Scalloped Potatoes with Bacon


1/2 pound bacon, coarsely chopped
3 pounds russet potatoes, peeled and thinly sliced
1 large onion, very thinly sliced
2 teaspoons kosher or sea salt, divided
Freshly ground black pepper
2 tablespoons flour, divided
1 pint light cream
1 cup chicken stock
1/4 cup freshly grated Parmesan cheese


Preheat oven to 350°F. On the stovetop over medium heat, sauté bacon until lightly crisp. Remove bacon with a slotted spoon; save rendered grease in pan. Brush some grease on bottom and sides of a 9x13-inch glass baking dish.

Arrange one layer of sliced potatoes over bottom of baking dish. Scatter a handful of sliced onions. Sprinkle with ½ teaspoon salt and pepper to taste.

Drizzle 1 teaspoon bacon grease over onions; then sprinkle a handful of chopped bacon on top. Sprinkle 1 tablespoon flour over layer.

Add another layer of potatoes and onions; repeat seasoning, bacon grease, bacon, and flour. Add one final layer of potatoes; sprinkle remaining salt and pepper.

Pour cream and stock over potatoes to just cover the top layer. Sprinkle with cheese. Bake until potatoes are tender, about 1 hour.


8-10 servings

Preparation Time

40 Minutes

Total Time

90 Minutes

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