Hasselback Scalloped Potatoes

1 hour and 45 minutes

4-pounds Yukon Gold or Russet potatoes, washed

2 cups vegetable broth

2 cups FAGE Sour Cream

2 cups shredded cheddar cheese

1 cup shredded gruyere or swiss cheese

2 tablespoons flour

2 tablespoons dried thyme

2 teaspoons onion powder

1 teaspoon garlic powder

1 ½ teaspoon salt

1 teaspoon black pepper

8 slices cooked bacon, crumbled (optional)

Parsley, chopped

  1. Preheat oven to 425-degree Fahrenheit. Spray a 9x13 baking dish with non-stick spray. Set aside.
  2. Using a mandoline slicer or a sharp knife, slice potatoes into 1/8 inch round slices. Place slices in a large bowl of cold water.
  3. Drain the potatoes and dry on a towel.
  4. In a large bowl, combine broth, sour cream, cheeses, flour, thyme, onion powder, garlic powder, salt, and pepper. Pour about ¾ cup of cheese mixture to the bottom of the baking dish.
  5. Arrange the potato rounds in a straight line and make 3 rows in a baking dish.
  6. Pour the rest of the cheese mixture on top of the potatoes.
  7. Bake for 40 minutes, remove the foil, and bake for an additional 40 minutes or until the potatoes are cooked through. Let it cool for 5-8 minutes.
  8. Top with parsley and bacon bits and serve.
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