Bacon Scalloped Potatoes
Ingredients:
6 medium russet potatoes, peeled and thinly sliced
1 lb (450g) bacon, cooked and crumbled
2 cups shredded sharp cheddar cheese
1/2 cup grated Parmesan cheese
1/4 cup unsalted butter
1/4 cup all-purpose flour
2 cups whole milk
1/2 cup heavy cream
2 garlic cloves, minced
1 tsp onion powder
1 tsp salt
1/2 tsp black pepper
2 tbsp fresh parsley, chopped (optional for garnish)
Directions:
Preheat Oven:
Preheat your oven to 375°F (190°C) and grease a 9×13-inch baking dish.
Prepare the Bacon:
Cook the bacon in a skillet over medium heat until crispy. Transfer to a paper towel-lined plate to cool, then crumble into small pieces. Set aside.
Make the Cheese Sauce:
In a medium saucepan, melt the butter over medium heat. Add the minced garlic and cook until fragrant (about 1 minute). Stir in the flour and cook for another 1-2 minutes, creating a roux.
Gradually whisk in the milk and heavy cream, stirring constantly until the mixture thickens. Add the shredded cheddar cheese, Parmesan cheese, onion powder, salt, and pepper. Stir until the cheese is melted and smooth. Remove from heat.
Layer the Potatoes:
Arrange a layer of sliced potatoes on the bottom of the prepared baking dish. Pour a portion of the cheese sauce over the potatoes, then sprinkle a portion of crumbled bacon over the top. Repeat this layering process until all the potatoes, cheese sauce, and bacon are used, finishing with cheese sauce on top.
Bake:
Cover the dish with aluminum foil and bake in the preheated oven for 50 minutes. Remove the foil and bake for an additional 15-20 minutes, or until the potatoes are tender and the top is golden and bubbly.
Serve:
Once out of the oven, let the scalloped potatoes rest for a few minutes. Garnish with fresh parsley if desired. Serve warm as a side dish to your favorite meal.
Prep Time: 20 minutes | Cook Time: 1 hour 10 minutes | Total Time: 1 hour 30 minutes
Kcal: 400 kcal (per serving) | Servings: 6-8 servings