Everyone seems to have their own version of scalloped potatoes. I like to make mine with bacon and cheddar. Big surprise there, right? (winks) Bacon and cheddar are quite possibly one of the happiest couples I have ever seen! In fact, I can't think of a single dish involving the pair, that isn't just SUPER bombdiggity.
These potatoes are all that, and then some!
This is a very rich dish, so please share the love! Don't put a huge pile of these on your plate or try to run off with half the pan. Your thighs will punish you later, I can attest! Last night I "shared the love" by baking these in two separate pie plates, so I could send one of them home with my daughter. I have absolutely no will power when it comes to potatoes...or cheese...or cream...or BACON! (You get my point)
5 large Russet potatoes (baking size), peeled and thinly sliced to 1/8" thickness
1 sweet onion, finely chopped
4 Tbs butter
1/4 cup flour
1 1/2 cups chicken stock
3/4 cup heavy cream
2 cups freshly grated cheddar cheese
1/2 tsp salt
1 tsp black pepper
1 tsp paprika, plus additional for garnish
1 cup cooked & crumbled bacon
Wash potatoes; peel, slice, and set aside. In a large skillet or medium size saucepan, melt butter over med/low heat. Add your finely chopped onion; increase heat to medium, and cook for several minutes. *You may want to add an additional Tbs butter during this process. When onions are very tender, sprinkle with 1/4 cup flour, stirring as you go. Slowly whisk in chicken stock. Heat until lightly bubbling. Whisk in cream and cheddar cheese, quickly stirring as you go. Reduce heat to very low, and season with salt, pepper, and paprika. *Taste to see if you'd like more salt.
Layer half of your sliced potatoes in shallow casserole dish, so that they are overlapping each other. Spoon half of your onion/cheese sauce on top. Sprinkle with a small amount of paprika. Repeat with remaining half of potatoes, onion/cheese sauce, small amount of paprika. Top with 1 cup cooked/crumbled bacon. Cover with foil. Bake at 375 degrees for 1 hour; removing foil last 10 minutes, so that potatoes and sauce can brown a bit.
Best served piping hot.
Serves 6 to 8.