Bacon Scalloped Potatoes

• Gluten free

• Meat

  • 1 package Bacon- cooked to crispy, rough

• Produce

  • 1 tbsp Garlic
  • 1 tbsp Onions
  • 6 Russet potatoes, medium

• Baking & Spices

  • 1 Salt/pepper

• Dairy

  • 5 tbsp Butter
  • 4 cups Colby/cheddar cheese blend
  • 2 cups Half & half
  • 1 1/4 cup Milk

Found on kleinworthco.com

Description

Ingredients

• 6-8 medium russet potatoes- peeled
• 1 tbsp minced onions
• 1 tbsp minced garlic
• salt/pepper to taste
• 4 cups shredded colby/cheddar cheese blend
• 2 cups half & half
• 1-1/4 cup milk
• 5 tbsp butter
• 1 package bacon- cooked to crispy & rough chopped

Directions

• Preheat oven to 375 degrees
• Spray 9x13 casserole dish with cooking spray- set aside
• Use a mandolin & CAREFULLY slice peeled potatoes into rounds about ¼ thick
• Place sliced potatoes in a bowl of water
• In a large saucepan, saute butter with onions until onions are soft, then add in garlic & cook an additional 1-2 minutes
• Add in milk & half & half, heat to a simmer- remove from heat & set aside
• Lay out paper towels & transfer potato slices out of water to towels & pat dry
• Place a layer of potatoes in the bottom of the prepared baking dish to just cover the bottom
• Sprinkle with salt & pepper & 1 cup cheese & bacon crumbles
• Add another layer of dried potato rounds & repeat with salt, pepper, cheese & bacon
• Continue until you have used all the ingredients - finishing with cheese layer
• Pour hot milk mixture over the top & push potatoes down to submerge (they wont be fully covered) Sprinkle with remaining bacon
• Cover with foil tightly & bake 1 hour
• Remove foil, return to oven & bake another 40-45 minutes or until golden & bubbly
• Potatoes should be soft when pierced with a fork