Bacon Scalloped Potatoes

My Grandma often made scalloped potatoes for Sunday dinners. When my sister compiled our family recipes we found out that she made them out of a box! She totally had us fooled for years. Here is my “non-box” version of her scalloped potatoes. Oh…and I added bacon!

10 strips thickly sliced bacon

⅓ cup chopped onion

2 tbs butter

2 tbs olive oil

5 tbs flour

1/12 tsps salt

½ tsp pepper

5 cups milk

6 cups thinkly sliced potatoes (peeled)

Preheat oven to 350 degrees.

In a saute pan fry bacon until crispy. Drain on a paper towel. Chop up and set aside.

In a large saucpan saute onions in olive oil and butter until tender. Whisk in flour, salt and pepper until blended. Gradually whisk in milk. Bring to a boil; cook and stir for 2 minutes until sauce is thickened.

Place half the potatoes in a greased 3-qt baking dish. Pour ⅓ of the sauce over the potatoes and spread evenly. Sprinkle half the chopped bacon. Layer more potatoes, pour ⅓ more sauce and sprinkle remaining bacon. Layer final potatoes and pour remaining sauce. Bake, uncovered for 60-70 minutes or until potatoes are tender and top is lightly browned. Enjoy!

2 thoughts on “Bacon Scalloped Potatoes

  1. I love trying your recipes, Anna! Tried this one last night. Did not have milk, so used unsweetened almond milk. And substituted turkey bacon for regular. It all tasted great, but the color was sort of greyish – probably due to the almond milk substitution. We loved it anyway!

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