Scalloped Potatoes with Bacon
Yankee Plus Dec 2015
TABLE OF CONTENTS
Total Time: 40
Scalloped Potatoes with Bacon make a great side dish or hearty main course when served with wilted winter greens.
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- 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
Instructions: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.