Scalloped Potatoes
Next time you are making ham for supper don't grab the store bought boxed scalloped potatoes. With a little extra slicing you can have these creamy, cheesy potatoes that are a thousand times tastier and much better for you!
Main Ingredients
4 - 5 medium sized potatoes
3 tbs butter
3 tbs flour
2 tbs onion flakes
1 tsp garlic salt
1 medium yellow onion in slices
4 Strips bacon - cooked and crumbled
1 cup chicken broth
1 1/2 cups milk
1 tsp salt
pepper
2 tsp italian seasoning
1 1/2 cups grated cheddar cheese
1/2 cup fresh parmesan cheese
Preparation
Step 1: Preheat oven to 400F.
Step 2: Thinly slice potatoes and place in a sink full of cold water. You want them sliced as thin as you can, about 1/8 inch thick.
Step 3: Thinly slice onion. I like them in rings but you can have them any size you prefer. Place in cold water with potatoes. Soaking the potage slices allows some of the starch to come out of the potatoes and allows for a nicer tasting potatoes once cooked.
Step 4: While potatoes are soaking grate cheese and set aside.
Step 5: In a medium saucepan melt 3 tbs butter. Once butter melts remove from heat and add 3 tbs flour. Whisk well to incorporate. Add chicken broth and milk and return to heat.
Step 6: Over medium-high heat bring mixture to a boil whisking constantly.
Step 7: Add onion flakes, garlic salt, salt and pepper. Boil until thick.
Step 8: Remove from heat.
Step 9: Drain and rinse potatoes and onions. Blot dry with paper towel.
Step 10: Grease a 9x13 casserole dish.
Step 11: Take half of potatoes and onion and layer in bottom of pan. Sprinkle with half of the bacon, half of the cheddar cheese, half of the parmesan cheese.
Step 12: Gently pour half of the cream sauce over all the ingredients.
Step 13: Place a second layer of potato and onion, bacon and cream sauce. Sprinkle the cheese on the top.
Step 14: Bake covered with tinfoil for 30 minutes.
Step 15: Remove foil and bake another 30 minutes of until potatoes are tender.
