Thursday, May 6, 2010

Old-Fashioned Scalloped Potatoes

Prepare the potatoes ahead of time. No peeling necessary. This is by far the most flavorful scalloped potato recipe ever!

6 medium potatoes or 3 large; scrubbed and boiled*
3 T. butter, optional
4-6 slices of cooked bacon, chopped
1 onion, finely chopped
3 T. GF flour blend
2½ to 3 cups milk or half and half
2 cups grated cheese (8 ounce block of cheese; this amount may be reduced)
Salt and pepper to taste
¼ cup total: GF bread crumbs, crushed corn chips, and/or crushed GF crackers
¼ cup Parmesan, optional
Place potatoes in an oiled 9 x 13 inch casserole dish.
Sauté bacon until almost crisp. Saute onion with the bacon in the same skillet; about 3 minutes. Stir in flour and blend on low heat until flour is absorbed into mixture.

Gradually stir in milk and bring to boil. Add cheese and seasonings. Stir on low heat until cheese melts. Mixture should be about the consistency of cake batter. (If it is too thick to soak into the potatoes, add a little more milk.) Pour entire mixture all over the potatoes.

Sprinkle top of potatoes with crumbs and Parmesan, if desired.
Bake at 350°F for about 30 minutes or until bubbly.

Notes: *After washing, cut up potatoes into large chunks and boil approximately 10 minutes, keeping them quite firm; rinse in a cool water bath and drain. Slice for your casserole.

Makes: Approximately 2 quarts of scalloped potatoes.    OR at

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