One of my favorite side dishes ever, right next to mashed potatoes, has to be these scalloped potatoes. They are loaded with cheese and bacon, they’re super creamy and so tender. What can I say other than I love my comfort food, and these scalloped potatoes scream comfort food. While scalloped potatoes are usually a holiday side dish, I love mine for our Sunday dinners next to a nice roast chicken. My favorite part about these potatoes though has to be that top crust. This is why usually I like to put the broiler on for the last 5 minutes to get a nice crust going on, but maybe that’s just me. Sometimes I don’t even have them as a side dish, I just scoop some up into a plate and enjoy them on their own, they really are filling and fulfilling. Start by preheating your oven to 400℉ (204°C). Melt 4 tablespoons of butter over medium heat. Add 3 minced garlic cloves and cook for 30 seconds to 1 minute until fragrant. Stir in 4 tablespoons of all-purpose flour and cook for 1-2 minutes, forming a roux. Gradually whisk in 2 cups of chicken broth and whisk until well combined. Cook for another minute then add in the 2 cups of heavy cream, cooking until the sauce thickens, about 2 minutes. Season with salt and pepper to taste and a pinch of nutmeg. Tip: Cooking the flour helps eliminate its raw taste, making for a better sauce consistency. Begin by spreading a couple of ladlefuls of the creamy sauce at the bottom of a 9×13 inch baking dish. Next, arrange ⅓ of the sliced potatoes evenly over the sauce. Follow this with another layer of sauce, ensuring the potatoes are fully covered. Sprinkle 1⅓ cups of shredded cheddar cheese and ⅓ of the of crumbled bacon over the sauce. Repeat these layers two more times, finishing with a final layer of sauce, cheddar cheese, and bacon. Lastly, scatter 1 tablespoon of chopped chives on top for a fresh, vibrant garnish. Cover the baking dish with aluminum foil and place it in the preheated oven. Bake for 45 minutes. After 45 minutes, remove the foil and continue baking for another 45 minutes or until the potatoes are fork-tender and the top is beautifully golden and bubbly. Once baked, let the dish sit for a few minutes to set. Garnish with the remaining chives and serve. Tip: Covering the dish for the first part of baking traps steam, which helps cook the potatoes evenly.
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