A delightful twist on a classic scalloped potato dish, combining creamy cheese, crispy bacon, and tender potatoes for a comforting meal.
Preheat your oven to 350°F (175°C).
Preheating ensures even cooking from the start.
Cook the bacon in a skillet until crispy, then drain on paper towels.
Cook bacon over medium heat to avoid burning.
Reserve 1 tablespoon of bacon grease in the skillet and sauté the onions until softened.
Sauté onions until translucent for a sweeter flavor.
Thinly slice the potatoes using a mandoline slicer.
Uniform slices ensure even cooking.
Butter a 13x9 casserole dish and layer half of the potato slices, followed by half of the bacon and onion mixture.
Layering evenly helps distribute flavors.
Repeat the layers with the remaining potatoes, bacon, and onions.
Press layers gently to compact them.
In a mixing bowl, combine sour cream, cheddar cheese, and cream of mushroom soup.
Mix until smooth for an even sauce.
Pour the sauce mixture over the layered potatoes.
Spread sauce evenly to cover all layers.
Cover the dish with aluminum foil and bake for 1 hour.
Covering prevents the top from drying out.
Remove the foil and bake for an additional 20 minutes to brown the top.
Browning adds a delicious crust.
Let the dish rest for 10 minutes before serving.
Resting allows the flavors to meld.
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