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Fantastic creamy, cheesy scalloped potatoes.
Prep Time: 00:25
Cook Time: 00:40
4 - 5 medium sized potatoes
3 tbs butter
3 tbs flour
2 tbs onion flakes
1 tsp garlic salt
1 medium yellow onion in slices
4 strips bacon-cooked and crumbled
1 cup chicken broth
1 1/2 cups milk
1 tsp salt
2 tsp italian seasoning
1 1/2 cups grated cheddar cheese
1/2 cup fresh parmesan cheese
1Preheat oven to 400F.
2Thinly slice potatoes and place in a sink full of cold water. You want them sliced as thin as you can, about 1/8 inch thick.
3Thinly slice onion. I like them in rings but you can have them any size you prefer. Place in cold water with potatoes. Soaking the potage slices allows some of the starch to come out of the potatoes and allows for a nicer tasting potatoes once cooked.
4While potatoes are soaking grate cheese and set aside.
5In a medium saucepan melt 3 tbs butter. Once butter melts remove from heat and add 3 tbs flour. Whisk well to incorporate. Add chicken broth and milk and return to heat.
6Over medium-high heat bring mixture to a boil whisking constantly.
7Add onion flakes, garlic salt, salt and pepper. Boil until thick.
8Remove from heat.
9Drain and rinse potatoes and onions. Blot dry with paper towel.
10Grease a 9x13 casserole dish.
11Take half of potatoes and onion and layer in bottom of pan. Sprinkle with half of the bacon, half of the cheddar cheese, half of the parmesan cheese.
12Gently pour half of the cream sauce over all the ingredients.
13Place a second layer of potato and onion, bacon and cream sauce. Sprinkle the cheese on the top.
14Bake covered with tinfoil for 30 minutes.
15Remove foil and bake another 30 minutes of until potatoes are tender.
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