Loaded Scalloped Potatoes with Bacon, Cheddar & Chives

Prep Time:

50 mins

Additional Time:

10 mins

Total Time:

1 hr

Servings:

Yield:

10 servings

Nutrition Profile:

Nut-Free Soy-Free Egg-Free Low-Calorie

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Ingredients

2 ½ pounds Yukon Gold potatoes, cut into 1/4-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
2 ½ cups low-fat milk
½ cup shredded extra-sharp Cheddar cheese, divided
¼ cup chopped fresh chives, divided

Directions

Position racks in upper and lower third of oven; preheat to 425°F.
Toss potatoes with oil in a large bowl until well coated. Divide between 2 large rimmed 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.
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.
When the potatoes are done, remove them from the oven. Preheat the broiler.
Transfer half the potatoes to a 2-quart broiler-safe baking dish. Spread half the sauce over the potatoes and top with 1/4 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 for 10 minutes. Serve topped with the remaining 2 tablespoons chives.

Equipment

2 large rimmed baking sheets, large saucepan, 2-quart broiler-safe baking dish

Frequently Asked Questions

Are potatoes healthy?

While often given a bad rap due to their carbohydrate content, potatoes are actually good for you, especially when eaten with the skin on, as they are in this recipe. With the skin on, potatoes offer fiber and are a good source of potassium. Potatoes contain a special type of starch called resistant starch. This type of starch is considered a prebiotic, meaning it feeds the beneficial bacteria in your gut, keeping them healthy. It also helps keep you full longer.
Is milk good for you?

Milk is loaded with nutrients, including protein, vitamin B12, calcium, potassium and vitamin D. Evidence shows that regularly drinking milk may improve bone health, prevent Type 2 diabetes, improve heart health and lower the risk of cognitive decline.
Is this recipe gluten-free?

Because we use all-purpose flour in this recipe, it is not gluten-free. However, you could swap that out for gluten-free all-purpose flour to make this recipe gluten-free.
What type of potatoes should I use?

We recommend using Yukon Gold potatoes, as they have a creamier texture than russet potatoes, which are starchier and more mealy in texture.
Why should I roast the sliced potatoes first?

Roasting the sliced potatoes for 20 to 25 minutes ensures they're fully cooked and tender before assembling in the baking dish. The cooked potatoes are layered with sauce and cheese and then broiled until browned, which may take 1 to 5 minutes depending on your broiler.
Can I use regular bacon instead of center-cut bacon?

Yes, you can. Center-cut bacon is bacon with the fat removed from either side of the strip, making it leaner than regular bacon. You can substitute it with regular bacon with the fatty edges trimmed off.
Can I make this recipe ahead?

Absolutely! You can prepare the sauce in Step 3 and refrigerate it in an airtight container for up to one day. Gently reheat the sauce until steaming before combining with the potatoes and cheese. You can roast the potatoes in Step 2 up to 30 minutes ahead.

Additional reporting by Carrie Myers, M.S., and Jan Valdez

Originally appeared: EatingWell.com, October 2017

Nutrition Facts (per serving)

176	Calories
5g	Fat
26g	Carbs
7g	Protein

Nutrition Facts
Servings Per Recipe 10
Serving Size 1/2 cup
Calories 176
% Daily Value *
Total Carbohydrate 26g	10%
Dietary Fiber 2g	6%
Total Sugars 4g
Protein 7g	14%
Total Fat 5g	6%
Saturated Fat 2g	10%
Cholesterol 26mg	9%
Vitamin A 244IU	5%
Vitamin C 8mg	9%
Folate 30mcg	7%
Sodium 227mg	10%
Calcium 135mg	10%
Iron 1mg	7%
Magnesium 37mg	9%
Potassium 599mg	13%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.