|Oven baked chicken, loaded scalloped potatoes, and green beans.|
More leftovers from last night. Oven fried chicken, green beans, and loaded scalloped potatoes.The scalloped potatoes were a challenge from a co-worker, I think to see if I could come up with the most indulgent casserole ever. Yes, I can. And it's pretty good, if you ask me. Might look like a melted mess above, but tastes wonderful...and looks way better in the casserole dish.
Loaded Scalloped Potatoes
2 lb yukon gold potatoes, washed and peeled
3 strips bacon, cooked and crumbled
2 T butter
2 T flour
2 cups reduced fat milk
1.5 cups shredded cheddar cheese, divided
8 oz sour cream
1/4 cup green onion, sliced
1 t sea salt
1 t dried parsley
1/2 t black pepper
Slice the potatoes into very thin rounds; place in a bowl filled with cold water and set aside.
In a non-stick pot or double boiler, melt butter. Whisk in flour until just blended; do not let this mixture burn or brown. Slowly pour in milk and heat over low heat until thickened.
Congratulations, you have just made a bechamel sauce. Aren't you fancy!
Now, slowly stir in 1 cup of the cheddar cheese until cheese is melted and well incorporated into the sauce.
Congratulations, you have now just made a Mornay sauce. Fancy pants.
Slowly stir in sour cream, heating until sauce is smooth. Add in salt, pepper, and parsley. Add in all but 1 T of the bacon - reserve this T of bacon for garnish.
Now, in a greased 9x9 pan, lay down a single layer of slightly overlapping potatoes. Pour over a third of your sauce. Do this twice more, making three layers, and ensuring that your top layer is completely covered with sauce. Sprinkle remaining bacon, cheese, and green onion on top.
Cover in foil and bake at 375F for an hour; uncover and bake 5-10 more minutes or until cheese has fully melted on top.
Then go work out. Seriously.
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