Potatoes Queen Anne

Submitted by diner524

"I have no clue where I got this recipe, but very good and different type of scalloped potatoes."

 

• Ready In: 1hr 20mins
• Ingredients: 10
• Serves: 6-8

ingredients

• 4 large baking potatoes
• 2 tablespoons lemon juice
• salt (I use sea salt)
• fresh ground black pepper
• sugar
• 1⁄2 cup green onion, thinly sliced
• 1 cup bacon, cooked and crumbled
• 1 cup mozzarella cheese, shredded
• 1 cup chicken broth
• 1⁄2 cup dry white wine

directions

1. Preheat oven to 375 degrees.
2. Peel and thinly slice potatoes.
3. Arrange a layer of potato slices in the bottom of a buttered shallow baking dish. Sprinkle with a little lemon juice, salt, pepper and sugar. Top with some of the sliced green onion, crumble bacon and shredded cheese. Repeat until everything is used, ending with the cheese.
4. Pour chicken broth and wine over the potatoes.
5. Bake for approximately 45 minutes or until potatoes are tender and top is browned. (I usually cook it for an hour because I don't like crunchy potatoes). After 30-40 mins., check dish, if cheese is golden and to your liking, then cover, loosely with foil, to prevent further browning, while potatoes continue to cook until tender.
6. Garnish with green onion.

Reviews

[kellychris]

I see now that I "accidentally" used cheddar- no big deal though- they were still great. The wine mixed with the broth gave it a "special" flavor. Thanks-made for ZWT6 and the Xtra Hot Dishes.

 

[Kittencalrecipezazz]

Excellent tater recipe, I also added in some dried oregano and garlic powder and did a few amount adjustments, this will be repeated again soon, thanks for sharing this great potato recipe Diner!

 

[D-trout]

Very good side dish. Makes your meal very elegant.

 

[Lori Mama]

Loved the flavors in this dish. I have to admit, that I didn't use baking potatoes, so that might account for some of the liquid on the bottom of the dish. Not enough starch to absorb the broth. I had to bake it a full 60 min. :)

 

[I'mPat]

For us it was o'kay sorry to say, I used 2 cups of mozzarella cheese (1 between the 4 layers and the final cup to cover the top). I used 6 medium potatoes but on serving there was a lot of liquid left in the dish, possibly cutting back on liquid would help (a total of 1 instead of 1 1/2). We also felt the there was to much bacon and tasted salty (though I didn't add any extra). On diners advise I cooked it for 40 minutes with lid on a finished it in the last 20 minutes with the lid off and it came out a very nice colour - which makes me think the need to cut back on the liquid when cooking with the lid on. Thank you diner524 for giving me the opportunity to try your recipe. Made for 123 Hit Wonders 2007B.