SCALLOPED POTATOES

Servings: 8 -10

Ingredients

    4 lbs russet potatoes thinly sliced
    1 tsp salt
    1 can [10 3/4 oz] cream of onion soup
    1 can [10 3/4 oz] cream of potato soup
    1 cup half & half
    8 oz sour cream
    1/2 cup butter melted
    8-10 slices bacon cooked and crumbled
    1 packet [0.4 oz] dry buttermilk dressing mix
    1/3 cup chopped chives or green onion divided
    salt and black pepper to taste
    2 cups shredded sharp cheddar cheese

Instructions

    Preheat the oven to 350°F. Spray an 13 x 9- inch baking dish with cooking spray and set aside. Use a mandolin to thinly slice potatoes. Add to a large pot and cover with water. Add salt.
    Parboil for around 5 minutes or just until fork tender. Drain well.
    In a large mixing bowl, mix together both soups, half & half, sour cream, butter, crumbled bacon, buttermilk dressing mix, chives and 1 1/2 cups cheese.
    Add drained potatoes to the mixing bowl. Using a large spoon or spatula gently fold the potatoes int the sauce..
    Spread the potatoes evenly into the baking dish and sprinkle the remaining cheese on top.
    Bake for 35-40 minutes or until golden and bubbly.
    Sprinkle the top with chopped chives and allow to rest on the counter for 5-10 minutes before serving.