Fully Loaded Scalloped Potatoes
2 lbs. Red potatoes
8 slices bacon
3 tablespoons flour
1 cup milk
1 cup sour cream
3 tablespoons chopped fresh chives, divided
1 cup shredded triple cheddar cheese with a touch of philadelphiaPreheat oven to 350. Cook potatoes in boiling water in saucepan 25 minutes or just until tender; drain and cool. Meanwhile, cook bacon; crumble, reserve ¼ cup. Cut potatoes into 1/4” slices. Whisk flour and milk in large bowl until blended; stir in sour cream. Add potatoes, remaining bacon, and 2 tablespoons chives. Stir to evenly coat potatoes. Pour into sprayed 2 qt. Casserole; top with cheese. Bake 30-35 minutes or until heated through. Sprinkle with remaining chives and reserved bacon
