Potatoes are one of the most important parts of a Thanksgiving meal. Whether they’re mashed, roasted, or served in a casserole, they deserve a permanent spot on the menu. And Ree Drummond’s Over-The-Top Scalloped Potatoes will be your new go-to for your Thanksgiving potato side. They’re cheesy, packed with flavor, and crispy on top, and they might make you forget that there’s turkey on the table, too.
And thankfully, this potato dish is super easy to make so you can throw it together in a snap along with all your other sides. To make this delicious side, first cook onion and bacon in a skillet until the onion is carmelized and the bacon is crisp. Then, heat up a mixture of half-and-half and heavy cream until it’s warm and whisk in some flour to thicken it up.
Using a mandoline, slice your potatoes so they’re thin and even and begin layering them in a prepared casserole dish starting with the potatoes, then adding your carmelized onion and bacon, then shredded Fontina and Gruyere, and finally some of that warm cream. Keep layering until the entire casserole dish is filled up.
Cover with foil and bake the potatoes for about 45 minutes, then remove the foil and bake some more until everything is bubbly and hot. Serve with a sprinkle of green onions, and enjoy!
“Potato perfection,” one person commented on The Pioneer Woman clip posted to Food Network’s Instagram. Another said, “Ok, ok I’ll make them.”
You can grab the full recipe for Drummond’s Over-The-Top Scalloped Potatoes here to practice making them a few times before Thanksgiving. You’ll probably end up making it a few times after Thanksgiving, too. It’s just that good.
Before you go, check out our slideshow below:
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