Sunday, December 1, 2013

Spectacular Holiday Sides: Bacon and Blue Cheese Scalloped Potatoes

Bacon and Blue Cheese Scalloped Potatoes

There's not really much I can say about these except, OH MY GOD.  They are as delicious, cheesy and bacony as they look!

I made these this year for our HUGE Thanksgiving gathering.  After the entire tray was gone in about 10 minutes, the consensus was that this is now a staple at every family gathering.

I couldn't decide which cheeses to use with the blue cheese, so I used a five cheese Italian blend.  I wouldn't change a thing about this recipe, but I'd love to hear how you'll do it!

Bacon and Blue Cheese Scalloped Potatoes

Prep Time: 20 minutes / Cook Time: 60 minutes / Servings: 10-12

Bacon and Blue Cheese Scalloped Potatoes
  • 2-3 lbs. Russet potatoes, washed and peeled 
  • 2 Tablespoons Butter
  • 4 green onions, chopped (white and green parts)
  • 12 oz. thick cut bacon, chopped
  • 2 cups heavy cream
  • 1 cup 2% low-fat milk
  • 1/4 cup flour
  • 4 cups five cheese Italian blend
  • 7 oz. blue cheese crumbles 
  • cracked black pepper to taste
  •  chopped chives for garnish
  1. Preheat oven to 375 degrees. 
  2. Generously butter a large, glass baking dish.
  3. Heat a large skillet to high heat,  add the bacon and cook on high heat for 7-10 minutes, stirring occasionally, until bacon is cooked and crispy.  Drain with a slotted spoon into a bowl that's lined with a paper towel.  Set aside.
  4. In a large mixing bowl, combine the cream and milk. Whisk in the flour until combined.  Season with cracked black pepper to taste.
  5. In a separate large mixing bowl, combine the Italian cheese, blue cheese and chopped green onions.  Mix until combined.
  6. Using a sharp knife or mandolin, slice potatoes into 1/4" slices.  
  7. Arrange 1/3 of the potatoes into the bottom of the buttered baking dish.  Sprinkle 1/3 of the bacon mixture on top, followed by 1/3 of the cheese and 1/3 of the cream mixture.
  8. Repeat previous step until all the cheese and cream mixtures are gone (you may have extra potatoes). 
  9. Cover dish with aluminum foil and bake at 375 degrees for about 30 minutes. Remove the foil and bake for an additional 30 minutes, until the dish is slightly browned and bubbly.  Remove from heat and allow to cool for about 10 minutes before serving.  Garnish with chopped chives.

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