Loaded Scalloped Potatoes

Ingredients

• 4 tablespoons butter (unsalted)
• 3 cloves garlic (minced)
• 4 tablespoons all-purpose flour
• 2 cups chicken broth (low sodium)
• 2 cups heavy cream
• 1/2 teaspoon salt (or to taste)
• 1/2 teaspoon pepper (or to taste)
• 1/8 teaspoon nutmeg (ground)
• 3 pounds potatoes (sliced 1/8 inch thin, like Russets or Yukon Gold)
• 4 cups cheddar cheese (shredded)
• 12 slices bacon (fried and crumbled)
• 2 tablespoon chives (chopped)

Instructions

1. 1

   Preheat the oven.: Preheat your oven to 400℉ (204℃).

2. 2

   Saute the garlic.: Melt the butter in a saucepan or skillet over medium heat. Add the garlic and cook for 30 seconds until the garlic is aromatic.

3. 3

   Make a roux.: Sprinkle the flour over the garlic/butter then whisk well until combined with the butter. Add the chicken broth and whisk until combined. It should look like a thick paste.

4. 4

   Add heavy cream.: Cook for another minute while stirring, then add the heavy cream and whisk until smooth.

5. 5

   Season.: Season with salt, pepper and nutmeg. Continue cooking for 2 more minutes until the sauce comes to a simmer and thickens. Remove the saucepan from the heat and set aside.

6. 6

   Start layering:: Start layering. Start with a spreading a couple ladlefuls of the sauce over the bottom of a 9x13 inch baking dish. Spread a third of the sliced potatoes over the sauce in an even layer (see video). Top with more of the sauce to cover the potatoes. Top with a third of the cheddar cheese and then a third of the bacon.

7. 7

   Repeat layers.: You should have enough ingredients for 3 layers of potatoes. Continue layering with potatoes, sauce, cheese, bacon and repeat. Finally sprinkle with half the chives.

8. 8

   Bake.: Cover with foil and bake for 45 minutes. Uncover and finish baking for for another 45 minutes or until the potatoes are fork tender.

9. 9

   Garnish and serve.: Garnish with remaining chives and serve warm.