Ultimate Scalloped Potatoes |
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Prep Time: 35 Minutes Cook Time: 60 Minutes |
Ready In: 95 Minutes Servings: 12 |
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I was asked to bring a potato dish for Christmas and this is what I came up with. Everyone loved them and the dish was empty by the end of dinner...which I took as the ultimate compliment. As with all my creations I am usually inspired by other great chefs on this site. The inspiration for these came from Twice Baked Potato Casserole #26043 by MizzNezz. Ingredients:
6 -8 medium potatoes, sliced thin |
1/2 teaspoon salt |
1/4 teaspoon fresh ground pepper |
1/2 teaspoon granulated garlic |
1 tablespoon prepared horseradish |
1 (12 ounce) can fat-free evaporated milk |
3 cups sour cream |
1 lb bacon, cooked drained and crumbled (reserve grease) |
2 cups pre-shredded cheddar cheese |
2 cups pre-shredded mozzarella cheese |
4 medium onions, sliced |
2 green onions, chopped |
3 tablespoons butter |
1 pinch sugar |
Directions:
1. Grease 13x9 casserole dish with reserved bacon grease.
2. In bowl wisk together the evaporated milk, sour cream, salt, pepper, horseradish, and garlic.
3. Slice onions and carmalize in pan with butter and pinch of sugar on Medium-low heat. This takes several minutes so be patient.
4. Layer half the potatoes in casserole dish followed by 1/2 the onions, 1/2 the crumbled bacon, 1/2 the liquid, and half the cheese. Repeat steps with remaining ingredients.
5. Place in a 350 degree oven for 1 1/2 -2 hours. Cover with aluminum foil if top starts to get to dark.
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