Creamy Scalloped Potatoes With Bacon

Recipe from

Oxmoor House

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


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.