A dollop of sour cream and a sprinkling of green onions or chives makes this “baked potatoes in a pan” even better.  If you aren’t fond of the idea of making bechamel sauce, you could probably substitute alfredo sauce from a jar, warm it, and melt the cheddar right into it.  This dish would be a great brunch idea.


10 slices of bacon, cooked and crumbled

2 c. green onions, sliced

3 lbs. Russet potatoes, peeled and sliced

12 oz. cheddar cheese, grated

2 cups Bechamel Sauce https://edibletapestry.wordpress.com/2011/03/01/bechamel-sauce/

4 oz. cheddar cheese, grated

Sour cream


Heat oven to 350 degrees.  Prepare Bechamel Sauce.


Add 4 oz. cheese to make a cheese sauce. 

Spoon a small amount of cheese sauce into the bottom of a 13X9X2″ rectangular baking dish. 

Lay potatoes in a scalloped fashion to cover the bottom of the pan.  Add half of the remaining cheese sauce, spreading to cover.  Sprinkle 1 cup of the green onion slices over the sauce, then half of the crumbled bacon. 

Top with 6 oz. grated cheddar.  Repeat process with potatoes, sauce, bacon, onions, and cheese. 

Bake covered for 1 1/2 hours.  Remove cover at the end to brown. 

Spoon onto plates and garnish with a dollop of sour cream and a sprinkling of green onions.

Makes 12 to 16 servings.