Sunday, February 16, 2014

Cheesy, Creamy Scallop Potatoes with Bacon

Updated April 2020

We love this recipe! It's kid-friendly, feeds a crowd and is a wonderful side dish to serve for Easter with your Easter Ham. Even better, it's easy to make; a little prep and it's ready to bake.

What do you need to make Cheesy Creamy Scallop Potatoes with Bacon?
  • 1/2 stick butter
  • 1/3 cup all-purpose flour
  • 1 1/2 cup milk
  • 1 1/2 cup heavy cream
  • 3 slices bacon
  • 2 cups shredded cheddar cheese
  • 1 onion
  • Parsley flakes
  • 5-6 Red or Yukon Gold potatoes
  • Salt, hot sauce and paprika

1/2 stick butter (4 tbsp)
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 Tbsp parsley flakes
1 tsp hot sauce (optional)
1 medium onion, sliced
5-6 red or Yukon gold potatoes, peeled and sliced thin
2 cups shredded cheddar cheese, divided
3 slices bacon, cooked and crumbled
1/2 tsp paprika, sweet mild

Fry or bake 3 slices of bacon until crispy; drain on paper towels and crumble. 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 shredded cheddar cheese, and hot sauce. 

Bring to a low 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 shredded cheddar cheese on top.  

Bake at 350 for 1 hour, or until browned and bubbly.  Sprinkle cooked and crumbled bacon over top and enjoy.

Also seen on Meal Plan Monday
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