Cheesy Scalloped Potatoes (Print Version)
# Ingredients:
01 -
4 tablespoons unsalted butter.
02 -
3 cloves garlic, minced.
03 -
4 tablespoons all-purpose flour.
04 -
2 cups low sodium chicken broth.
05 -
2 cups heavy cream.
06 -
1/2 teaspoon salt, or to taste.
07 -
1/2 teaspoon pepper, or to taste.
08 -
1/8 teaspoon ground nutmeg.
09 -
3 pounds potatoes (Russet or Yukon Gold), sliced 1/8 inch thin.
10 -
4 cups shredded cheddar cheese.
11 -
12 slices bacon, fried and crumbled.
12 -
2 tablespoons chopped chives.
# Instructions:
01 -
Preheat your oven to 400°F (204°C).
02 -
Melt butter in saucepan over medium heat. Add garlic and cook 30 seconds until fragrant.
03 -
Sprinkle flour over garlic butter, whisk until combined. Add chicken broth and whisk into thick paste.
04 -
Cook 1 minute while stirring. Add heavy cream, salt, pepper and nutmeg. Whisk until smooth. Simmer 2 minutes until thickened.
05 -
Spread sauce in 9x13 baking dish. Layer one-third each of potatoes, sauce, cheese and bacon. Repeat layers twice more. Add half the chives.
06 -
Cover with foil and bake 45 minutes. Uncover and bake 45 more minutes until potatoes are tender.
07 -
Garnish with remaining chives and serve warm.
# Notes:
01 -
Can be assembled a day ahead and refrigerated.
02 -
Use mandoline for even potato slices.
03 -
Start with generous sauce layer to prevent sticking.