Cheesy Scallop Potatoes

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Yes, they are as good as they look! These are an amazingly good, southern comfort, just-like-your-grandma-used-to-make-them side to go with almost any main dish. If you’re not too concerned with your waistline then keep on reading! This is a recipe of my mom’s that I slightly modified by adding bacon because, hey, bacon makes everything better!

Cheesy Scallop Potatoes

  • 2 large russet potatoes, cut into slices
  • 1 onion, chopped
  • 2 tbsp flour
  • salt and pepper
  • 1 1/4 cups milk
  • 3/4 cup shredded cheese, I use cheddar
  • 6 slices fried bacon (You could also use bacon bits)

Preheat oven to 350 F.

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In a large skillet over medium-high heat, saute your onions until tender. Add the flour and salt and pepper, stirring it all together, and then stir in your milk. Cook over medium heat until it begins to thicken up like a gravy. Once it’s thickened up add your cheese into the skillet.

While the milk/onion concoction is simmering cook your bacon until it’s good and crispy. I did mine in another skillet, but you can microwave it or any other way you may want to cook it. Chop bacon up and set aside.

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Slice your potatoes into relatively thin slices. Butter up a casserole dish. I used one that was about 10″x7″ but just whatever one you’ve got that’s smaller than a 9″x13″. Lay half of the potatoes on the bottom of the dish (add a sprinkle of cayenne if you want to give them a little kick), then sprinkle on half of the bacon and then half of the thickened gravy you made.

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Repeat. I had forgotten to mix the cheese into the gravy/sauce and it definitely makes it a lot easier. But no big deal if you don’t.

Bake covered for 35 minutes and then uncovered for 30 more minutes. Now eat your heart out!