I was in the mood for some scalloped potatoes recently, to make as an additional side to eat alongside some of our leftover Easter ham and decided to give this recipe a try.
It was very tasty, and definitely different than your traditional scalloped potato recipe!
The base tastes most strongly of sour cream, which was a creamy and delicious sauce to enjoy the tender cheesy potatoes in; especially sprinkled with bits of thick cut bacon!
This is a wonderful side dish for any meal, and since you pre-boil the potatoes the bake time isn't long at all, and you will have a creamy, cheesy, tender potato side dish to serve with your meal. Enjoy the flavors of baked potatoes, in scalloped potato form!
Fully Loaded Scalloped Potatoes from Kraft
2 lbs potatoes (about 6 medium)
8 slices thick cut bacon
3 TBS flour
1 cup milk
1 cup sour cream
3 TBS chopped fresh chives, divided (optional)
1 cup shredded cheddar cheese
- Bring a large pot of salted water to a boil; meanwhile slice the potatoes thinly using a mandolin slicer if you have one. Carefully boil the potato slices until tender (about 10 minutes). Drain and cool. Meanwhile, cook bacon as directed on package.
- Preheat the oven to 350°F. Rough chop the bacon, and reserve 1/4 cup (for topping). Whisk the flour and milk together in large bowl until blended and then stir in the sour cream. Add potatoes, remaining bacon and 2 TBS chives; stir gently to evenly coat potatoes.
- Pour mixture into 2-qt. casserole sprayed with cooking spray; and sprinkle the top evenly with the shredded cheese.
- Bake in the preheated oven for 30 to 35 min. or until heated through and cheese is melted. Sprinkle with remaining chives and reserved bacon.