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Elegant Scalloped Potatoes

I wanted a different side dish one night, so I dressed up my usual scalloped potatoes with bacon, green onion and extra cheese. Microwaving speeds things up, but you can save even more time by preparing it a day early.
  • Total Time
    Prep: 30 min. Bake: 15 min.
  • Makes
    10-12 servings

Ingredients

  • 8 large baking potatoes
  • 6 tablespoons butter, cubed
  • 6 tablespoons all-purpose flour
  • 1 to 2 teaspoons garlic powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 3-1/2 cups whole milk
  • 12 ounces process cheese (Velveeta), cubed
  • 1/3 cup crumbled cooked bacon
  • 1 cup shredded cheddar cheese
  • 1/4 cup sliced green onions

Directions

  • Scrub and pierce potatoes; place on a microwave-safe plate. Microwave on high for 15-20 minutes or until tender. Cool slightly.
  • In a saucepan, melt butter. Stir in the flour, garlic powder, salt and pepper until smooth; gradually whisk in milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Add the process cheese and bacon; stir until cheese is melted. Remove from the heat; set aside.
  • Cut potatoes into 1/4-in. slices. Place a third of the slices in a greased 13x9-in. baking dish; top with a third of the cheese sauce. Repeat layers twice. Sprinkle with cheddar cheese and onions.
  • Bake, uncovered, at 350° for 15 minutes or until cheese is melted.

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Reviews

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Average Rating:
  • No_Time_To_Cook
    Dec 27, 2012

    No comment left

  • brash.2
    Nov 26, 2011

    No comment left

  • Lori G.
    Jan 3, 2011

    This recipe is delicious. Because I baked it with something else, I baked it at 375 degrees instead of 350. It was perfect!

  • whitecake
    Sep 21, 2009

    No comment left

  • debw50
    Jul 13, 2009

    No comment left

  • lowcarbmargie
    Jul 4, 2009

    I made this recipe yesterday and my family loved it. I baked this dish 35 minutes instead of just 15 minutes. I'll be making this dish often.

  • texasclassygal
    Feb 26, 2007

    No comment left

  • Karen
    Jun 2, 2006

    No comment left