Cheesy Scalloped Potatoes

I hadn't had scalloped potatoes in so long. My great-grandma used to make them every Easter, but I had a hankerin' for them and tossed these together. I used a food processor to grate a brick of cheddar, which really makes a HUGE difference. If you can, use fresh cheddar, not pre-shredded.
Cheesy Scalloped Potatoes
I hadn't had scalloped potatoes in so long. My great-grandma used to make them every Easter, but I had a hankerin' for them and tossed these together. I used a food processor to grate a brick of cheddar, which really makes a HUGE difference. If you can, use fresh cheddar, not pre-shredded.
Cooking Instructions
- 1
Preheat oven to 350°F.
- 2
In a large skillet over medium heat, add sliced bacon. Stirring often, cook for 7 minutes or until fat has rendered out and bacon is just starting to crisp up.
- 3
Stir in flour with the bacon and residual fat to form a wet roux. When flour is incorporated, stir in pepper, salt, and milk until thickened cream forms.
- 4
Add sliced potatoes to the cream mixture and stir in gently until potatoes are fully coated. Transfer skillet contents to a medium baking dish and top with shredded cheddar.
- 5
Cover baking dish with foil and bake at 350°F for 30 minutes. Remove foil and bake at 425°F for another 15-20, or until potatoes are soft (test with a fork) and cheese is beginning to brown on top.
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