Scalloped Potatoes with Bacon

From Best New England Recipes — October 2004

From Yankee Magazine — October 2004

Potatoes Recipes | Meat Recipes

Preparation Time: 40 minutes

Start to Finish Time: 90 minutes

Yield: 8 to 10 servings as a side dish

This makes a great side dish or hearty main course with wilted winter greens.

• 1/2 pound bacon, coarsely chopped
• 3 pounds russet potatoes, peeled and thinly sliced
• 1 large onion, very thinly sliced
• 2 teaspoons kosher or sea salt, divided
• Freshly ground black pepper
• 2 tablespoons flour, divided
• 1 pint light cream
• 1 cup chicken stock
• 1/4 cup freshly grated Parmesan cheese

Preheat oven to 350°. On the stovetop over medium heat, sauté bacon until lightly crisp. Remove bacon with a slotted spoon; save rendered grease in pan. Brush some grease on bottom and sides of a 9x13-inch glass baking dish.

Arrange one layer of sliced potatoes over bottom of baking dish. Scatter a handful of sliced onions. Sprinkle with 1/2 teaspoon salt and pepper to taste.

Drizzle 1 teaspoon bacon grease over onions; then sprinkle a handful of chopped bacon on top. Sprinkle 1 tablespoon flour over layer.

Add another layer of potatoes and onions; repeat seasoning, bacon grease, bacon, and flour. Add one final layer of potatoes; sprinkle remaining salt and pepper.

Pour cream and stock over potatoes to just cover the top layer. Sprinkle with cheese. Bake until potatoes are tender, about 1 hour.

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