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
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.