It's

Cozy Food Friday!

September is around the corner, and I for one could not be more thrilled. I'm really hoping for early cool temperatures and putting this hot summer to rest. 

In hopes of cool (I'd be happier with cold) temperatures, I'm thinking hot comfort foods.

🍽 🍽 🍽 🍽 🍽

LOADED SCALLOPED POTATOES

photo property of www.cookierookie.com

Ingredients

3 pounds potatoes sliced ⅛ inch thin. Russet work well, but they have to be thinly sliced.

4 tablespoon butter
3 cloves garlic minced

½ cup scallions greens and whites. Use only the crisper parts of the greens.

4 tablespoon all-purpose flour
2 cups chicken broth
2 cups heavy cream

2 cups Monterey Jack shredded

2 cups cheddar cheese shredded
12 slices bacon cooked and crumbled

½ teaspoon salt or to taste
½ teaspoon pepper or to taste
Chopped chives for garnish

Sour cream for garnish

photo property of www.foxvalleyfoodie.com

Instructions

Preheat your oven to 400 F degrees.

   Melt butter in a saucepan over medium heat. Add the garlic and scallions, and cook for 30 seconds until aromatic.

   Sprinkle add flour to the scallions/garlic/butter then whisk well until combined. 

   Continue whisking and add chicken broth. It will look like a thick paste. Cook for another minute while whisking, then add the heavy cream and whisk until smooth. 

   Season with salt & pepper. Continuing cooking until creamy and comes to a simmer. Remove the saucepan from the heat and set aside.

Assemble

   Start by pouring 2 ladles full of the sauce over the bottom of a 9×13 inch baking dish. Place one third of the potatoes over the sauce in an even layer. Top with more of the sauce to cover the potatoes. Top with one third of each cheese, and one third of bacon. Continue layering with in the same way until done. 

   Cover with foil, bake for 45 minutes. 

   Remove foil, finish baking for for another 45 minutes or until the potatoes are fork tender.

   Garnish with sour cream and chives.

   Serve warm.

photo property of www.cookingfunwithmy3sons.com

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