Creamy Cheesy Garlic Scalloped Potatoes | Tina T Farm

Tina T Farm

Name: Creamy Cheesy Garlic Scalloped Potatoes
Prep time: 15 min
Cook time: 60 min
Total time: 75 min
Yield: 6
Ingredients: Little Bear Curly Parsley; O Organics Milk, Low Fat, Organic; Hormel Black Label Thin Cut Canadian Bacon; Kerrygold Garlic & Herb Butter; Lucerne Table Cream, Light; Tillamook Medium Cheddar Cheese; Primo Taglio Cheese & Salame, Mozzarella, Spicy, Cooked, Roll; Bob's Red Mill Dark Rye Flour, Organic; Organic Russet Potato; Cebollitas Bunch

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Creamy Cheesy Garlic Scalloped Potatoes

Serves 615 mins prep60 mins cook

A delicious dish made with layers of russet potatoes and a creamy, cheesy sauce topped with crispy bacon. This recipe includes sautéed onions, garlic butter, milk, heavy cream, and two types of cheese, all baked to perfection until bubbly and golden.

0 servings

What you need

bunch parsley

cup milk

Hormel Black Label Thin Cut Canadian Bacon

oz bacon

oz garlic butter

cup heavy cream

cup cheddar cheese

Primo Taglio Cheese & Salame, Mozzarella, Spicy, Cooked, Roll

cup mozzarella cheese

cup flour

russet potato

cup onion

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Instructions

1: Slice 4 large russet potatoes and blanch in boiling salted water for 10 minutes.

2: Place the potatoes in an ice bath for 1 minute, then pat dry.

3: Sauté diced onions in bacon grease until soft.

4: Add 1/4 cup of flour to the onions and allow it to brown slightly.

5: Add 1/2 stick of garlic butter, allowing it to melt.

6: Pour in 1 1/2 cups of milk and 1 cup of heavy cream, stirring well.

7: Add 1 cup of mozzarella cheese and 1 cup of cheddar cheese to the sauce and mix until smooth.

8: Pour the sauce over the potatoes in a baking dish.

9: Bake at 350° until the potatoes are fork tender.

10: Top with another 1 cup of mozzarella cheese and bake at 400° until melted and bubbly.

11: Finally, top with 5 slices of bacon and chopped parsley before serving.

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