Scalloped Potatoes in Bacon-Cream Sauce
Scalloped potatoes are at their peak in this dish with a bacon-cream sauce. Greers Ranch House Slab Bacon and Bar-S ham are great in this hearty side dish.
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Ingredients
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- 3 1/2 pounds medium-size baking potatoes
- 1 teaspoon salt
- 4 slices Greers Ranch House Slab Bacon
- 1 large onion, chopped
- 1/3 cup Shawnee Mills All Purpose Flour
- 2 cups Hiland Half & Half
- 2 cups Hiland Milk
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1 cup Bar-S Chopped Ham
- 2 cups grated white cheddar cheese
- 1 cup grated Gruyere cheese
- Bring a large pot of water to a boil. Add potatoes and 1 tsp salt. Boil 20 minutes. Drain, and cool slightly.
- Cook bacon over medium heat. Once cooked, crumble bacon and set aside. Keep bacon drippings in pan. Add onion. Turn heat to medium-low, and cook for 10-15 minutes until onions are caramelized. Sprinkle onion with flour, stir and cook for about 3 minutes on medium heat until flour turns light brown. Slowly add half and half and milk, stirring to incorporate. Let mixture cook for about 5 minutes until bubbling. Stir in salt and pepper. Turn heat to low to keep warm.
- Peel potatoes, then cut with a sharp knife or mandolin into thin ÔøΩ-inch slices.
- Butter or spray with nonstick cooking spray a 9-by-13-inch baking dish. Layer 1/3 of the potatoes, 1/3 of the ham, 1/3 of the bacon, 1 cup of the cheddar cheese and 1/3 of the sauce.
- Repeat with remaining potatoes, ham, bacon, cheese and Sauce ending with Gruyere cheese. Cover and bake in a preheated 400-degree oven for 40 minutes. Uncover and bake an additional 20 minutes.