Prep 25 mins
Cook 1 hr
This is a great side dish that goes well with beef, chicken, pork or fish. It's easy to make too! I found this in a Taste of Home cookbook several years ago, the original recipe calls for 1 1/2 cups of cooked ham instead of bacon, but I always have bacon on hand, so that's what I use. I also add in mozzarella cheese to make the potatoes a little more creamy.
- 5 tablespoons butter or 5 tablespoons margarine, divided
- 1⁄4 cup all-purpose flour (I use a gluten-free flour blend for my daughter)
- 1 teaspoon dried parsley flakes
- 1 teaspoon salt
- 1⁄2 teaspoon dried thyme
- 1⁄4 teaspoon black pepper
- 3 cups milk
- 6 cups peeled thinly sliced potatoes
- 1 (3 ounce) package bacon bits (or 6 slices cooked,crumbled bacon)
- 1 small onion, chopped
- 1 cup mozzarella cheese, divided
- Slice potatoes, and mix with bacon bits, and chopped onion in a large bowl. In a small bowl mix the flour, parsley flakes, salt, thyme, and pepper. In a saucepan on low, melt 4 tablespoons of the butter and stir in the flour mixture until smooth. Gradually add in the milk, stir continually, and just bring to a boil, then turn burner off.
- Place 1/2 of the potatoes in a 13x9 pan or larger oven safe bowl, and sprinkle 1/2 cup of mozerella cheese over the potatoes. Add the remaining potatoes on top, and sprinkle with the remaining 1/2 cup of mozerella cheese. Pour the mixture from the saucepan over the dish of potatoes, and cut the remaining tablespoon of butter into small pieces and place them on top of the potatoes. I usually add a few sprinkles of bacon and parsley on top to make it look pretty. Bake in a 375 degree oven for 60-75 minutes depending on your oven.
Cautionary tale: I parboiled the potatoes first but that meant I should have reduced the amount of milk added to the rue. As it was, my dish ended up too soupy. It was still super tasty though.
I did cut this recipe down by half (just the 2 of us), & the leftovers were just as enjoyable as the very first taste! I did use Hormel's Real Bacon Pieces & followed the recipe on down for a very satisfying side dish! A great keeper of a recipe! Thanks for sharing it! [Made & reviewed for one of my adoptees in this Spring's Pick A Chef]