A comforting dish of scalloped potatoes with beef bacon, featuring tender sliced potatoes layered in a creamy, savory sauce. A lovely blend of textures and tastes, baked to perfection for a cozy meal.
This is a twist on the classic scalloped potato recipe that I grew up eating. My version is made with beef bacon, which is made from sliced brisket. You could also make this with turkey bacon.
To Make This Recipe You Will Need:
- beef bacon (or turkey bacon)
- onion
- unsalted butter
- Yukon gold potatoes (or red potatoes)
- all-purpose flour
- milk
- salt
- thyme
- ground black pepper
- skillet
- baking dish
- whisk
- parchment paper
- aluminum foil
Watch Me Make this Recipe in the Video Below
To begin, brush a baking dish with butter. Set it aside.
Preheat your oven to 375°(F).
Sauté beef bacon in a large skillet until it is lightly browned, but not crispy. Transfer the bacon to a plate lined with paper towel.
Add diced onion to the skillet, and cook in the drippings over low heat and sauté gently until the onions are tender.
When the onions are tender, add in butter and let it melt in.
Stir in all-purpose flour. Let it cook for a minute.
Whisk in milk, salt, pepper, and thyme. Cook this over medium heat, stirring continually until it comes to a boil and thickens. Remove it from the heat.
Spread a third of your potatoes in the bottom of a buttered baking dish.
Sprinkle in a third of the beef bacon and then spoon a third of the sauce over the top.
Repeat with the rest of the potatoes, bacon and sauce.
I don’t like aluminum to touch my food, so I lay parchment paper over the top of the baking dish before covering it tightly with the foil.
Bake it covered for about 65-75 minutes, or until the potatoes are just about done. Remove the foil and bake 15 more minutes.
Let it rest a couple minutes before serving.
Enjoy!
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Scalloped Potatoes and Bacon
Ingredients
- 8 oz beef bacon, or turkey bacon
- 1 cup onion, diced
- ¼ c unsalted butter, extra butter for coating the dish
- 3 lb Red or Yukon gold potatoes, washed and thinly sliced (peeling is optional)
- ¼ c all-purpose flour
- 3 c milk
- ½ teaspoon salt
- ½ teaspoon thyme
- ½ teaspoon freshly ground black pepper
Instructions
- To begin, brush the baking dish with butter. Set it aside.
- Preheat your oven to 375°(F).
- Sauté the beef bacon in a large skillet until it is lightly browned, but not crispy. Transfer the bacon to a plate lined with paper towel.
- Add the butter and diced onion to the skillet, and cook over low heat and sauté gently until the onions are tender.
- When the onions are tender, stir in the flour. Let it cook for a minute.
- Whisk in the milk ,salt, pepper, and thyme. Cook this over medium heat, stirring continually until it comes to a boil and thickens. Remove it from the heat.
- Spread a third of your potatoes in the bottom of your prepared casserole dish.
- Sprinkle in a third of the beef bacon and then spoon a third of the sauce over the top. Repeat with the rest of the potatoes, bacon and sauce.
- Cover this with foil (see note) and bake for about 65-75 minutes, or until the potatoes are just about done. Remove the foil and bake 15 more minutes.
- Let it rest a couple minutes before serving.
- Enjoy!
Equipment Used
- baking dish about 10.5 by 7.5-inches
- 12 inch cast iron skillet or other skillet
Notes
Nutrition
If nutritional values are provided for this recipe, they are an estimate and will vary depending on the brands of ingredients you use. The values do not include optional ingredients or when ingredients are added to taste or for serving. If nutritional values are very important to you, I suggest using your favorite nutritional calculating tool with the brands you use.
Unit Conversions:
Unit Conversion for measurements (if displayed), going from US to Metric is an auto-generated conversion. If you are using the metric measurements, please double-check to confirm that these are accurate with your favorite preferred conversion tool.
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