Cheesy Scalloped Potatoes And Bacon Food

CHEESY SCALLOPED POTATOES AND BACON

Steps:

• Cook bacon until done, but not crispy. Set aside on paper towels to absorb grease and pat dry. Cut into bite sized pieces when cool.
• Wash potatoes. Bring a large saucepan of water to a boil. Add salt to the boiling water, then add the potatoes. Cook for 10-15 minutes in boiling water (the potatoes will finish cooking in the oven). Set aside and allow to cool. Once you're able to work with the half-cooked potatoes, slice them into 1/2" pieces.
• In saucepan, melt butter. Saute the onion slices until just tender; remove from pan and set aside. Making sure you still have enough butter in your pan, stir in flour and milk, whisking until smooth. Cook over low heat, stirring/whisking constantly for 1 minute. Add cheese and continue to stir until cheese melts. Stir in 3/4 teaspoon salt and 1/8 teaspoon pepper. Mix in bacon.
• In a buttered 9x13 quart casserole, layer potatoes, onion, and cheese mixture. Continue to add layers until about one inch from the top, finishing off the top layer with the cheese mixture.
• Bake in a preheated 350°F oven, covered, for 45 minutes. Take the cover off of the casserole dish, sprinkle with green onions, and bake for another 5 minutes uncovered. Sprinkle lightly with garlic salt before serving, if desired.

SCALLOPED POTATOES WITH BACON

Steps:

• Preheat oven to 350 degrees.

CHEESY SCALLOPED POTATOES WITH BACON AND GREEN ONIONS

Steps:

• Cook potato slices, covered, in boiling water to cover for 5 minutes; drain well.
• Place the potato slices in a greased 13 x 9 x 2 inch baking dish.
• Sprinkle with the bacon and green onion; set aside.
• Melt the butter in a heavy saucepan over low heat; add flour, stirring until smooth.
• Cook 1 minute, stirring constantly.
• Gradually add half-and-half; cook over medium heat, stirring constantly, until the mixture is slightly thickened and bubbly.
• Add the minced garlic, bag leaf, salt, celery seed, black pepper, and cheddar cheese, stirring until the cheese melts.
• Remove the bay leaf and discard.
• Pour the cheese sauce over the reserved potato slices.
• Cover and bake at 350 degrees Fahrenheit for 30 minutes.
• Remove cover, and bake an additional 15 minutes or until the potatoes are tender and the top is lightly browned.

CHEESY BACON SCALLOPED POTATOES

Steps:

• Peel and slice potatoes and set aside in a bowl of cold water.
• Saute onion with 1 tablespoons butter until golden. Add garlic and continue to saute until garlic is lightly colored. Remove from heat and set aside.
• In small sauce pan melt 2 tablespoons butter add 3 tablespoons flour. Stir constantly until mixture begins to bubble. Slowly add milk and stir constantly bringing sauce to a boil. Reduce heat and simmer for 2-4 minutes until sauce is thickened.
• Drain potatoes. Spray or grease 2 qt casserole dish and add potatoes, sauteed onions/garlic, and pour sauce over potatoes. Salt and pepper to taste (you can tell by tasting the sauce). Mix well. Sprinkle bacon pieces and cheese crumbles then lightly hand mix throughout dish.
• Optional: you can sprinkle parmesan cheese on top and/or 1/4 cup bread crumbs mixed with 2 tbsp melted butter for a crispier topping.
• Bake at 400°F for 1 - 1 1/2 hours uncovered or until top is golden brown and potatoes are tender. Cover with foil for the first 45 - 60 minutes of the cooking time if you add the bread crumb mixture or else it will burn with this high temp/long cook time.

CHEDDAR BACON SCALLOPED POTATOES

Steps:

• Place potatoes in large saucepan. Cover with water; bring to a boil. Cook over medium-high heat for 8 to 10 minutes or until just fork tender; drain.
• Meanwhile, melt butter in medium saucepan over medium heat. Stir in flour, salt and pepper. Gradually stir in evaporated milk, water and 1/3 cup bacon. Cook for about 8 to 10 minutes, stirring constantly, until mixture comes to a boil. Remove from heat. Stir in 1 1/2 cups cheese and green onion.
• Layer half of potatoes in ungreased 3-quart microwave-safe dish. Pour half of sauce over potatoes. Top with remaining potatoes and sauce. Top with remaining cheese and bacon. Microwave uncovered on HIGH (100%) power for 2 to 3 minutes or until cheese is melted.

CHICKEN AND CHEESY BACON SCALLOPED POTATOES

Steps:

• Sprinkle chicken with Italian seasoning. Heat oil in large nonstick skillet on medium heat. Add chicken; cook 5 min. on each side or until lightly browned both sides. Remove from skillet; cover to keep warm.
• Add Seasoned Potatoes, hot water and milk to same skillet; bring to boil. Top with chicken; simmer on medium-low heat 15 to 20 min. or until chicken is done (165°F) and potatoes are tender.
• Remove chicken from skillet; cover to keep warm. Squeeze Cheese Sauce over potato mixture; stir until blended. Serve with the chicken.

CHEESY SCALLOPED POTATOES

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Grease a casserole dish.
• Arrange sliced potatoes in the casserole dish; season with salt.
• Melt butter in a saucepan over medium heat. Stir in flour until a paste forms. Pour in milk gradually, stirring constantly, until a thick white sauce forms, about 5 minutes. Stir in cheese and remove from heat. Pour sauce over the potatoes.
• Bake in the preheated oven until potatoes are cooked through and tops are lightly browned, about 1 hour.

CHEESY BACON SCALLOPED POTATOES WITH SPINACH

Steps:

• Heat oven to 375ºF.
• Cook potatoes in large saucepan of boiling water 8 to 10 min. or just until tender. Meanwhile, melt butter in medium saucepan on medium heat. Add onions; cook and stir 5 min. or until crisp-tender. Add flour; cook and stir 1 min. Gradually stir in milk. Bring to boil; cook 5 min. or until thickened, stirring constantly. Add spinach; cook and stir 1 to 2 min. or just until wilted. Remove from heat.
• Stir bacon into sauce. Layer half each of the potatoes, sauce and cheese in 9-inch square baking dish sprayed with cooking spray; repeat layers. Cover.
• Bake 45 min. to 1 hour or until heated through, uncovering after 30 min.

SCALLOPED POTATOES WITH BACON AND ONIONS

Steps:

• Cook potatoes in boiling water in saucepan 15 min. or until tender; drain. Cool slightly; cut into thin slices.
• Heat oven to 350ºF. Cook and stir bacon in large nonstick skillet on medium heat until done. Remove from skillet; set aside.
• Add oil and onions to skillet; cook 3 to 5 min. or until onions are crisp-tender, stirring frequently. Gradually stir in broth; cook 1 to 2 min. or until heated through, stirring frequently. Add Neufchatel and pepper; cook and stir 2 to 3 min. or until Neufchatel is completely melted and sauce is well blended. Remove from heat.
• Layer half each of the potatoes, Neufchatel sauce, Swiss cheese and bacon in shallow 2-qt. casserole sprayed with cooking spray. Repeat layers.
• Bake 45 min. or until heated through.

THE BEST CHEESY SCALLOPED POTATOES

Steps:

• Preheat oven to 350°. In a Dutch oven, melt butter over medium heat. Add onion, mustard, salt and pepper; cook until onion is tender, 6-8 minutes. Add garlic; cook until fragrant. Whisk in flour; continue whisking 3-5 minutes., Whisk in milk; bring to a boil. Reduce heat; simmer, uncovered, until thickened slightly, 8-10 minutes. Gradually stir in 2 cups shredded cheddar cheese; stir in Monterey Jack cheese. Add potatoes and toss to coat. Simmer 10 minutes, stirring frequently., Transfer potato mixture to a greased 13x9-in. baking dish. Top with remaining cheddar cheese. Bake, uncovered, for 1 hour. Top with bread crumbs; return to oven until potatoes are tender, 10-15 minutes. Let stand 15 minutes before serving. If desired, sprinkle with chives.

BACON SCALLOPED POTATOES

Steps:

• In a small saucepan, melt butter. Stir in flour and salt until smooth. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened., In a greased 1-qt. baking dish, layer the potatoes and onions. Pour white sauce over the top. Cover and bake at 350° for 65-75 minutes or until potatoes are tender. Sprinkle with bacon.