SANDRA'S HEAVENLY SCALLOPED BAKED POTATO CASSEROLE

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One of my favorite and most prepared recipes
I created when I was craving scalloped potatoes au gratin
and loaded baked potatoes at the same time...


Serves: (10 to 12)
Prep: 25 Mins.
Bake: 1 Hr.
Stand: 15 Mins.

INGREDIENTS

4 slices of bacon, cut into strips and browned
8 cups yellow potatoes, peeled and thinly sliced to 1/8”
--(I used 6 medium-large potatoes, and sliced them using a mandoline)
1 green onion, sliced (both white and green parts)
6 tablespoons unsalted butter
6 tablespoons all-purpose flour
3 cups milk
¼ teaspoon granulated garlic
½ teaspoon kosher salt
¼ teaspoon freshly ground pepper
1/8 teaspoon cayenne pepper
2 cups grated medium cheddar cheese
½ cup sour cream
1 cup additional grated medium cheese, to sprinkle on top
Paprika

METHOD

Preheat oven to 350 degrees.  Spray a 9”x13” casserole dish, and set aside.

Brown bacon in a medium skillet, remove with a slotted spoon and set aside on a paper towel-lined plate.

In a medium, heavy-bottom saucepan, over low heat melt butter and blend in flour, and whisk for 1 minute. Add all of cold milk while whisking, and increase heat to medium. Season with garlic, salt, pepper, and cayenne. Reduce heat to low, and continue whisking until smooth, thickened, and boiling.  Remove from heat and using a spoon stir in 2 cups of cheese, sour cream, green onions, and bacon strips.

Evenly layer half of the sliced potatoes in bottom of prepared casserole dish. Spread half of cheese sauce over potatoes. Repeat with second layer of potatoes and cheese sauce. Evenly add remaining 1 cup of cheese over sauce, then sprinkle top of cheese layer with some paprika for color.

Ready for the oven... 
Bake uncovered for about 1 hour, until the potatoes are tender and top is golden brown. Remove from oven, and let casserole sit for 15 minutes prior to serving. ~ Enjoy!

Letting baked casserole stand for 15 minutes...
~~~~~~~~~~~
Tip: It's imperative to consistently slice potatoes to 1/8" for even baking within 1 hour's time.




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