Creamy Scalloped Potatoes With Bacon

Recipe from Oxmoor House

More From Oxmoor House

Nutritional Information

Amount per serving
  • Calories: 248
  • Fat: 4.5g
  • Saturated fat: 2.5g
  • Protein: 8.9g
  • Carbohydrate: 42g
  • Cholesterol: 13mg
  • Iron: 1mg
  • Sodium: 525mg
  • Calories from fat: 16%
  • Fiber: 3.1g
  • Calcium: 174mg

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)

Preparation

  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.
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