Tuesday, September 16, 2014

Cheesy Garlic Scalloped Potatoes

I think we all know that sometimes the tastiest dishes aren't the prettiest. 
Take these potatoes, for example. Not terribly attractive..... in fact, I wasn't even going to blog about them because they did not photograph well at all. 
But then I ate the potatoes and knew if I didn't share the recipe it wouldn't be right. 
They are so freakin' amazing.
Like... *boom*.... blow your mind tasty.
Maybe it's because I had never made "from scratch" scalloped potatoes before. We had only ever used the cream of mushroom soup method. I don't know what the reason is but I am totally in love with this recipe. Our dad, who never really comments on our recipes, must have mentioned it 4 or 5 times that I "could make those again any time". 
I'm pretty sure I will be making these again. Soon and often.

Cheesy Garlic Scalloped Potatoes

1/4 cup butter
1 large onion, sliced
4 cloves garlic, minced
3 Tbsp flour (heaping)
1/4 tsp dried dill
1/4 tsp garlic powder
1/4 tsp onion powder
1/4 tsp dried thyme 
2 cups milk
1/3 cup chicken broth
4 extra large potatoes
2 cups shredded aged cheddar
8 - 10 slices bacon, cooked and crumbled
1/4 cup green onions, chopped

Preheat oven to 375. Lightly spray a 9 x 13 pan with cooking spray, set aside.
In a large saucepan over medium heat, cook the butter, onion, and garlic until onions soften - about 5 minutes or so.
Sprinkle with the flour and stir to combine. Stir in dill, garlic powder, onion powder, and thyme. 
Slowly stir in the milk and chicken broth, a little at a time until smooth. Let mixture start to steam - but not boil - while stirring constantly until thickened. 
When thickened, remove from heat and set aside.
Thinly slice the potatoes. You can leave the peel on or remove it - whichever you prefer. 
Place one layer of potatoes on the bottom of the prepared pan (this should use half of your potatoes).
Sprinkle with half of the cheese and half of the bacon.
Using a ladle, evenly distribute 1/2 of  the milk mixture over the cheese and bacon.
Layer remaining potatoes on top in a single layer. Top with remaining cheese, bacon, and milk mixture.
Sprinkle with the green onions.
Bake, uncovered, at 375 until potatoes are cooked through and top is browned - about an hour to an hour and 20 minutes. (Potatoes should be fork tender.)
Serve hot.

Try not to be too judge-y about how it looks. 
Make it. Taste it. Tell me it isn't one of the tastiest potato dishes you've ever eaten. 
Go ahead. 
I dare you.

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  1. I make a pretty good scratch scalloped potato but I am going to try this one because there are some different ingredients in them...like garlic!! Why didn't I ever think of putting garlic in mine? Did I mention I'm 100% Italian? Anyways..saved, pinned!!!