Recipe Collection: Bacon Scalloped Potatoes

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.

Ingredients:

• 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

Directions:

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.

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