SCALLOPED POTATOES
Made with sour cream, bacon bits and dill weed, this scalloped au gratin is the tastiest way to divide three Russet potatoes among six people.
Provided by My Food and Family
Categories Home
Time 1h30m
Yield 6 People
Number Of Ingredients 6
Steps:
- Heat oven to 350°F.
- Wash potatoes with a kitchen brush and finely slice; about 1/8 inch in thickness (You can also slice them on a mandoline slicer). Spread out on a kitchen towel to absorb extra moisture. Layer potato slices in a 13x 9 inch pan which has been sprayed with cooking spray.
- Meanwhile, in a medium bowl combine sour cream and chicken broth until well mixed; stir in bacon bits. Pour this cream over the potatoes. Cover the pan with aluminum foil and bake 1 hour or until potatoes are tender.
- Take aluminum foil off carefully, and add the shredded cheese. Put the pan back in the oven and take out when the cheese is melted and bubbly, about 5 to 10 minutes. Sprinkle the chopped dill on top. Enjoy!
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
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