Cheesy, Creamy Scallop Potatoes with Bacon

Ready to Eat!

   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!!  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.