Best Cheddar Bacon Scalloped Potatoes Recipes

CHEDDAR BACON SCALLOPED POTATOES

Cheddar Bacon Scalloped Potatoes image

Traditional scalloped potatoes are made extra tasty in this potato recipe with a velvety cheese sauce made from evaporated milk, plus cheese and bacon.

Provided by rochelle_gee

Categories Potato

Time 30m

Yield 6-8 serving(s)

Number Of Ingredients 9

Ingredients

1/2 lb bacon, cooked and crumbled
2 -3 lbs potatoes (6 medium)
3 tablespoons butter
3 tablespoons all-purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper (to taste)
1 (12 ounce) can evaporated milk
8 ounces shredded cheddar cheese
2 green onions, thinly sliced

Steps:

Place potatoes in large saucepan. Cover with water; bring to a boil. Cook over medium-high heat for 8 to 10 minutes or until just fork tender; drain.
Meanwhile, melt butter in medium saucepan over medium heat. Stir in flour, salt and pepper. Gradually stir in evaporated milk, water and 1/3 cup bacon. Cook for about 8 to 10 minutes, stirring constantly, until mixture comes to a boil. Remove from heat. Stir in 1 1/2 cups cheese and green onion.
Layer half of potatoes in ungreased 3-quart microwave-safe dish. Pour half of sauce over potatoes. Top with remaining potatoes and sauce. Top with remaining cheese and bacon. Microwave uncovered on HIGH (100%) power for 2 to 3 minutes or until cheese is melted.

Nutrition Facts : Calories 584.5, Fat 39.8, SaturatedFat 19.9, Cholesterol 97.1, Sodium 854.7, Carbohydrate 36.1, Fiber 3.6, Sugar 1.5, Protein 21.3

SCALLOPED BACON CHEDDAR GARLIC POTATOES

Scalloped Bacon Cheddar Garlic Potatoes image

I make these potatoes every once in a while. They are cheesy,garlicky,with bacon and onions. I threw this together one day,and have been making my potatoes this way for years. Hope you all enjoy them.

Provided by Nor Mac @Adashofloverecipepage

Categories Potatoes

Number Of Ingredients 13

Ingredients

5 - medium idaho or other potatoes
1 1/2 - 10 ounce cans of condensed cheddar cheese soup
3/4 cup(s) sour cream
1/2 cup(s) milk
1 - large onion
1 cup(s) cooked mushrooms optional
1/4 cup(s) butter
2-3 - cloves grated garlic
1/2 pound(s) package of bacon. chopped and cooked
- pepper to taste ( do not use salt)
1 cup(s) cheddar cheese grated ( i use kraft triple cheddar cheese)
2 tablespoon(s) corn starch
NOTE: CHOOSE SLOW COOK,OR OVEN BAKED. YOU MAY ALSO BAKE THESE IN A 400 DEGREE OVEN IN A 9X13 INCH PAN. COVER WITH FOIL AND BAKE ABOUT 90 MINUTES. REMOVE FOIL,AND PLACE UNDER BROILER TO MELT THE TOP LAYER OF CHEESE.

Steps:

Cook the bacon to make crisp. Drain on paper towel.
Chop and Caramelize the onions. Add 3 cloves grated garlic the last 30 seconds of cooking onions. Saute for 30 seconds. Cook mushrooms in butter until browned.Combine the onions,mushrooms,and garlic together with the bacon, and set aside.
Slice potatoes thin about an 1/8 of an inch thick. Mix the soup,milk, sour cream, and corn starch together.
Mix in a bowl all of the ingredients with the potatoes, soup mixture, bacon, Garlic, onions, mushrooms, and pepper. Place half in casserole. Sprinkle a layer of cheese,and top with the rest of the potato mixture,dot with butter,and top with cheese.
Bake in 400 degree oven for approximately 90 minutes,or until sauce is thick,and potatoes are cooked through. If using crock pot cook 3-4 hours on high. Take lid off the last half hour of cooking to help thicken the sauce.

BACON AND CHEDDAR SCALLOPED POTATOES

BACON AND CHEDDAR SCALLOPED POTATOES image

Categories Potato Casserole/Gratin

Number Of Ingredients 11

Ingredients

5 large Russet potatoes (baking size), peeled and thinly sliced to 1/8" thickness
1 sweet onion, finely chopped
4 Tbs butter
1/4 cup flour
1 1/2 cups chicken stock
3/4 cup heavy cream
2 cups freshly grated cheddar cheese
1/2 tsp salt
1 tsp black pepper
1 tsp paprika, plus additional for garnish
1 cup cooked & crumbled bacon

Steps:

Wash potatoes; peel, slice, and set aside. In a large skillet or medium size saucepan, melt butter over med/low heat. Add your finely chopped onion; increase heat to medium, and cook for several minutes. *You may want to add an additional Tbs butter during this process. When onions are very tender, sprinkle with 1/4 cup flour, stirring as you go. Slowly whisk in chicken stock. Heat until lightly bubbling. Whisk in cream and cheddar cheese, quickly stirring as you go. Reduce heat to very low, and season with salt, pepper, and paprika. *Taste to see if you'd like more salt. Layer half of your sliced potatoes in shallow casserole dish, so that they are overlapping each other. Spoon half of your onion/cheese sauce on top. Sprinkle with a small amount of paprika. Repeat with remaining half of potatoes, onion/cheese sauce, small amount of paprika. Top with 1 cup cooked/crumbled bacon. Cover with foil. Bake at 375 degrees for 1 hour; removing foil last 10 minutes, so that potatoes and sauce can brown a bit. Best served piping hot

CHEDDAR BACON SCALLOPED POTATOES

CHEDDAR BACON SCALLOPED POTATOES image

Categories Vegetable

Number Of Ingredients 10

Ingredients

6 slices turkey bacon
2 - 2 1/2 pounds potaotes, unpeeled and thinly sliced
3 tablespoons butter
3 tablespoons all-purpose flour
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 can evaporated lowfat milk
1 cup water
2 cups (8ounces) shredded 2% cheddar cheese, divided
2 green onions, sliced

Steps:

Place potatoes in large saucepan. Cover with water; bring to a boil. Cook over medium-high heat for 8 to 10 minutes or until just fork tender. Drain. Meanwhile, heat butter in medium saucepan over medium heat. Stir in flour, salt, and pepper. Gradually stir in evaporated milk, water and 1/3 cup bacon. Cook for about 8 to 10 minutes, stirring constantly, until mixture comes to a boil. Remove from heat. Stir in 1 1/2 cups cheese and green onion. Layer half of potatoes in ungreasewd 3 quart microwave-safe dish. Pour half of sauce over potatoes. Top with remaining potatoes and sauce. Top with remaining cheese and bacon. Microwave uncovered on high power for 2 to 3 minutes or until cheese is melted.

SCRUMPTIOUS CHEDDAR BACON SCALLOPED POTATOES RECIPE - (4.4/5)

Scrumptious Cheddar Bacon Scalloped Potatoes Recipe - (4.4/5) image

Provided by sandiB2010

Number Of Ingredients 10

Ingredients

6 slices turkey bacon, cooked and chopped, divided
2 1/2 pounds (about 6 medium) potatoes, unpeeled and thinly sliced
3 tablespoons butter or margarine
3 tablespoons all-purpose flour
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 can (12 fluid ounces) NESTLÉ® CARNATION® Evaporated Lowfat 2% Milk
1 cup water
2 cups (8 ounce package) 2% cheddar cheese, shredded and divided
2 green onions, sliced

Steps:

Place potatoes in large saucepan. Cover with water; bring to a boil. Cook over medium-high heat for 8 to 10 minutes or until just fork tender; drain. Meanwhile, heat butter in medium saucepan over medium heat. Stir in flour, salt and pepper. Gradually stir in evaporated milk, water and 1/3 cup bacon. Cook for about 8 to 10 minutes, stirring constantly, until mixture comes to a boil. Remove from heat. Stir in 1 1/2 cups cheese and green onion. Layer half of potatoes in un-greased 3-quart microwave-safe dish. Pour half of sauce over potatoes. Top with remaining potatoes and sauce. Top with remaining cheese and bacon. Microwave uncovered on HIGH (100%) power for 2 to 3 minutes or until cheese is melted.

SCRUMPTIOUS CHEDDAR BACON SCALLOPED POTATOES

Scrumptious Cheddar Bacon Scalloped Potatoes image

Let us help you bake up something special with our Scrumptious Cheddar Bacon Scalloped Potatoes. See you in the kitchen!

Provided by @MakeItYours

Number Of Ingredients 10

Ingredients

●6 slices turkey bacon, cooked and chopped, divided
●2 to 2 1/2 pounds (about 6 medium) potatoes, unpeeled and thinly sliced
●3 tablespoons butter or margarine
●3 tablespoons all-purpose flour
●1/2 teaspoon salt
●1/4 teaspoon ground black pepper
● 1 can (12 fluid ounces) NESTLÉ® CARNATION® Evaporated Lowfat 2% Milk
●1 cup water
●2 cups (8-ounce package) shredded 2% cheddar cheese, divided
●2 green onions, sliced

Steps:

Place potatoes in large saucepan. Cover with water; bring to a boil. Cook over medium-high heat for 8 to 10 minutes or until just fork tender; drain.
Meanwhile, heat butter in medium saucepan over medium heat. Stir in flour, salt and pepper. Gradually stir in evaporated milk, water and 1/3 cup bacon. Cook for about 8 to 10 minutes, stirring constantly, until mixture comes to a boil. Remove from heat. Stir in 1 1/2 cups cheese and green onion.
Layer half of potatoes in ungreased 3-quart microwave-safe dish. Pour half of sauce over potatoes. Top with remaining potatoes and sauce. Top with remaining 1/2 cup cheese and bacon. Microwave uncovered on HIGH (100%) power for 2 to 3 minutes or until cheese is melted.