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Weekend Chef: Cheesy Scalloped Potatoes with Bacon

Posted 6:19pm on Thursday, Jan. 03, 2013

Want to make your next potato side dish the star of the party? Try making my souped-up version of scalloped potatoes. They are really cheesy (like Mac & Cheese cheesy), plus bacon and butter really punches up the flavor in this recipe.

Actually, calling this a recipe might be a little bit of an exaggeration. Scalloped potatoes are one of those dishes I fix freestyle, sort of like when you are topping a pizza.

Basically I put a layer of thinly sliced potatoes down in a buttered baking dish and season them with salt and pepper. Then I like to add a layer of thinly sliced sweet onions (optional), and top that off with some cheese, crumbled bacon and fresh herbs. I then repeat with another layer of potatoes fixed up the same way as the first layer. I finish it off with another layer of sliced potatoes on top, and then pour half-and-half into the dish until the potatoes are almost covered. Season the top potatoes with salt and pepper and dot with butter. Bake covered in the oven or grill at 350ºF for one hour, uncover and add a layer of cheese on top. Bake for another half hour uncovered or until potatoes are tender.

Cheesy Scalloped Potatoes with Bacon

  • 3 to 4 pounds potatoes thinly sliced (around an eighth of an inch thick). I like using Butter Red potatoes with the skins on. You can also use Yukon Gold or Russet potatoes (peel the skins if using Russets).
  • 1 sweet onion thinly sliced (optional).
  • 1 pound shredded Swiss cheese.
  • 6 ounce shredded Parmesan cheese.
  • 5 strips of bacon chopped and fried crispy (save the leftover bacon fat to help grease the baking dish).
  • 1 quart half-and-half
  • ½ stick of butter
  • 1 tablespoon of garlic powder.
  • 1 tablespoon of fresh or dried thyme.
  • Salt and Pepper to taste.

Grease large baking dish with bacon fat and a quarter stick of butter.

Line bottom of dish with around a third of the sliced potatoes. Make sure they have plenty of overlap.

Salt and pepper the sliced potatoes and season with a teaspoon of garlic powder.

Add a layer of thinly sliced onions (optional).

Cover with a third of the Swiss and Parmesan cheese. Then sprinkle half the bacon and 1½ teaspoons of the thyme on top.

Repeat with another layer of potatoes fixed up the same way as the first layer.

Now, finish it off with a layer of potatoes on top.

Pour half-and-half into the dish until the potatoes are almost covered.

Season the top potatoes with salt, pepper and a teaspoon of garlic powder.

Cut the leftover quarter stick of butter into small cubes and dot over the top of the potatoes.

Bake covered in an preheated oven or grill at 350ºF for 1 hour.

After 1 hour, remove from oven and uncover. Add the rest of the Swiss and Parmesan cheese on top of the potatoes a bake uncovered for another 30 to 45 minutes (or until tender).

Let cool for 10 minutes before serving.

The potatoes turned out great! It is like a cheese explosion in my mouth with tender, buttery potatoes. I made mine in a huge pan to take over to my brothers house for a family dinner. The recipe is easy to scale back to make smaller portions, just use a smaller baking dish and freestyle it!

Be sure to check out the slideshow above for step-by-step pictures.

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