Description
Creamy, cheesy scalloped potatoes loaded with crispy bacon, green onions, and a hint of garlic for the ultimate comfort food side dish. Perfect for holidays or family dinners.
Ingredients
Scale
For the Crust:
- For the potatoes:
- 2 lbs Yukon Gold potatoes, thinly sliced
- 1 tsp salt
- 1/2 tsp black pepper
- For the sauce:
- 3 tbsp unsalted butter
- 3 tbsp all-purpose flour
- 2 cups whole milk
- 1 cup heavy cream
- 1 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp dried thyme
- For toppings:
- 6 slices bacon, cooked and crumbled
- 1 1/2 cups shredded sharp cheddar cheese
- 1/2 cup shredded Monterey Jack cheese
- 2 green onions, thinly sliced
Instructions
1. Prepare the Crust:
- 1. Preheat oven to 375°F (190°C). Grease a 9×13 inch baking dish.
- 2. Layer half the potato slices in the dish, overlapping slightly. Season with half the salt and pepper.
- 3. In a saucepan, melt butter over medium heat. Whisk in flour and cook for 1 minute.
- 4. Gradually whisk in milk and cream until smooth. Add garlic powder, onion powder, and thyme. Cook until thickened (about 5 minutes).
- 5. Pour half the sauce over the first potato layer. Add remaining potatoes and top with remaining sauce.
- 6. Cover with foil and bake for 45 minutes. Remove foil, sprinkle with cheeses and bacon.
- 7. Bake uncovered 20-25 more minutes until golden and bubbly. Let rest 10 minutes before serving.
- 8. Garnish with green onions before serving.
Notes
For crispier potatoes, soak slices in cold water for 30 minutes before assembling. Can be made ahead – refrigerate before baking, then add 10-15 minutes to baking time.