Scalloped Potatoes with Bacon
Scalloped potatoes are the American version of a French gratin.
Serves: 8Hands-on: 15 minutesTotal: 1 hour 30 minutesDifficulty: Medium
- 8 Tbsp. butter
- 8 large russet potatoes, peeled and thinly sliced
- 1 tsp. salt
- 1 tsp. ground black pepper
- 1 large yellow onion, peeled and diced
- 6 Tbsp. all-purpose flour
- 8 oz. bacon, cooked and crumbed
- 3 cups grated white Cheddar cheese
- 4 cups milk, heated to almost boiling
- Preheat oven to 350°F.
- 1 Tbsp. chopped fresh parsley
- Generously butter the bottom of a 9-by-13-inch nonstick baking pan with 2 tablespoons of the butter. Evenly spread 1⁄3 of the potatoes across the bottom of the pan and sprinkle lightly with salt and pepper. Evenly sprinkle 1⁄3 of the onion over the potatoes, 1⁄3 of the bacon, and 2 tablespoons of the flour over the onion, and dot the flour with 3 tablespoons of butter. Top that with 1 cup of the cheese. Add another layer of potatoes, salt, pepper, onion, flour, butter, bacon, and cheese. Top with a third layer of potatoes, onion, bacon and flour, but do not add the last of the cheese yet. Slowly pour the hot milk over the potatoes, adding enough milk to bring the liquid level to just below the top of the potatoes. Cover with foil and bake for 1 hour.
- Remove the foil, top with the remaining 1 cup of cheese, and bake for an additional 15 minutes, or until the potatoes are cooked through, the sauce is thickened, and the cheese is melted and bubbling. Sprinkle with parsley before serving.