Bacon Scalloped Potatoes : the perfect side dish for your Thanksgiving spread! Creamy Flavorful and saucy
Scallop potatoes are hands down my favorite American Comfort food.When I’m feelig the blues and craving something creamy, I like to whip this version up.It is such a convenient food and may I say most of the ingredients are in your fridge or pantry anyways- no need to rush to the grocery store.
This recipe has become my standard recipe for scallop potatoes – I adapted it from cooks illustrated version. I included bacon in addition to the typical ingredients onions, garlic, thyme, cream and milk, which makes for a rich, flavorful cream that cannot be beat. Oh yeah… and top it off with cheese.
It always yields a perfect amount of ooey gooey goodness. You may omit the bacon for meat free option.
To cut down on cooking time I use a food processor (if I am cooking for a crowd) otherwise a mandolin will do just fine. The potato slices are parboiled in the aromatic creamy sauce to cut down on the cooking time and assure evenness of cooking.
These scalloped potatoes taste great the next day assuming you have any leftovers. I have to say that, I have absolutely no will power when it comes these potatoes.
I had to take the pictures over again, my sister in law and I could not help digging in .
- 2-3 strips bacon, diced
- ½ medium onion, chopped
- 2 tablespoons butter
- 1 teaspoon minced garlic
- 1 thyme sprig (1teaspoon fresh thyme)
- 1¾ cups milk
- 1½ cup heavy cream or whipping cream
- 1 teaspoon salt or more(adjust to taste)
- ½ teaspoon ground black pepper
- ¼-1/2 teaspoon ground nutmeg, optional
- 2 pounds russet potatoes, peeled and sliced about ¼-inch thick
- 4 oz. cheddar cheese or parmesan cheese to sprinkle to top
- Pre heat the oven to 350° F.
- In a large skillet, cook the bacon until just crisp. (About 3-5 minutes) Remove bacon from pan and set aside
- Drain the oil an leave about 2 tablespoons or more of bacon drippings in the skillet
- Then add butter, followed by onions, garlic and thyme
- Sauté for about a minute or more until fragrant. Be careful not to let the garlic burn.
- Pour in cream, and milk followed by , salt, pepper, and nutmeg
- Bring to the cream mixture to a boil and simmer over medium heat, stirring occasionally for about 5 minutes. Remove from heat and let it cool down a little.
- You may(optional) discard the onions and thyme (use a sieve for this process). Transfer cream mixture in to a Dutch oven
- Add, sliced potatoes into the creamy mixture. Cover Dutch oven adjust heat temperature to a simmer. Cook for about 10-15minutes until potatoes is almost tender when pierced with fork
- Then transfer to a baking dish, sprinkle with cheese if desired . Bake until potato mixture is bubbling around sides and the top is golden brown. Remove and immediate sprinkle with bacon
- Sprinkle with cheese and bacon and let it cool before serving.
Sauté onions , garlic thyme with bacon fat and butter for about a minute or more until fragrant. Be careful not to let the garlic burn.
You may(optional) discard onions and thyme ( use a sieve for this process). Transfer cream mixture in to a Dutch oven
Add, sliced potatoes into the creamy mixture. Cover Dutch oven adjust heat temperature to a simmer. Cook for about 10-15minutes until potatoes is almost tender when pierced with fork
Then transfer to a baking dish, add cheese or sprinkle after baking. Bake until potato mixture is bubbling around sides and the top is golden brown. Remove and immediate sprinkle bacon