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Scalloped Potatoes with Bacon

by in Oct 2004
Scalloped Potatoes with Bacon
12 votes, 4.50 avg. rating (89% score)
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Total Time: 40

Yield: 8 to 10 servings as a side dish

Scalloped Potatoes with Bacon make a great side dish or hearty main course when served with wilted winter greens.

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Scalloped Potatoes with Bacon


  • 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.
Updated Wednesday, April 1st, 2015

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One Response to Scalloped Potatoes with Bacon

  1. Anonymous December 30, 2004 at 10:39 pm #

    Just like mom used to make before the divorce. We loved it!!(Dad hated it.)

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