Loaded Scalloped Potatoes Recipes

FULLY LOADED SCALLOPED POTATOES

Steps:

• Cook potatoes in boiling water in saucepan 25 min. or just until tender; drain. Cool. Meanwhile, cook bacon as directed on package.
• Heat oven to 350°F. Crumble bacon; reserve 1/4 cup. Cut potatoes into 1/4-inch-thick slices. Whisk flour and milk in large bowl until blended. Stir in sour cream. Add potatoes, remaining bacon and 2 Tbsp. chives; stir to evenly coat potatoes.
• Pour into 2-qt. casserole sprayed with cooking spray; top with cheese.
• Bake 30 to 35 min. or until heated through. Sprinkle with remaining chives and reserved bacon.

LOADED SCALLOPED POTATOES

Steps:

• Preheat oven to 350°F.
• Generously butter a 3-quart casserole dish.
• Cook the bacon until crispy, reserving 2 tablespoons of the drippings. Drain and crumble.
• Place the butter and bacon drippings in a large microwave-safe dish (I use a 1-quart pyrex measuring cup). Microwave on high until butter is melted.
• Stir in flour and whisk until smooth. Microwave on high for 2 minute, stopping half way through to stir. Slowly whisk in the hot milk. Return to microwave and cook for two or three more minutes on high, stirring occasionally, until mixture thickens slightly. Stir in salt, cayenne, and nutmeg.
• Spread a third of the sliced potatoes evenly in the bottom of the buttered casserole dish. Sprinkle evenly with a third of the cheese, 1/3 cup green onions, and a third of the crumbled bacon. Spread evenly with a third of the sauce. Repeat to make 3 layers, except do not put cheese on the top layer.
• Cover tightly with foil and bake for 1 hour or until potatoes are tender.
• Remove foil and sprinkle remaining cheese on top. Bake until cheese is bubbly.
• Let sit 10 to 15 minutes before serving.