Cheesy Scalloped Potatoes

• porcje: 8 servings
• czas aktywny: 25 minutes
• całkowity czas: 1 hour 40 minutes

Składniki

6 slices bacon, chopped into 1" pieces

3 tbsp. unsalted butter

3 garlic cloves, finely chopped

3 tbsp. all-purpose flour

2 c. heavy cream

1 c. low-sodium chicken broth

Kosher salt

Freshly ground black pepper

2 lb. russet potatoes, rinsed, scrubbed clean

2 c. shredded cheddar

1/4 c. thinly sliced chives, for serving

Wskazówki

Arrange a rack in center of oven; preheat to 400°. In a large skillet over medium heat, cook bacon, stirring occasionally, until crispy, about 8 minutes. Transfer to paper towels to drain.

Meanwhile, in another large skillet over medium heat, melt butter. Add garlic and cook, stirring, until fragrant, about 1 minute. Stir in flour and cook until lighter in color and fragrant, about 1 minute more. Whisk in cream and broth; season with salt and pepper. Bring to a simmer and cook, stirring occasionally, until thickened slightly, about 5 minutes. Remove from heat.

Peel potatoes, then thinly slice each potato crosswise into thin coins. (A mandoline would work great here.)

Spoon a thin layer of sauce into bottom of a large oval casserole or 13" x 9" baking dish. Arrange a single layer of potatoes on top. Spoon more sauce over potatoes. Top with cheese and bacon. Repeat 3 to 4 times, or until dish is mostly full.

Bake scalloped potatoes until sauce is bubbly and potatoes are very tender, about 1 hour 15 minutes. Let cool at least 15 minutes, then top with chives and serve.

Wartości Odżywcze

• Kalorie: 555
• Tłuszcz Całkowity: 44 g
• Tłuszcz Nasycony: 25 g
• Tłuszcz Trans: 1 g
• Cholesterol: 122 mg
• Sód: 615 mg
• Węglowodany Całkowite: 26 g
• Błonnik Pokarmowy: 2 g
• Cukry Całkowite: 3 g
• Białko: 15 g