Probably what you would think of if you had eaten her scalloped potatoes.
Ingredients
| Bacon (chopped) | 6 Slices |
| Butter | 2 Tbsp |
| Garlic (minced) | 3 cloves |
| Flour | 3 Tbsp |
| Heavy Cream | 2 Cups |
| Chicken Broth | 1 Cup |
| Salt | 1/2 tsp |
| Pepper | 1/2 tsp |
| Russet Potatoes (peeled, thinly sliced) | 2 lbs |
| Cheddar Cheese (mild/medium, shredded) | 2 Cups |
| Chives (minced) | 1/3 Cup |
Directions
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Cook bacon till crispy. Drain on paper towels. Set aside.
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In a large skillet over medium heat, melt butter. Add garlic and sauté 1 minute. Stir in flour, and cook 1 minute. Whisk in heavy cream and chicken broth. Add salt and pepper. After the mixture has thickened, remove from heat.
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In a casserole dish, spoon a thin layer of sauce.
✦The recipe calls for a 9"x13" casserole dish.
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Add a single layer of potatoes. Spoon sauce over potatoes. Top with cheese, bacon, and chives. Repeat these layers 2-3 more times.
✦Chopped green onions can be used here in lieu of chives.
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Bake 40-50 minutes, until potatoes are tender and top is golden.