Cheesy Scalloped Potatoes

The Record’s “Recipe of the Week”:
Cheesy Scalloped Potatoes by Paula Miller

2 lbs. baking potatoes, thinly sliced
1-1/2 cups sharp cheddar cheese, shredded, divided
15-16 oz. jar Alfredo sauce
1/3 cup chives, chopped
1/2 cup milk
1/8 tsp. ground nutmeg
1/2 cup bacon bits

Preheat oven to 350°. Coat a shallow 2-quart baking dish with nonstick cooking spray.

Mix the potatoes with all ingredients (except 1/4 cup cheese) in a large bowl. Spoon into the prepared baking dish and cover with foil. Bake for one hour.

Remove the foil and sprinkle with the rest of the cheese. Bake for 20-30 minutes more until the potatoes are tender and the mixture is bubbly. Let stand for 15 minutes.