Loaded Scalloped Potaotes

Scalloped potatoes loaded with fresh chives, bacon, sour cream and three types of cheese.

4-5 medium red potatoes, thinly sliced with mandolin

4 tablespoons butter

2 tablespoons flour

2 cups milk

1/4 cup sour cream

Nutmeg

Ground thyme

Paprika

Fresh ground pepper

1/4 cup  shredded asiago cheese

1/2 cup shredded cheddar cheese plus 1.4 cup for topping

1/2 cup shredded monterrey jack cheese

5 strips bacon, cooked and crumbled

2 tablespoons fresh cut chives

Salt to taste

Preheat oven to 375°

Soak potato slices in large bowl filled with cold water

In medium saucepan over medium heat melt 2 tablespoons of the butter. When butter is completely melted add flour, stirring continuously, cook until medium blonde in color. Add sour cream and stir. Add milk, half a cup at a time and whisking to prevent clumps. Add a dash of each spice (nutmeg, thyme, paprika and pepper) then begin adding cheeses, stirring constantly til all are melted. Fold in 1/2 the bacon and all of the chives. Add more spices or salt to taste. Set to side.

Butter the bottom and sides of baking dish. Melt remaining butter and set aside. Drain potatoes and begin layering half in dish, top with half of the melted butter and cheese sauce. Continue layering remaining potatoes topping with remaining butter and sauce when finished. Cover with foil and bake for 30 minutes or until potatoes are soft. Uncover and top with remaining bacon and 1/4 cup cheddar cheese, brown in oven, uncovered, for about 10-15 minutes