Friday, April 17, 2009

Cheesy Bacon Scalloped Potatoes

Barbecue season is upon us and there's nothing I love more with a nice juicy steak than potatoes. Especially these ones. Full of cheese and bacon and cream this is comfort food at it's best. I've been playing around with this "recipe" (and I use that term lightly cause I really just guesstimate everything) for a while now. I think I have finally perfected it so that it's creamy without being soupy and the cheese, bacon and potatoes are all balanced. Hope you try it and let me know what you think!

Cheesy Bacon Scalloped Potatoes

3 lg. russet potatoes, peeled and sliced thinly
1 c. (approximately) Cream (Heavy/Whipping or Half and Half work well)
3 tbsp Butter
1 c. Grated Cheddar (I use light marble)
6 Slices of Bacon cooked crisp, diced
Salt and Pepper to taste


1. Slice enough potatoes to fill your dish (I needed 3 huge ones for a small corning ware dish)
2. Spray your dish with Pam or rub with a bit of butter and then put down a layer of potato slices.
3. Pour a bit of cream over and then put another layer of potatoes down.
4. Put little dots of butter and then another layer of potatoes and then more cream. Salt and pepper every 2nd layer.
5. Continue doing a layer of potatoes and cream and then potatoes and butter. Every 3rd or 4th layer sprinkle with cheese and bacon.
6. Top with remaining cheese and bacon and some more butter and then cover and bake at 350 degrees for an hour or more depending on how big your dish is.
7. Garnish with diced scallions, or sour cream, or both!

1 comment:

  1. I have never heard of a potato stuffing before - pretty brilliant, I must say! I will definitely be giving this one a try this Thanksgiving. Thanks for sharing a family recipe!!