Scalloped Potatoes and Bacon (Cream, Cheddar and Chicken Broth)

scallopedpotatoeschickenbroth With generous layers of tender potatoes, gooey cheddar cheese and crunchy bacon, this recipe transforms a classic favourite into pure comfort food bliss.

4 Tbsp. butter
3 cloves garlic, minced
4 Tbsp. all-purpose flour, unbleached
2 cups chicken broth
2 cups heavy cream
½ tsp. sea salt
½ tsp. black pepper, freshly ground
⅛ tsp. ground nutmeg
3 lbs russet or Yukon Gold potatoes, sliced ⅛" thin
4 cups cheddar cheese, freshly shredded
12 slices bacon, fried and crumbled
2 Tbsp. fresh chives, chopped

Preheat your oven to 400°F (200°C/180°C fan, Gas Mark 6).

Melt the butter in a saucepan or skillet over medium heat. Add the garlic and cook for 30 seconds until the garlic is aromatic.

Sprinkle the flour over the garlic/butter then whisk well until combined with the butter. Add the chicken broth and whisk until combined. It should look like a thick paste.

Cook for another minute while stirring, then add the heavy cream and whisk until smooth.

Season with salt, pepper and nutmeg. Continue cooking for 2 more minutes until the sauce comes to a simmer and thickens. Remove the saucepan from the heat and set aside.

Start layering. Start with a spreading a couple ladlefuls of the sauce over the bottom of a 9x13" baking dish. Spread a third of the sliced potatoes over the sauce in an even layer. Top with more of the sauce to cover the potatoes. Top with a third of the cheddar cheese and then a third of the bacon.

You should have enough ingredients for 3 layers of potatoes. Continue layering with potatoes, sauce, cheese, bacon and repeat. Finally sprinkle with half the chives.

Cover with foil and bake for 45 minutes. Uncover and finish baking for another 45 minutes or until the potatoes are fork tender.

Garnish with remaining chives and serve warm.

Makes 10 servings.

Cook's Notes:

Perfect Potato Slices: Use a sharp knife or a mandolin to slice the potatoes evenly at ⅛" for uniform cooking and a creamy texture.
Creamy Sauce: Whisk the flour into the melted butter and garlic thoroughly to avoid lumps.
Cheese Choice: Sharp cheddar will give you the best melt and flavour, but feel free to mix in Gruyère or other cheeses.
Layering Technique: Start with a generous layer of sauce at the bottom to prevent the potatoes from sticking.
Make-Ahead: You can assemble the dish a day in advance and refrigerate.