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B.L.T. Scalloped Potatoes

Thin-sliced potatoes, bacon, leeks and sun-dried tomato baked in a rich cream sauce.

Yield: 24, #8 scoop servings
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B.L.T. Scalloped Potatoes


1  carton BAF Scalloped Potato Casserole
1/4  cup Olive oil
8  cups Leeks, cleaned, sliced thinly (about 6 large)
2  cups Sundried tomato, chopped
2  cups Bacon, cooked, chopped
5  qt Boiling Water (190?-212?)F
1/2  cup Butter (0.25 lb)


  1. Place potatoes in a 2.5-in deep, full-size, steamable pan.
  2. Heat oil in large skillet, add leeks and cook, stirring occasionally, until soft, about 8 min. Stir in sundried tomatoes and bacon until combined. Spread leek mixture on top of potatoes.
  3. Whisk together seasoning packets, water and butter in a bowl, until butter is melted.
  4. Bake in a convection oven at 350° F, uncovered until potatoes are tender, about 40 min. Let rest 10 min before serving. Hold hot.

Nutritional Information Per Serving

Calories - 140 Protein - 3 g SatFat - 2 g
Fat - 6 g Carbs - 19 g Fiber - 2 g
Iron - 4 % Sodium - 470 mg
Vitamin A - 6 %
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