This is spud decadence at all its best! I've NEVER had anyone turn these taters down; well, maybe vegans...but then they walked away in tears. These are PERFECT for a game day tailgate party, a Thanksgiving side dish, or just a yummy, cheesy comfort food on a cold winter day. You'll LOVE watching these disappear at pot-lucks and parties...just bring LOTS of copies of the recipe to give away...you're gonna need it!
Bacon, Cheddar and Chive Scalloped Potatoes
- 2 pounds Idaho potatoes (4-5 large), peeled and washed
- 2 tablespoons butter
- 1/2 cup chives, chopped
- 12 ounces thick cut bacon, chopped
- 2 cups heavy cream
- 1 cup 2% milk
- 1/4 cup all-purpose flour
- 4 cups mild cheddar cheese, shredded
- 1/2 teaspoon cracked black pepper
Preheat oven to 375 degrees. Generously butter a large, glass baking dish and set aside.
Heat a large skillet to high heat, add the chopped bacon and cook on high heat for 7-10 minutes, stirring occasionally, until bacon is cooked and crispy. Drain with a slotted spoon and transfer to a bowl that's lined with a paper towel. Set aside.
In a large mixing bowl, combine the cream and milk. Whisk in the flour until combined. Season with cracked black pepper and set aside.
In a separate large mixing bowl, combine the and chopped chives (reserve about 2 tbsp. for garnish). Mix until combined and set aside.
Using a sharp knife or mandolin, slice the peeled potatoes into 1/4" slices.
Pour about 1/2 cup of the cream mixture into the bottom of the glass baking dish and spread it around, covering the bottom of the dish. Arrange 1/3 of the sliced potatoes into the bottom of the baking dish. Sprinkle 1/3 of the bacon on top of the sliced potatoes, followed by 1/3 of the cheese mixture. Drizzle 1/3 of the remaining cream mixture evenly around the dish. Repeat 2 more times (potato layer, bacon, cheese, cream).
Cover dish with aluminum foil and bake at 375 degrees for about 20 minutes. Remove the foil and bake for an additional 20-30 minutes, until the dish is slightly browned and bubbly. Remove from heat and garnish with the remaining chopped chives. Allow the dish to cool for about 10 minutes before serving.