Loaded Scalloped Potatoes (Print Version)
# Ingredients:
→ Base
01 -
3 pounds russet potatoes (8-10 medium), peeled and thinly sliced
→ Cheese Sauce
02 -
6 tablespoons unsalted butter
03 -
½ cup all-purpose flour (62.5g)
04 -
1 teaspoon kosher salt
05 -
½ teaspoon black pepper
06 -
3 cups whole milk, room temperature (735g)
07 -
1 cup sharp cheddar cheese, shredded (113g), divided
08 -
1 cup mozzarella cheese, shredded (113g), divided
→ Toppings
09 -
6 slices thick-cut bacon, cooked and crumbled (about ½ cup), divided
10 -
¼ cup chives, chopped
11 -
Salt and pepper to taste
# Instructions:
01 -
Preheat oven to 375°F. Slice potatoes thinly using mandoline.
02 -
Melt butter in saucepan. Add flour, salt, and pepper. Cook 1 minute. Gradually whisk in milk and cook 5-8 minutes until thickened.
03 -
Remove from heat. Stir in half of both cheeses until melted and smooth.
04 -
Arrange potato slices in 12-inch oven-safe skillet. Sprinkle with most of bacon. Pour cheese sauce over top. Add remaining cheese and bacon.
05 -
Cover and bake 60 minutes until potatoes are tender. Uncover and broil 2-3 minutes until browned.
06 -
Garnish with chives and season with salt and pepper to taste. Serve hot.
# Notes:
01 -
Use mandoline for even potato slices
02 -
Can be made ahead and reheated
03 -
Watch carefully during broiling