Scalloped Potatoes with Bacon and Cheese
There is surely no vegetable as versatile as the humble spud. In Ireland, where you’ll find Tayto Park, a theme park devoted to them and even a national potato day celebrating them, you’ll find potatoes in 97% of households. So for a nation whose diet includes potatoes regularly, creative cooks have come up with lots of ways of preparing them. Popular are “mammy’s roasties”, curried chips and the posh Potatoes Dauphinoise, which are scalloped potatoes made with heavy cream and Gruyere cheese. For a scalloped potato recipe that’s a little lighter, I recommend this one:
- 5-6 medium sized white or russet potatoes
- 3 cups milk
- 3 tbsp flour
- 1 medium onion, chopped
- 4 slices of cooked bacon, chopped
- 2 cups shredded medium cheddar cheese
- ½ tsp salt and ½ tsp pepper
- ¼ cup chopped parsley, finely chopped
- Preheat oven to 350 F. Coat a 9x9x4 inch caserole or baking dish with cooking spray.
- Combine the milk and flour in a powdered beverage shaker or use a whisk.
- Slice the potatoes in half lengthwise, lay on the flat side then cut into thin slices.
- Layer the bottom of the baking dish with the bacon.
- Layer ⅓ of the onions, potatoes, cheese, parsley, milk, salt and pepper.
- Repeat layering process 2 more times.
- Bake covered for 1½ hours. Remove cover and bake for 30 minutes more.
- Energy Saving Tip: If you are cooking a roast or a ham in the oven already, why not cook these potatoes along with some roasted vegetables there too.