By: Kecia’s Flavor Breakthrough!
December 16, 2013
My husband always asks me to make Scalloped potatoes. I like scalloped potatoes, too… but I really love a cheddar cheesy au gratin. This potato dish pleased both of us! The smoky bacon I added really made the potatoes over the top good!
- 10 small to medium red potatoes, sliced
- 2 Tbls. Olive Oil
- 6 slices bacon, chopped
- 1 sweet onion diced
- 2 Tbsp. Flour
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tsp ground mustard
- 2 tsp Kosher Salt
- Fresh ground pepper to taste
- 1 cup cream
- 1 ½ cups chredded sharp cheddar cheese divided
- ½ cup shredded parmesan cheese
Preheat oven to 350*
Spray baking dish with nonstick spray and layer the sliced potatoes in the dish, set aside. I didn’t peel my potatoes; I like the flavor the skins add as well as the added color.
In a deep skillet, heat olive oil over medium heat add bacon and cook until it begins to crisp.
Add onion sauté until the onion become soft add flour and stir to coat the onion bacon mixture, then whisk in cream heating to a low boil, stirring frequently.
While the cream is heating add the onion powder, garlic powder, ground mustard, salt and pepper. Once the cream is hot and has thickened a little remove from heat and whisk in the 1 cup of the cheddar cheese and the parmesan cheese.
When cheese is completely blended pour the mixture over the potatoes. Sprinkle the rest of the cheese over the top and bake 45 minute to an hour until potatoes are fork tender.