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
RECIPE
Ingredients
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
Method
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
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
Enjoy,
Mary
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