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Creamy Scalloped Potatoes With Bacon

Yield 6 servings

Ingredients

  • 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)

Nutrition 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

How to Make It

  1. Preheat oven to 350°.

  2. 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.

  3. 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.

Oxmoor House Healthy Eating Collection