I love scalloped potatoes, but then I thought — “What if I added some bacon?” Well, that would just take them to a whole new level. I had to do it.
The result is very yummy, of course. Potatoes, cheese, and bacon?! You could also make the dish ahead of time and stick it in the fridge or freezer, to be baked when you are ready. So it’s a pretty good make-ahead and save time type of meal. I suggest serving it alongside some fried chicken or uncured ham slices. I’ll share an oven “fried” chicken recipe next week that I served with mine.
It’s also grain-free (and gluten-free) for those who are concerned, and if you swap out potatoes for a mix of other veggies, it could be GAPS-friendly as well. Try broccoli, cauliflower, and carrots. If you skip the cheese on top and use coconut milk, it’s dairy-free, too. In fact, skipping the dairy makes it top-8 free, so it’s great for those with allergies.
- 4 – 5 medium potatoes, thinly sliced
- 2 – 3 big slices of bacon, diced
- 1/2 medium yellow onion, diced
- 2 tbsp. arrowroot powder
- 2 c. milk (I used raw; coconut could work too)
- 1 tsp. sea salt or to taste
- 1/2 tsp. thyme
- 2 – 3 tbsp. Romano cheese
You can slice potatoes with a knife if you like, but you’ll get a more uniform slice and it’ll go faster if you use a mandolin slicer, like I am. This is a neat tool. I set mine to 3/16″.
Layer the sliced potatoes in a 9×13 pan.
Meanwhile, chop up the bacon. You want a good 1/3 c. or so of it, so if you have thinner slices (I had thick ones), you’ll need more of them.
Cook the bacon in a saucepan until it’s about half done. Add the onions.
Continue to cook until bacon and onions are done. Onions should be translucent and bacon somewhat crispy. Add the arrowroot powder, sea salt, and thyme. Stir briefly, then add the milk.
Cook and stir over medium-high heat nearly constantly until the mixture comes to a boil and thickens into a nice sauce.
Pour the sauce over top of the potatoes. Don’t worry, it will get down through the layers.
Sprinkle the Romano cheese on top.
Bake at 350 for about an hour, until the top is golden brown and bubbly, like the top picture. Serve!
How do you like your potatoes?
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