Loaded Scalloped Potatoes
Ingredients
The base
-
12
oz.
bacon (about 12 slices), cut into ¼" pieces
-
6
cloves
garlic, finely grated
-
3
cups
heavy cream
-
1
Tbsp.
Diamond Crystal or Morton kosher salt
-
2
tsp.
freshly ground pepper
The potatoes and toppings
-
5
lb.
russet potatoes (about 10 large)
-
3
oz.
sharp yellow cheddar, coarsely grated (about 1 cup)
-
⅓
cup
sour cream
-
4
scallions
dark green parts only, thinly sliced on a diagonal
Instructions
- Preheat the oven to 375°F and cook the bacon in a skillet until crisp, then drain on paper towels.
- In a saucepan, combine some bacon fat with garlic, heavy cream, salt, and pepper, and heat until the salt dissolves.
- Peel and slice the potatoes thinly, then layer a third of the cream mixture in a baking dish, followed by the potatoes, and pour the remaining cream over the top.
- Cover the dish with foil and bake for 60-70 minutes until the potatoes are tender, then add cheddar cheese and bake uncovered for an additional 6-8 minutes.
- Let cool for 5 minutes, then top with sour cream, scallions, and bacon.
Nutrition Facts (estimated)
Servings
8
Calories
350
Total fat
25g
Total carbohydrates
30g
Total protein
12g
Sodium
800mg
Cholesterol
60mg
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