Scalloped Potatoes Done Two Delicious Ways ~ Check the full recipes in the top comments!
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classic scalloped potatoes:
8 cups potatoes, about 3 pounds peeled and sliced really thin
4 tablespoons butter
½ cup onion, diced
1 teaspoon garlic, minced
6 tablespoons flour
1 cup chicken broth
2 cups milk
½ teaspoon thyme
salt and pepper, to taste
1 cup cheddar cheese, grated
½ tablespoon fresh thyme
loaded scalloped potatoes:
½ pound (½ cup when cooked) of thick sliced bacon, cut into small diced pieces
3 tablespoons of unsalted butter
¼ cup of all-purpose flour
1½ cups of whole milk
1 teaspoon of salt
¾ teaspoon of onion powder
½ teaspoon of black pepper
½ teaspoon of garlic powder
4 cups (about 2 pounds) of Yukon gold potatoes, cut into ⅛-¼-inch thick slices
1 cup of shredded sharp cheddar cheese
1 cup of shredded Monterey jack cheese
1 tablespoon of chopped chives, optional garnish