with bacon, onions and love..
My cousin, Trevor asked if we would post a scalloped potato recipe, which he enjoyed at a family barbecue. It didn’t take much persuasion; as each recipe that is posted is tested and re-tested. With absolutely no hesitation, we made the scalloped potatoes and I devoured this delicous side dish. Thanks Trevor, no will power here when it comes to Peter’s scalloped potatoes.
This full-bodied, mouth-watering recipe comes with a caveat..not diet friendly! The dish is creamy and rich in flavour–serve it with chicken, beef, fish, ham, turkey or lamb. The method does require the potatoes to be blanched (reduces the baking time), and it also requires a bechamel sauce (white sauce), to pour on top of the layers of potatoes. You want the sauce a medium thickness; as the starch from the potato will act as a thickening agent.
Enjoy this dish with an ice-cold lager or a shandy.
5 large Russet potatoes–peeled and sliced into 1/8″ thick disks
salt and fresh ground pepper
8 slices bacon-cut into lardons (1/2″ thick strips)
1 T (15 ml) canola oil–double if you do not use bacon
1C (250 ml) flour
1/2 C (125 ml) butter
1 C (250 ml) milk
1 C (250 ml) cream
1 C (250 ml) water–potato water, set aside
pinch of nutmeg
3 medium onions–thinly sliced
2 C (500 ml) Cheddar cheese–grated
2 cloves garlic–minced
6 green onions–thinly sliced
Pre-heat oven 425F
- Bring a large pot of salted water to a boil.
- Gently, add the sliced potatoes and bring back to a boil, simmer 3-5 minutes. Strain in colander and save 2 cups* (500 ml) of the water for later use.
- Heat canola oil in large frying pan on medium-high heat add bacon. Add onions, when the bacon is rendered (fat has melted away from the bacon) and saute until transparent, add minced garlic and toss. Set aside.
- In a saucepan, melt the butter over low heat. Blend in the flour to form a roux and cook slowly, stirring until the butter and flour froth together, without colouring.
- Remove roux from heat and add heated liquids, whipping vigourously until roux and liquid is blended together. Set saucepan on medium-high heat and stir with whip until the sauce comes to a boil. Boil for 1 minute, constantly stirring.
- Remove from heat and add nutmeg, salt and pepper.
- In large pyrex dish or casserole dish, layer 1/2 of the blanched potatoes, add 1/2 of the sauteed onions and bacon mixture, pour 1/2 of the bechamel sauce and spread with a spatula, sprinkle 1/2 of the green onions, and 1/2 of the cheese. Repeat with the final layer.
- Bake in pre-heated oven for 45 mins.