Instruction (0 min)
Creamy Scalloped Potatoes w/ Bacon
5 large baking potatoes, peeled and cut into 1/2 slices
1 onion, chopped
2 tsp. minced garlic
3 tbs. butter
1/3 cup flour
3 cups milk
12 oz. shredded cheddar cheese
3 tsp.'s Beazell?s Cajun seasoning
1/4 cup chopped green onion tops
5 slices bacon
Preheat oven to 350 degrees.
Place the potato slices in large pot of water and bring to a boil. Boil for 5 minutes, drain, and set aside in a large bowl.
In large skillet, cook the bacon until crisp. Remove the bacon and crumble and reserve. To the bacon fat, add the onions and garlic and sauté over low heat for 4 minutes stirring to prevent the garlic from burning. Add veggie mixture and the Beazell?s to the bowl with the potatoes.
On medium-low heat, melt butter in large saucepan then completely whisk in the flour and cook for about 4 minutes. Slowly add the milk and combine with the whisk for 2 to 3 minutes. Reduce the heat to low and add the cheese, stirring until the cheese has completely melted into the sauce. Remove from the heat and combine with the potatoes and veggies mixtures in the bowl. Add the bacon and green onions and gently combine the mixture.
Layer potato mixture in a buttered 13 x 9 inch oven proof casserole and pour the sauce over top. Bake uncovered for 45 minutes or until golden brown.