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Cheesy, Creamy Scallop Potatoes with Bacon

3/28/2016

1 Comment

 
Picture
ready for the oven!!
   It was just a day or so before Easter and my hubby said "can we have Au Gratin or Scalloped Potatoes at Easter with the Ham?"  since he doesn't request specific foods very often, I said "sure!" and set out to find a great "Homemade" recipe.  Who else can I ask but, my Foodie Friends!! They have never let me down and this time was no exception!  Mary from All Things Food - Cooking with Mary & Friends sent me her recipe and it is a real winner!!  So glad to add this to my recipe box!!  Easy to assemble and bake - even EASIER to EAT!! and EAT and EAT!!   Make sure to stop by Mary's for more great recipes. ~Enjoy! Diane 

Cheesy, Creamy Scallop Potatoes with Bacon

Ingredients: 
1/2 stick butter (4 Tbs)
1/3 cup all-purpose flour
1 1/2 cup milk
1 1/2 cup heavy cream
1 tsp salt
2 tsp course-ground black pepper
1 Tbs parsley flakes
1 tsp hot sauce
1 medium onion, sliced
5-6 red or Yukon gold potatoes, peeled and sliced thin
2 cups medium cheddar cheese, divided
3 slices bacon, cooked and crumbled
1/2 tsp paprika, sweet mild


Directions:
Slice onion into rings. Rinse potatoes; drain then thinly slice, I used my mandolin. 

In a small pot, heat butter on medium heat until melted. Add in the flour. Whisk until smooth and slightly nutty smelling, gradually add milk, cream, salt, black pepper, parsley flakes, 1 cup cheddar cheese and the hot sauce.

Bring to a boil over med-high heat; stir constantly for 2 minutes or until thick.
Place lid on pot to keep warm (this can be made ahead of time and let sit until ready to use).

In a lightly buttered 2 qt. glass baking dish, layer potatoes and onion rings alternately starting and ending with potatoes. Pour sauce over potatoes and onions. Sprinkle remaining 1 cup cheddar cheese and crumbled bacon over top. 

Bake at 350 for 1 hour, or until browned and bubbly. 

Recipe by: Mary Marshall - All Things Food - Cooking with Mary & Friends
Photos by: Diane Baker for Canning and Cooking at Home  
1 Comment
Mary link
3/28/2016 05:11:49 pm

Yay! They look amazing! You did a great job, thank you!

Reply



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All images & content are copyright protected. While I love it when you share, please do not use my images on your own site/page without prior permission.  If you want to publish any of my images, please email me and ask first. Sharing, pinning, and tweeting is always appreciated as long as the shares and pins link back to this website and the recipe. If you want to republish this recipe as your own, please re-write the recipe in your own words and link back to this website and the recipe.

  • Home
  • Diane's Blog
  • Canning 101
  • Recipe Index
    • Canning Recipes >
      • Jams/Jellies/Fillings/Butters/Juices
      • Meats/Other
      • Pickling
      • Pressure Canned Soups
      • Tomatoes
    • Cooking Recipes >
      • Breads
      • Breakfast
      • Instant Pot Recipes
      • Main Dishes
      • Soups
      • Sweets
      • Drinks
      • Sauces/Apps/Sides
    • Recipe Collections >
      • Asian Inspired Recipes
      • Cherry Recipes (preserving)
      • Easter Menu Ideas
      • The Apple Cart
      • Irish Fare
      • Jelly & Jam Recipes
      • Mexican Inspired Recipes
      • Pickle Recipes
      • Freezer to SlowCooker
      • Soups
      • Summer Grillin' Guide
  • Work with Me
  • Recipes Via Email
  • Give Aways
  • Privacy Policy