Ingredients
6 slices bacon, chopped into 1" pieces
3 tbsp. butter
3 garlic cloves, minced
3 tbsp. all-purpose flour
2 c. heavy cream
1 c. low-sodium chicken broth
2 lb. russet potatoes, rinsed and scrubbed clean
2 c. shredded cheddar
1/4 c. finely chopped chives
Kosher salt
Freshly ground black pepper
Preparation
Step 1Preheat oven to 400°. In a large skillet over medium heat, cook bacon until crispy, about 8 minutes. Drain on paper towels.Step 2In another large skillet over medium heat, melt butter. Add garlic and cook until fragrant, about 1 minute. Stir in flour and cook for another minute. Whisk in cream and chicken broth and season with salt and pepper. Simmer until thickened slightly, about 5 minutes. Remove from heat. Step 3Peel potatoes and thinly slice each potato crosswise into thin coins. (A mandolin would work great here.)Step 4Spoon a thin layer of sauce into the bottom of a large casserole dish. Add a single layer of potatoes on top. Spoon more sauce over the potatoes and top with cheese and bacon. Repeat 3 to 4 times, or until the casserole dish is mostly full. Step 5Bake until the sauce is bubbly and the potatoes are very tender, about 1 hour 15 minutes. Let rest for at least 15 minutes before serving.
Russet potatoes are preferred. You can definitely use other potato varieties like Yukon Gold if you’d like! We prefer russets because they break down faster and retain less of their structure, giving you that classic fork-tender creaminess. Slice the potatoes as thinly as possible. If you’ve got a mandolin, it’ll make your life a whole lot easier. If you don’t, no worries! Think of this as knife skills practice. You’re looking for each slice to be about 1/4" but a little unevenness won’t make or break this recipe.
Cheese and bacon aren’t traditional, but we added them anyways. Most scalloped potatoes don’t have cheese or bacon (Potatoes au gratin do.) But we couldn’t resist adding cheddar between each potato layer: When it melts with the cream sauce while the casserole bakes, it gives off major mac and cheese sauce vibes that we’re obsessed with. If you want to use Gruyére or fontina for a sharper, saltier flavor instead, you do you — we love all the cheeses. Bake it longer than you think you need to. You don’t want the potatoes just tender and the cheese just melty. When you test a potato with a paring knife, you want it to almost fall apart from being so soft. The cheese should be bubbling violently, and the potatoes tender to the point of being creamy. Make it ahead of time. You can bake it as instructed, then let it cool to room temperature and refrigerate it overnight. It will reheat well in a 350° oven. For leftovers, skip the microwave. Leftover scalloped potatoes can truly be delicious (they will keep 4-5 days in the fridge and up to 4 months in the freezer). But we definitely recommend you reheat the potatoes in the oven. Heat at 350º until the cheese is bubbly once again and serve! Looking for more scalloped goodness? Check out our Scalloped Potatoes and Ham recipe for the ideal main at your Easter brunch, or our Slow-Cooker Scalloped Potatoes for a an easy breezy, hands-off version. Made this? Let us know how it went in the comment section below!
