This incredible scalloped potato side dish
is a brilliant addition to any main course year-round...

Servings: (6)
Prep: 15 Mins.
Cook: 15 Mins.
Bake: 50 to 60 Mins.
Set: 10 Mins.


2 slices bacon, sliced into strips, browned and crumbled

1/4 yellow onion, chopped
1/4 teaspoon granulated garlic
1 TB Flour
1 to 1-1/2 cups milk
1/4 cup shredded Mexican-blend cheese

6 russet potatoes, peeled and sliced 1/8" wide

1/4 cup shredded sharp Wisconsin cheddar cheese
1/4 cup shredded dubliner cheese (at Costco)


Preheat oven to 350 degrees. Spray a glass 8x8x2" baking dish; set aside.

Heat a medium skillet to medium-high. Brown the bacon, then remove to a paper towel-lined plate, while reserving drippings.  Add the onion to the skillet and sauté until translucent, about 5 minutes.  Reduce the heat to medium, add the flour and let cook for 1 minute.  Pour in milk and bring to a simmer, just until sauce thickens.  Remove from heat and add the 1/4 cup shredded Mexican-blend cheese, gently mixing to combine.

Layer 1/2 of the potato slices in the bottom of prepared baking dish. Sprinkle bacon on top of potato slices, then half the sauce. Layer on the remaining potato slices, then remaining sauce.

Cover baking dish with parchment, then tin foil.  Bake for 30 minutes.  Uncover, sprinkle with 1/4 cup shredded cheddar and 1/4 cup shredded dubliner, and continue baking for 20 to 30 additional minutes, just until potatoes pierced with a fork are tender. Remove from oven and let stand 10 minutes to set. Serve and enjoy!

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