I think all of us have dishes and recipes that we reserve just for the holidays or certain seasons. Scalloped potatoes is one such dish for me. My siblings and I typically only saw potatoes like this once, maybe twice, a year at Thanksgiving and sometimes Christmas too. And, boy, did we look forward to them all year long!
I don't make this dish very often either, but when I do anxious people start buzzing around the kitchen like nosy flies and asking questions like "Is it ready yet?!" way too often. Well, they get shooed out of the kitchen and reminded that potato perfection takes time. This dish needs about an hour in the oven before it's ready.
This is not my mom's recipe for scalloped potatoes. My mom's recipe is pretty simple and straight-forward with butter, milk and cheese. This is my adaption of scalloped potatoe recipe I saw in a Kraft recipe magazine years and years ago. The original recipe sounded so good, but of course I had to add my own touches. I add chicken broth, bacon bits, and dried herbs to a rich cream cheese and sour cream based sauce. My mother loves Velveeta, but I much prefer a yummy sharp cheddar on my potatoes.
I usually make this as a side dish and I've paired it up with grilled meat from the barbecue pit, baked ham, roasted chicken and seafood. But, this is a hearty recipe and it could easily be a meal on it's own. Add in some of your favorite fresh veggies and chopped ham and you'll have a delicious dinner for a crowd!
Let me know how you make it!
Creamy, Cheesy Scalloped Potatoes
- 1/2 cup sour cream
- 1 package cream cheese (8 oz), room temperature
- 1 cup chicken broth
- 1/2 tsp dried thyme
- 1/2 tsp dried parsley
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 - 3/4 cup bacon bits, depending on how much you want!
- 6 -7 medium Russet potatoes, rinsed and thinly sliced
- 2 cups shredded sharp cheddar or your favorite cheese
- 2 sliced green onions for garnish (optional)
1. Pre-heat oven to 350°. Using a whisk, combine the sour cream and cream cheese in a large bowl and mix until creamy. Add in the broth, stirring until well combined. Add the salt and spices. Add the bacon bits and 1 cups of shredded cheese. Set the mixture aside.
|I stir until the cream cheese is pretty broken down, but I don't mind the small bits of it|
2. Spray your 13 x 9 inch baking pan with non-stick spray. Lightly salt and pepper the sliced potatoes and then add them to the bowl with the sauce. Coat them well with the cheese sauce mixture.
|I always leave the skins on, but if you want to peel them do it!|
|It's best to roll up those sleeves and use your hands for this step!|
3. Carefully pour the saucy potatoes into the prepared baking dish and spread them out as evenly as possible. Cover with the remaining cup of shredded cheese.
4. Cover with foil and bake for 40 minutes. Remove the foil and bake for another 20 minutes, or until the potatoes slices are tender. Remove from the oven and allow to cool for about 15 minutes before serving. Top with sliced green onions, if you want.
|On this night, we paired these cheesy potatoes up with some beer-battered shrimp and steamed broccoli. Broccoli didn't make the pic!|