4-5lbsrusset potatoes (peeled or peel intact)thinly sliced
2tspsaltdivided use
110 3/4 ozcan cream of onion soup
110 3/4 ozcan cream of potato soup
1cuphalf and half
18 ozcontainer sour cream
1/2cupbuttermelted
10.4 ozpacket dry buttermilk Ranch dressing mix
1tspblack pepper
1/3cupchopped chives or green oniondivided
8-10slicesbacon cooked and crumbled or chopped
2 1/2cupsshredded sharp cheddar cheesedivided use
Instructions
Preheat the oven to 350°F. Spray a 13 x 9-inch baking dish with cooking spray and set aside.
Use a mandolin to thinly slice potatoes. Add to a large pot and cover with water. Add 1 tsp salt.
Parboil over medium-high heat for around 5 minutes or just until fork tender. Drain well.
Sauce: In a large mixing bowl whisk together both soups, half and half, sour cream, melted butter, buttermilk dressing mix, 1 tsp salt, black pepper and chives. Fold in crumbled bacon and 1 1/2 cups cheese with a large spoon or spatula.
Add drained potatoes to the mixing bowl. Using a large spoon or spatula gently fold the potatoes into the sauce to fully coat.
Transfer the potatoes to the baking dish spreading evenly. Sprinkle the top with the remaining 1 cup cheddar cheese.
Bake scalloped potatoes for 35-45 minutes or until golden and bubbly and the potatoes are tender.
Rest on the counter for 5-10 minutes to allow the sauce to thicken then garnish with chives just before serving.