Loaded Scalloped Potatoes With Bacon Cheddar Chives Recipe Eatingwell

Loaded Scalloped Potatoes With Bacon Cheddar Chives Recipe Eatingwell Remove from heat. when the potatoes are done, remove them from the oven. preheat the broiler. transfer half the potatoes to a 2 quart broiler safe baking dish. spread half the sauce over the potatoes and top with 1 4 cup cheese and 2 tablespoons chives. add the remaining potatoes, sauce and cheese. top with the bacon. Assembly. layer half of the potatoes, half of the caramelized onions, half the bacon, half the cheese, and half the sauce, in that order in the prepared baking dish. repeat. cover baking dish with foil and bake for 1 hour. remove foil and bak an additional 30 minutes or until potatoes are easily pierced with a fork.

Loaded Scalloped Potatoes Melanie Makes Add in the heavy cream and whisk until smooth. season with salt, pepper and nutmeg and remove from heat. layer the scalloped potatoes: start with a spreading a couple ladlefuls of the sauce over the bottom of a 9×13 inch baking dish. spread a third of the sliced potatoes over the sauce in an even layer (see video). Once melted, add the flour, salt, and pepper. cook for 1 minute. slowly drizzle in milk, whisking constantly. after adding the milk, continue cooking until the mixture thickens, 5 8 minutes, whisking frequently. remove from heat. stir in half of the cheddar cheese and half of the mozzarella cheese. Combine – add drained potatoes to the mixing bowl. using a large spoon or spatula to gently fold the potatoes into the sauce to avoid breaking them. transfer the potatoes to the baking dish and sprinkle the remaining shredded cheese on top. bake in a preheated 350°f oven per the recipe until golden and bubbly. Instructions. preheat oven to 350 degrees f. line large bar pan baking pan jelly roll pan with unbleached parchment paper and set aside. peel and thinly slice potatoes, about ¼" thick. if you have a mandolin by all means use that. otherwise just do your best to carefully thinly slice the potatoes.

Fully Loaded Scalloped Potatoes Recipe Kraft Recipes Recipes Combine – add drained potatoes to the mixing bowl. using a large spoon or spatula to gently fold the potatoes into the sauce to avoid breaking them. transfer the potatoes to the baking dish and sprinkle the remaining shredded cheese on top. bake in a preheated 350°f oven per the recipe until golden and bubbly. Instructions. preheat oven to 350 degrees f. line large bar pan baking pan jelly roll pan with unbleached parchment paper and set aside. peel and thinly slice potatoes, about ¼" thick. if you have a mandolin by all means use that. otherwise just do your best to carefully thinly slice the potatoes. Instructions. preheat oven to 350 degrees. prepare two quart casserole dish by greasing bottom and sides. using a mandolin, slice potatoes between 3 6" to 1 4" thickness. (i prefer the thicker cut slices as they don't tend to be mushy like many scalloped potatoes.) cover bottom of casserole with single layer of potatoes. Preheat the oven to 400°f. in a large skillet over medium heat, cook the bacon until crispy, about 10 minutes. remove the bacon and place on a plate with paper towels. once cooled, crumble into pieces. whisk in the flour to the skillet and bacon grease until browned and all the flour in combined.