Scalloped Potatoes
Scalloped potatoes are thinly sliced potatoes in a rich and creamy sauce, topped with a buttery crumb topping. This side dish is an easy to make crowd-pleaser for any occasion!
Servings:6 servings
Ingredients
- 4-6 cups thinly sliced gold potatoes
- 3 cups half and half
- 2 teaspoons minced garlic
- 2 ½ teaspoons salt
- ½ teaspoon pepper
- 1 teaspoon Italian seasoning
- ¼ cup half and half + 3 tablespoons flour
- 2 cups shredded white cheddar cheese, divided
- 4 strips bacon, cooked til almost crispy and roughly chopped, or ⅓ cup bacon bits, see note
- 20 saltine crackers, finely crushed
- 4 tablespoons butter, melted
Instructions
- Combine the 3 cups half and half, garlic, salt, pepper, and Italian seasoning in a large pot and bring to a simmer. Add potatoes and stir to combine. Cover and cook for 10-15 minutes until potatoes are tender.
- Stir 3 tablespoons of flour into remaining 1/4 cup half and half. Stir into pot along with 1 cup cheese. Cover and cook another 5 minutes or so until thickened and cheese is completely melted. Stir in bacon.
- Transfer potato mixture to a large baking dish. Sprinkle remaining cheese over the top, then sprinkle crushed Saltine crackers over the top of the cheese. Drizzle butter over cracker crumbs. Bake at 400 for 10-15 minutes until cracker topping is browned and sauce is bubbly. (You can broil for the last few minutes if you want your crackers more browned).
- Serve hot and top with cracked black pepper and fresh herbs if desired.
Notes
Bacon bits option: my favorite trick with using bacon bits is to place them in heat-safe dish and microwave them for about 20-30 seconds. They crisp up nicely and taste so much better!
Nutrition
Calories: 434 kcal, Carbohydrates: 15 g, Protein: 16 g, Fat: 35 g, Saturated Fat: 20 g, Trans Fat: 1 g, Cholesterol: 99 mg, Sodium: 1467 mg, Potassium: 276 mg, Fiber: 1 g, Sugar: 1 g, Vitamin A: 870 IU, Vitamin C: 1 mg, Calcium: 432 mg, Iron: 1 mg