Creamy Scalloped Potatoes With Bacon

Oxmoor House
6 servings


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3 hickory-smoked bacon slices
1 1/2 cups thinly sliced onion, separated into rings
2 teaspoons chopped fresh or
1/2 teaspoon dried thyme
1 teaspoon sugar
1 teaspoon salt
1/2 teaspoon pepper
1/3 cup all-purpose flour
2 1/2 cups fat-free milk
1/2 cup 50%-less-fat sour cream (such as Daisy)
1/4 cup finely chopped fresh or 1 1/2 tablespoons freeze-dried chives
Cooking spray
4 1/2 cups peeled, thinly sliced baking potatoes (about 2 pounds)
Thyme sprigs (optional)


Preheat oven to 350°.

Cook bacon in a large nonstick skillet over medium heat until crisp. Remove bacon from skillet, reserving 1 teaspoon bacon fat in skillet; crumble bacon, and set aside. Add onion to bacon fat in skillet; cook, stirring constantly, 5 minutes. Add thyme and next 3 ingredients; cook, stirring constantly, 5 minutes. Sprinkle with flour; cook 1 minute, stirring constantly. Gradually stir in milk; bring to a simmer. Cook 5 minutes or until thick, stirring frequently. Remove from heat; stir in sour cream and chives.

Spread 1/2 cup sauce in an 8-inch square baking dish coated with cooking spray. Arrange one-third of potatoes over sauce, overlapping slices slightly. Spread 1/2 cup sauce over potatoes. Repeat layers twice with remaining potatoes and sauce, ending with sauce. Sprinkle with crumbled bacon. Cover and bake at 350° for 1 hour and 10 minutes or until potatoes are tender. Uncover and bake an additional 10 minutes. Garnish with thyme sprigs, if desired.

Created date

March 2010

Nutritional Information

Calories 248
Fat 4.5 g
Satfat 2.5 g
Protein 8.9 g
Carbohydrate 42 g
Cholesterol 13 mg
Iron 1 mg
Sodium 525 mg
Caloriesfromfat 16 %
Fiber 3.1 g
Calcium 174 mg