Scalloped Potatoes and Bacon
Servings: 6
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!
Notes
I do not like foil to touch my food, so I lay parchment paper over the dish, then cover it tightly with the foil.
See This Recipe:
https://cosmopolitancornbread.com/scalloped-potatoes-and-bacon/Equipment Used
- baking dish about 10.5 by 7.5-inches
- 12 inch cast iron skillet or other skillet
Nutrition
Serving: 1c | Calories: 427kcal | Carbohydrates: 57g | Protein: 18g | Fat: 15g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.3g | Cholesterol: 58mg | Sodium: 288mg | Potassium: 1437mg | Fiber: 6g | Sugar: 9g | Vitamin A: 448IU | Vitamin C: 53mg | Calcium: 193mg | Iron: 3mg
