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Prep Time: 30 Minutes Cook Time: 120 Minutes |
Ready In: 150 Minutes Servings: 12 |
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I was thumbing through the family cookbook and found a couple variations for scalloped potato's..I referred to both recipes and tweek'ed it a bit. This is a large recipe that I use for party's as a dish to pass, etc. But can be easily scaled down. I prefer to leave the skins on, but it's up to you, tastes great either way. Ingredients:
8 ounces cream cheese, chive and onion |
2 (10 1/2 ounce) cans chicken broth |
1 cup milk |
3 slices bacon, cooked, crumbled, divided |
1 lb ham, diced and cut into 1/2 inch pieces |
12 idaho potatoes, peeled, sliced thick |
1 onion, sliced thin |
2 cups cheddar cheese, shredded, divided |
Directions:
1. combine cream cheese, broth and milk in saucepan and heat to a boil, stirring constantly. remove from heat when cream cheese is melted.
2. reserve 1/4 of bacon.
3. In a large size baking or casserole dish, layer half each of potato's, onions, ham, bacon, and 3/4 cup cheddar, repeat and top with the sauce, cover with oven safe lid, or foil.
4. bake at 350 degrees for 1-1/2 -2 hours or until potato's are fork tender.
5. remove cover, top with remaining cheddar cheese and remaining bacon and bake an additional 10-15 minutes until cheese is melted and browned to perfection.
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