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Escalloped Potatoes Recipe

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This recipe for Escalloped Potatoes, by , is from McKee Cooks, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Amy and Sarah Hollister
Added: Friday, October 10, 2008

Category:
Category:

Ingredients:  
Ingredients:  
6 med. potatoes, peeled and thinly sliced (about 3 lbs.)
6-8 bacon slices
1 lg. onion, thinly sliced
1/3 c. chopped fresh chives
8 oz. shredded sharp Cheddar cheese
1 t. salt
3/4 t. pepper
1/4 c. butter or margarine
1/4 c. flour
3 c. milk

Directions:
Directions:
Bring potatoes and salted water to cover to a boil in a large saucepan over medium heat; reduce heat and cook 8 minutes or until tender. Drain and set aside. Cook bacon in large skillet until crisp. Remove bacon from skillet. Drain on paper towels, reserving 2 tablespoons drippings in skillet. Crumble bacon and set aside. Saute onion in drippings in skillet over medium-high heat 15 minutes or until tender. Stir in bacon and chives. Layer lightly greased 13x9 baking dish with one-third of potato slices, one-third of onion mixture and 2/3 cup cheese; sprinkle with 1/3 teaspoon salt and 1/4 teaspoon pepper. Repeat twice. Melt butter in a heavy saucepan over low heat; whisk in flour until smooth. Cook, whisking constantly, 1 minute. Gradually whisk in milk until smooth. Pour over potato mixture. Bake at 400 for 35 minutes or until golden. Let stand 10 minutes before serving.

 

 

 

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