Scalloped Potatoes with Bacon


1/2 pound bacon, coarsely chopped
1 teaspoon butter
3 pounds Russett potatoes, peeled and thinly sliced
1 large onion, thinly sliced
2 teaspoons salt, divided
Freshly ground black pepper, to taste
2 tablespoons flour, divided
1 pint light cream
1 cup chicken stock


Preheat oven to 350°. Over medium heat, cook bacon in a saute pan until lightly crisp. Remove bacon with a slotted spoon, reserving grease. Butter the bottom and sides of a 9x13-inch glass baking dish. Place one layer of sliced potatoes over the bottom of the dish. Scatter a handful of sliced onions. Sprinkle with ½ teaspoon salt and pepper to taste. Drizzle 1 teaspoon bacon grease over the onions, then scatter a handful of chopped bacon over this. Sprinkle 1 tablespoon flour over layer. Add another layer of potatoes and onions, repeating with the seasoning, bacon grease, bacon, and flour. Add one final layer of potatoes; sprinkle with the remaining salt and pepper. Pour cream and stock over potatoes. It should barely cover the top layer. Bake at least 1 hour, or until potatoes are tender.


8 to 10 servings as a side dish

Preparation Time

40 Minutes

Total Time

90 Minutes

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