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Bacon, Cheddar and Chive Scalloped Potatoes

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!

HeatherWalker 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

1)

Preheat oven to 375 degrees. Generously butter a large, glass baking dish and set aside.

2)

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.

3)

In a large mixing bowl, combine the cream and milk. Whisk in the flour until combined. Season with cracked black pepper and set aside.

4)

In a separate large mixing bowl, combine the and chopped chives (reserve about 2 tbsp. for garnish). Mix until combined and set aside.

5)

Using a sharp knife or mandolin, slice the peeled potatoes into 1/4" slices.

6)

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).

7)

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.

12 20 minutes 1 hour

Bacon, Cheddar and Chive Scalloped Potatoes

Bacon, Cheddar and Chive Scalloped Potatoes

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!

Preparation

Prep Time

20 minutes

Cook Time

1 hour

Serves

Calories

6120

Equipment

Ingredients

  • 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
#Add to Grocery List

1)

Preheat oven to 375 degrees. Generously butter a large, glass baking dish and set aside.

2)

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.

3)

In a large mixing bowl, combine the cream and milk. Whisk in the flour until combined. Season with cracked black pepper and set aside.

4)

In a separate large mixing bowl, combine the and chopped chives (reserve about 2 tbsp. for garnish). Mix until combined and set aside.

5)

Using a sharp knife or mandolin, slice the peeled potatoes into 1/4" slices.

6)

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).

7)

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.

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1 Comment

  1. Ronna123 says:

    I know my family would love these!

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