Extra Creamy Scalloped Potatoes

Who can resist to layer after layer of scrumptious potatoes, creamy white sauce and cheese?!?

This video recipe is sponsored by Potatoes USA, in collaboration with Clever. All opinions are mine. Thank you for your support!

Bring comfort and elegance to your table with these irresistible scalloped potatoes, layered with a creamy besciamella sauce, topped with Parmesan cheese, and baked until bubbly and perfectly soft.
And for those of you who like the extra flavor, let's add some garlic and oregano in the sauce, mozzarella cheese and crispy bacon pieces in each layer to make these the best scalloped potatoes you've ever tasted.

For this dish, I used yellow (Yukon gold) potatoes, which are starchy potatoes, just like Russets. Both are great choices for this recipe, because the high starch content helps keeping the sauce between layers smooth and creamy. I went with Yukon gold potatoes because they tend to break less easily than Russet. You can find all about potatoes at Potato USA.

And here it is. My super short (and I hope fun!) video recipe that I posted on Instagram.
Who knew you could learn not just one, but TWO fun ways to make scalloped potatoes in less than a minute?! The delicate and classic, and the loaded with flavors. To please every taste. Which one is your fave?

Enjoy :) 

INGREDIENTS:

YIELD: about 6 servings

1. • Basic recipe: 
     • 2.5 lbs (1.15 kg) of Yukon Gold potatoes (about 6 medium potatoes) 
     • 2 oz (55 gr) of butter
     • 3 cups (700 ml) of whole milk, divided
     • 1/2 cup (75 gr) of all-purpose flour 
     • 1/2 teaspoon of ground nutmeg (optional)
     • salt and pepper
     • 1 oz (30 gr) of  grated Parmesan cheese
     • fresh parsley (for decoration)
     
     
     Additional ingredients for the loaded scalloped potatoes:
     
     
     • 6 strips of bacon (about 35 gr), sliced crispy and cut in pieces
     • 1/2 teaspoon of garlic powder
     • 1/2 teaspoon of oregano
     • 6 oz (170 gr) of shredded mozzarella cheese (or fontina, gruyere, emmental, or a mix of these)