Creamy, Cheesy Bacon Potatoes

Lauren's Latest. These are also known as Funeral Potatoes

• Ready In: 1 hr
• Serves: 4-6

Ingredients

• 2  large potatoes, cubed in 1/2 inch pieces
• 2  slices bacon, sliced
• 1 1⁄2 cups yellow onions, diced
• 1  tablespoon butter
• 2  tablespoons butter
• 2  tablespoons all-purpose flour
• 1 1⁄2 cups milk
• 1⁄4 cup heavy cream
• 3  ounces cream cheese or 3  ounces sour cream
•  salt, & pepper, to taste
• 1  pinch nutmeg
• 1  cup white cheddar cheese, divided (such as Kerry Gold Dubliner)

Directions

1. Place diced potato into a small pot. Pour in enough cold water to cover potatoes. Cover with lid and bring to boil. Reduce to simmer for 5 minutes or until they are barely fork tender. Drain and set aside. Wipe out pot with paper towel and set aside.
2. While potatoes simmer, render out bacon slices and brown. Remove to paper towel and pour off excess grease. Saute onions in 1 tablespoon butter in same pan until tender, 5-7 minutes. Remove from heat.
3. To make the sauce, place small pot you cooked potatoes in over medium heat. Melt in 2 tablespoons butter. Sprinkle in flour and whisk to create a paste. Cook 1 minute. Whisk in milk. Increase heat to medium high and continue whisking until sauce thickens. Reduce heat and stir in cream, cream cheese, salt, pepper, nutmeg and 1/2 cup grated cheese. Stir until cheeses melt and sauce is smooth. Pour cooked potatoes, bacon, onions and sauce into a large bowl. Stir to coat. Pour entire contents of bowl into greased baking dish. Top with remaining 1/2 cup of cheese. Bake at 375 degrees for 30 minutes covered with foil. Place under broiler to brown the top if desired. Serve hot.