon, cooked and crumbled (with half reserved for topping); ¼ cup fresh chives, finely chopped; Additional salt and freshly ground black pepper, to taste

Description

Indulgent and creamy scalloped potatoes loaded with cheese and crispy bacon, perfect for family dinners or holiday gatherings.

Ingredients

3 pounds russet potatoes, peeled and sliced into 1/8-inch rounds
6 tablespoons unsalted butter
½ cup all-purpose flour
1 teaspoon kosher salt, plus more to taste
½ teaspoon black pepper, plus more to taste
3 cups whole milk, at room temperature
1 cup sharp cheddar cheese, shredded (with half reserved for topping)
1 cup mozzarella cheese, shredded (with half reserved for topping)
6 slices thick-cut beef bacon, cooked and crumbled (with half reserved for topping)
¼ cup fresh chives, finely chopped
Additional salt and freshly ground black pepper, to taste

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Instructions

Begin by peeling and thinly slicing 3 pounds of russet potatoes. Place the slices in a large bowl and cover them with cold water.
Cook 6 slices of thick-cut beef bacon in a skillet until crispy. Drain on paper towels, crumble into small pieces, and set aside about half for topping.
In a large saucepan, melt 6 tablespoons of unsalted butter over medium heat. Whisk in ½ cup of all-purpose flour to form a roux. Gradually whisk in 3 cups of room-temperature whole milk, stirring until smooth. Simmer until the mixture thickens, about 5-8 minutes.
Reduce the heat and stir in 1 cup of shredded sharp cheddar and 1 cup of shredded mozzarella until melted and creamy. Season with 1 teaspoon of kosher salt and ½ teaspoon of black pepper. Adjust seasoning to taste.
Preheat the oven to 375°F (190°C). Drain the potato slices and layer them in a 9×13 inch baking dish with a quarter of the cheese sauce and a third of the crumbled bacon. Repeat this layering two more times, finishing with the remaining potatoes, cheese sauce, and reserved cheeses and bacon on top.
Cover the dish tightly with aluminum foil and bake for 45 minutes. Remove the foil and bake for an additional 15-20 minutes until bubbly and golden brown.
Allow to rest for 10-15 minutes before serving, garnished with chopped fresh chives.

Notes

For a buttery flavor, substitute russet potatoes with Yukon Gold. For a lighter option, use crumbled turkey bacon.

Prep Time: 40 minutes
Cook Time: 60 minutes
Category: Side Dish
Method: Baking
Cuisine: American