Tuesday, January 25, 2011

Loaded Potato Bake

Overstuffed baked potato meets creamy scalloped potato.

6 slices bacon, diced
1 cup diced onion
2 cloves garlic, minced
2 cups 2% milk
1 1/2 cups sour cream (14% - low fat won't work)
salt and pepper
3 lbs Yukon Gold Potatoes, peeled and sliced as thinly as possible.
1 cup chopped green onion
2 cups grated medium cheddar cheese

Preheat oven to 350'F and grease a 11 x 7 inch (2L) baking dish.

In medium, heavy bottom saucepan over medium heat, cook bacon until crisp. Remove from the pan and reserve. Increase the heat to medium high and saute the onion in the bacon drippings until tender and lightly browned, about 5 minutes. Add garlic and cook 1 minute more. Add milk and bring to simmer. Remove from heat, whisk in the sour cream and season lightly.

To assemble spoon a little of the milk mixture in the bottom of the prepared baking dish and arrange a single layer of of sliced potatoes on top. Spoon another layer of milk mixture over the potatoes and sprinkle with a bit of reserved bacon, green onion and cheddar cheese. Top with another layer of potatoes and continue layering with the milk mixture, bacon, green onion, cheddar and potatoes. finishing with a final sprinkling of cheddar. Place a piece of parchment directly on top of the cheese and then cover dish with foil or lid. Bake for 45 minutes, then remove foil and parchment and bake for another 20 - 30 minutes, or until a knife inserted in the center of the dish yields easily. Let cool for 15 minutes before serving. Serves 8 - 10.

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