Loaded Scalloped Potatoes
Cheesy, bacony loaded scalloped potatoes make for a perfect side dish!
I grew up on scalloped potatoes and ham or scalloped potatoes and meatballs getting served pretty regularly. I finally got a mandolin and that meant I could finally make good scalloped potatoes. I did these for a Sunday meal randomly in October, but they turned out so well and I can’t wait to do it again.
What You Need:
4 large russet potatoes
Salt
Pepper
4 Tbsp. unsalted butter
1/4 cup chopped chives
1 1/2 cups shredded cheddar cheese
8 slices bacon, cooked (reserve one slice for garnish)
2 cups milk
1/3 cup plain Greek yogurt
1/4 cup all purpose flour
Directions:
Using a mandolin, slice potatoes thinly.
In a fully greased 9x13-inch casserole dish, cover the bottom with a layer of potatoes.
Season with salt and pepper and dot with 1/2 Tbsp. butter.
Top with some chives, some cheese, and one slice of bacon that has been crumbled.
Repeat until all potatoes are used ending with a layer of potatoes to season with salt and pepper and cheese.
In a small bowl, whisk together milk, yogurt, and flour. Pour over the top of the potatoes.
Bake in a preheated 350 degree oven for 1 hour and 20 minutes or until potatoes are cooked through and bubbly.
Garnish with remaining slice of bacon that has been crumbled and additional chives. Allow to rest for at least 10 minutes before serving.
Recipe from Melanie Makes