Recipe by Oxmoor House January 2001


Recipe Summary

6 servings


Ingredient Checklist


Instructions Checklist
  • 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.


Oxmoor House Healthy Eating Collection

Nutrition Facts

248 calories; fat 4.5g; saturated fat 2.5g; protein 8.9g; carbohydrates 42g; cholesterol 13mg; iron 1mg; sodium 525mg; calories from fat 16%; fiber 3.1g; calcium 174mg.