April 18, 2013

Loaded Scalloped Potatoes

This side dish is a great accompaniment to any protein and veggies... especially chicken and sautéed asparagus! The prep time is about an hour, but a majority of that is inactive prep, making it an easy dish during the weeknights. Recipe adapted from Kraft.

  • 8 small red potatoes
  • 14 slices bacon, cooked
  • 4 Tbsp. flour
  • 1 cup milk
  • 6 oz. plain Greek yogurt
  • 2 Tbsp. butter, melted
  • 3 Tbsp. chopped fresh green onions, divided
  • 2 cups shredded sharp cheddar cheese, divided
  1. Cut potatoes in half. Cook potatoes in boiling water in saucepan for 35-40 minutes, or just until tender; drain and let cool. Meanwhile, cook bacon as desired.
  2. Heat oven to 350°F. Crumble bacon; reserve half. Cut potatoes to the same thickness (about ¼-inch) for even cooking. Whisk flour and milk in large bowl until blended. Stir in melted butter and Greek yogurt, then add half of the bacon, half of the cheddar, and 2/3 of the green onions.
  3. Add sliced potatoes to the bottom of a greased 2-qt. baking dish, then pour the liquid mixture over the potatoes. Top with cheese. 
  4. Bake 30 minutes, or until heated through. Sprinkle with remaining chives and reserved bacon. Enjoy :)

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