Imagine a dish that combines the creamy, cheesy goodness of a baked potato with the hearty, comforting layers of lasagna. This recipe transforms a beloved classic into a new family favorite, offering rich flavors and satisfying textures in every bite.
Ingredients
Scale:
12 lasagna noodles
4 large russet potatoes, peeled and thinly sliced
1 ½ cups sour cream
1 teaspoon garlic powder
1 teaspoon onion powder
2 cups shredded cheddar cheese
1 cup grated Parmesan cheese
2 cups cooked and crumbled bacon
2 cups milk
½ cup all-purpose flour
4 tablespoons unsalted butter
1 teaspoon salt
½ teaspoon black pepper
½ teaspoon paprika
Chopped fresh chives or green onions for garnishing
Additional shredded cheese for topping (optional)
Instructions
Preheat your oven to 375°F (190°C).
Cook the lasagna noodles according to package instructions until al dente, then drain and set aside.
Thinly slice the russet potatoes using a sharp knife or mandoline.
In a mixing bowl, combine the sour cream, garlic powder, onion powder, and half of the cheddar cheese. Mix well until smooth.
In a saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes. Gradually add the milk, whisking continuously until the sauce thickens. Season with salt, pepper, and paprika.
In a 9x13 inch baking dish, spread a thin layer of the white sauce on the bottom. Layer 4 lasagna noodles, half of the potato slices, half of the cheese mixture, and a third of the remaining white sauce. Repeat layers, finishing with noodles and the remaining sauce topped with remaining cheeses.
Cover with foil and bake for 25 minutes. Remove foil and bake for an additional 15-20 minutes until bubbly and golden brown.
Allow the lasagna to rest for 10-15 minutes before slicing.
