Fully Loaded Scalloped Potatoes

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

  1. 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.
  2. 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.
  3. Pour mixture into 2-qt. casserole sprayed with cooking spray; and sprinkle the top evenly with the shredded cheese.
  4. 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.


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