In a Few Simple Steps, Make These Mouthwatering Spuds You’ll Want To Eat Every Day Of The Week
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My family also loves cheese and bacon so these potatoes turned out to be a real winner in all of our books!
You can’t go wrong with a pan-full of cheesy, bacony, spuds! Yum!
Even though this is usually considered a side dish, the bacon and cheese turn these scalloped potatoes into a hearty meal you can easily serve as an entree. I certainly don’t mind eating just these for dinner!
Ingredients
1/2 stick Land O’ Lakes butter (4 tbls)
1/3 cup Gold Medal all-purpose flour
1 1/2 cup McArthur milk
1 1/2 cup Borden heavy cream
1 tsp salt
2 tsp course-ground black pepper
1 Tbsp parsley flakes
1 tsp hot sauce
1 medium onion, sliced
5-6 red or Yukon gold potatoes, peeled and sliced thin
2 cups cheddar cheese, divided
3 slices bacon, cooked and crumbled
1/2 tsp paprika, sweet mild
Instructions:
Slice onions into rings. Rinse potatoes; drain then thinly slice.
In a small pot, heat butter on medium heat until melted. Add flour. Whisk until smooth. Gradually add milk, cream, salt, black pepper, parsley flakes, 1 cup cheddar cheese and 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 2 qt. glass baking dish, layer potatoes and onion rings alternately starting ending with potatoes. Pour sauce over potatoes and onions. Sprinkle remaining 1 cup cheddar cheese over top.
Bake at 350 for 1 hour, or until browned and bubbly. Crumble bacon on top and enjoy.
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Quick tip: Allow these potatoes to sit under the broiler for a few minutes if you prefer a crisp browned top.