Cheesy Scalloped Potatoes



6 slices bacon, chopped into 1" pieces 

3 tbsp. butter 

3 garlic cloves, minced 

3 tbsp. all-purpose flour 

2 c. heavy cream 

1 c. low-sodium chicken broth 

2 lb. russet potatoes, rinsed and scrubbed clean 

2 c. shredded cheddar 

1/4 c. finely chopped chives 

kosher salt 

Freshly ground black pepper 


Preheat oven to 400°. In a large skillet over medium heat, cook bacon until crispy, about 8 minutes. Drain on paper towels.

In another large skillet over medium heat, melt butter. Add garlic and cook until fragrant, about 1 minute. 

Stir in flour and cook for another minute. Whisk in cream and chicken broth and season with salt and pepper. 

Simmer until thickened slightly, about 5 minutes. Remove from heat. 

Peel potatoes and thinly slice each potato crosswise into thin coins. (A mandolin would work great here.)

Spoon a thin layer of sauce into the bottom of a large casserole dish. Add a single layer of potatoes on top. 

Spoon more sauce over the potatoes and top with cheese and bacon. 

Repeat 3 to 4 times, or until the casserole dish is mostly full. 

Bake until the sauce is bubbly and the potatoes are very tender, about 1 hour 15 minutes. 

Let rest for at least 15 minutes before serving. 

An awesome side dish of potatoes


Chessy Scalloped Potatoes