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!