Scallop Potatoes
Scalloped potatoes with three cheeses, bacon, cream, and garlic is a rich, indulgent dish featuring thinly sliced potatoes layered with a creamy, garlicky sauce and a blend of three cheeses, typically including cheddar, Provolone, and Mozzarella. Crispy bacon adds smoky flavor and texture, baked until golden and bubbly for a comforting, decadent side dish.
Equipment
- skillet
- 9 x 13 casserole dish
Ingredients
- 5 pounds Yukon Gold Potatoes thinly sliced
- 1 pound Provolone cheese sliced
- 1 bag Cheddar cheese shredded
- 1 bag Mozzarella cheese shredded
- 1 cup bacon crumbles about 8 slices, cooked
- 1 stick salted butter sliced
- ½ pint heavy cream
- 6 garlic cloves minced
- 1/2 Vidalia onion sliced
- black pepper to taste
Instructions
- Preheat oven to 350 ℉
- In a skillet cook bacon and break into crumbles and set aside.
- In a 9 x13 casserole dish start your layers with heavy cream, potatoes, garlic, onions, bacon, butter, Mozzarella, black pepper, Provolone and Cheddar. Repeat this layer for a second time. Top with any extra bacon bits
- Cover the casserole dish with foil aluminum foil and bake 45 minutes. Uncover casserole dish and back an additional 35-45 minutes until golden brown and bubble.
- Allow the scallop potatoes to rest 20 minutes before serving.
Video
Notes
The usually weigh 12-13 pounds before they start baking.