Cheesy Scalloped Potatoes with Bacon and Green Onions
Indulge in layers of creamy, cheesy goodness with this irresistible recipe for Cheesy Scalloped Potatoes with Bacon and Green Onions. Thinly sliced Russet potatoes are lovingly bathed in a rich, velvety cheese sauce made with sharp cheddar, Parmesan, and a hint of garlic, then baked to creamy perfection. Crispy bacon crumbles and fresh, vibrant green onions add smoky, savory, and zesty notes that elevate this dish from side to showstopper. Perfect for holiday gatherings or cozy family dinners, this comforting casserole boasts a golden, bubbly crust and a melt-in-your-mouth texture. Easy to prepare and packed with flavor, these scalloped potatoes are guaranteed to be the most sought-after dish on your table.
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Recipe Information
Ingredients
- 3 large Russet potatoes
- 6 slices Bacon
- 3 tablespoons Unsalted butter
- 2 cloves Garlic
- 3 tablespoons All-purpose flour
- 2 cups Whole milk
- 1 cup Heavy cream
- 2 cups Sharp cheddar cheese
- 0.5 cup Parmesan cheese
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 3 stalks Green onions
Instructions
Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish and set aside.
Peel and thinly slice the potatoes into 1/8-inch rounds using a sharp knife or mandoline. Place them in a large bowl of cold water to prevent browning.
In a skillet, cook the bacon over medium heat until crispy. Transfer the bacon to a paper towel-lined plate and crumble it once cooled.
Drain most of the bacon grease from the skillet, leaving about 1 teaspoon. Add the butter to the skillet and heat it over medium heat until melted.
Mince the garlic and sauté it in the butter for 1 minute until fragrant. Then, stir in the flour and cook for another 1–2 minutes to form a roux.
Gradually whisk in the milk and cream, ensuring there are no lumps. Cook the mixture for 3–5 minutes, stirring constantly, until it thickens.
Remove the skillet from heat and stir in 1 1/2 cups of cheddar cheese and the Parmesan until melted. Season the sauce with salt and black pepper to taste.
Drain the potato slices and pat them dry. Arrange one-third of the potatoes in an overlapping layer in the bottom of the prepared baking dish.
Pour one-third of the cheese sauce over the potatoes, then sprinkle with crumbled bacon and sliced green onions. Repeat the layers two more times, finishing with cheese sauce on top.
Sprinkle the remaining 1/2 cup of cheddar cheese over the top layer.
Cover the dish with aluminum foil and bake for 40 minutes. Then, remove the foil and bake for an additional 20 minutes, or until the top is bubbly and golden brown.
Remove the dish from the oven and let it rest for 10 minutes before serving. Garnish with additional green onions if desired and enjoy!
Nutrition Facts
Calories |
606 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 39.2 g | 50% | |
| Saturated Fat | 24.0 g | 120% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 119 mg | 40% | |
| Sodium | 808 mg | 35% | |
| Total Carbohydrate | 40.2 g | 15% | |
| Dietary Fiber | 2.4 g | 8% | |
| Total Sugars | 5.7 g | ||
| Protein | 21.6 g | 43% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 463 mg | 36% | |
| Iron | 1.4 mg | 8% | |
| Potassium | 897 mg | 19% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
