Tuesday, January 22, 2013

Loaded Scalloped Potatoes

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Potatoes is something I make often as a side dish - probably more often now than I did before because The Baron is a potato fan. {He's Irish, so it's no wonder lol.} I've been playing around with various potato side dish recipes to mix things up a bit and I realized that I haven't made scalloped potatoes in a while. I came across a recipe for classic scalloped potatoes but to put them over the top, I loaded the recipe up with more deliciousness. These Loaded Scalloped Potatoes have layers upon layers of shingled sliced potatoes, that's blanketed in thyme garlic cream, cheddar cheese and bacon before baking to a golden brown...

If you like potato skins as much as The Baron and I do, especially ones that have cheese and bacon for an indulgent snack, then this is a potato dish for you. I really was hoping for leftovers - this made an 8x8 pan that fed 4 adults & 1 toddler - but I had no such luck. So I would definitely recommend doubling the recipe if you have potato lovers to feed. The recipe is reminiscent to potato skins without the trouble of scooping out potato boats, frying or baking the shells and then topping them with cheese, bacon, sour cream, chives, etc. Even better is that this can easily be assembled ahead of time and then baked the day you plan on serving. 

Loaded Scalloped Potatoes
recipe adapted from Tyler Florence


Ingredients
  • 1 cup heavy cream
  • 1 sprig fresh thyme
  • 2 garlic cloves, chopped
  • 1/2 teaspoon ground nutmeg
  • Butter for greasing baking pan
  • 2 pounds russet potatoes, peeled & cut into 1/8-inch thick slices
  • Salt and freshly ground black pepper
  • 1/2 cup grated sharp cheddar cheese, plus more for broiling
  • 1/4 cup crumbled cooked bacon
  • 3 tablespoons chopped fresh chives
Cooking Directions
  1. Preheat the oven to 375 degrees F.
  2. In a saucepan, heat up the cream with a sprig of thyme, chopped garlic and nutmeg. While cream is heating up, butter a casserole dish.
  3. Place a layer of potato in an overlapping pattern and season with salt and pepper. Remove cream from heat, Take out sprig of thyme and then pour a little over the potatoes. Top with some grated cheddar cheese. and crumbled bacon.
  4. Repeat and make 2 more layers.
  5. Bake, uncovered, for 45 minutes in preheated oven.
  6. Remove from oven and sprinkle some more cheddar cheese and return to oven to broil until cheese browns, about 5 minutes.
  7. Garnish with chives and serve hot.
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