Scalloped Potatoes

When I was in college I used to buy the boxed scalloped potatoes to get a quick easy fix of this yummy dish. I realized the other day when Andy asked if we could have them as a side to our veggie burgers I thought why not? I have been looking for different side dishes for Thanksgiving coming up to test out before it gets here. Which will be before we know it.

I looked on Pinterest and found a recipe that looked good and modified it a bit to make it (a tad) healthier.

Ingredients

• 2 tbsp extra virgin olive oil
• 1/2- 1 cup onions medium, thinly sliced ( I like the lesser amount)
• 5 strips bacon, crumbled
• 4 tbsp unsalted butter
• 4 tbsp all purpose flour
• 3 cups whole milk
• 3 lbs potatoes thinly sliced (use Yukon or russet)
• 8 oz of sharp cheddar cheese
• chopped chives
• salt and pepper to taste

Instructions

• Preheat oven to 350F. Lightly grease a 9×13 or deep 9×9 baking dish with butter and set aside.
• Bake the bacon (I used precooked bacon and just microwaved a few slices because it’s all I had on hand. Otherwise we always bake bacon in the oven.
• Add olive oil to a medium skillet and heat over medium heat. Add thinly sliced onion and salt and pepper, to taste. Cook over medium heat, stirring occasionally until onions become caramel in color. Remove from skillet and set aside.
• Melt butter over medium heat. Sprinkle flour on top of butter and whisk to form a roux. Cook for 2 minutes.
• Slowly add the milk, whisking constantly. Bring roux to a simmer and let thicken just slightly, about 2 to 3 minutes after coming to a simmer. Remove from heat and set aside.

Assembly

• Layer half of the potatoes, half of the caramelized onions, half the bacon, half the cheese, and half the sauce, in that order in the prepared baking dish. Repeat.
• Sprinkle chives on top
• Cover baking dish with foil and bake for 1 hour. Remove foil and bak an additional 30 minutes or until potatoes are easily pierced with a fork. Remove from oven and let cool 10 minutes before serving.

It turned out really well and we will for sure be making it again!