Loaded Scalloped Potatoes with Bacon, Cheddar & Chives

Loaded Scalloped Potatoes with Bacon, Cheddar & Chives

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From: EatingWell.com, October 2017

Imagine a loaded baked potato topped with bacon, Cheddar and chives combined with the creamy goodness of scalloped potatoes, and you have the ultimate comfort food casserole. This scalloped potato recipe is made healthier than original versions by using low-fat milk in place of heavy cream, but it still tastes just as rich and creamy.

Ingredients 10 servings

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Original recipe yields 10 servings
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  • 2½ pounds Yukon Gold potatoes, cut into ¼-inch slices (about 8 cups)
  • 1 tablespoon extra-virgin olive oil
  • 3 strips center-cut bacon (about 2 ounces), chopped
  • 1 small onion, finely chopped (about 1 cup)
  • 3 tablespoons all-purpose flour
  • ½ teaspoon salt
  • ¼ teaspoon white or black pepper
  • 2½ cups low-fat milk
  • ½ cup shredded extra-sharp Cheddar cheese, divided
  • ¼ cup chopped fresh chives, divided

Preparation

  • Prep

  • Ready In

  1. Position racks in upper and lower third of oven; preheat to 425°F.
  2. Toss potatoes with oil in a large bowl until well coated. Divide between 2 large baking sheets and spread in an even layer. Roast, rotating the pans from top to bottom about halfway through, until tender and beginning to brown, 20 to 25 minutes.
  3. Meanwhile, cook bacon in a large saucepan over medium heat, stirring frequently, until just crisp, about 3 minutes. Remove the bacon with a slotted spoon to a paper towel-lined plate. Add onion to the pan; cook, stirring frequently, until very soft and golden brown, 5 to 8 minutes. Add flour, salt and pepper; cook, stirring, for 1 minute more. Add milk; cook, stirring and scraping up any brown bits at the bottom of the pan. Increase heat to medium-high; cook, stirring, until the sauce thickens and bubbles, 3 to 5 minutes. Remove from heat.
  4. When the potatoes are done, remove them from the oven. Preheat the broiler.
  5. Transfer half the potatoes to a 2-quart broiler-safe baking dish. Spread half the sauce over the potatoes and top with ¼ cup cheese and 2 tablespoons chives. Add the remaining potatoes, sauce and cheese. Top with the bacon. Broil, watching carefully, until the sauce is bubbling and the cheese is beginning to brown, 1 to 5 minutes depending on your broiler. Let stand 10 minutes. Serve topped with the remaining 2 tablespoons chives.
  • To make ahead: Roast potatoes (Step 2) up to 30 minutes ahead. Prepare sauce (Step 3), cover and refrigerate for up to 1 day; gently reheat until steaming before combining with the potatoes and cheese.

Nutrition information

  • Serving size: ½ cup
  • Per serving: 176 calories; 5 g fat(2 g sat); 2 g fiber; 26 g carbohydrates; 7 g protein; 30 mcg folate; 26 mg cholesterol; 4 g sugars; 0 g added sugars; 244 IU vitamin A; 8 mg vitamin C; 135 mg calcium; 1 mg iron; 227 mg sodium; 599 mg potassium
  • Carbohydrate Servings:
  • Exchanges: 1½ starch, ½ fat, ½ high-fat dairy

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