Scalloped potatoes are a staple side dish at almost every family meal we have, especially, holiday meals and Sunday suppers. For Easter, we have a juicy ham and the scalloped potatoes complement it nicely. Typically, my grandmother was the one to make the scalloped potatoes but she is no longer with us, sadly. So, I got to take over the duty.
I have some big shoes to fill when trying to mimic any of grandma’s recipes but i think the following recipe for scalloped potatoes will work out just fine. if not, well, more for me then 🙂
Ingredients
Oil to grease the pan
3 large potatoes, sliced
Your favorite spices (seasoned salt, Old Bay, Paprika, etc.)
Pinch or two of Morton Salt
1 c. heavy cream
1/2 chopped onion
A few chopped scallions
Mixture of sliced Kraft sandwich cheeses (I use cheddar and provolone)
1/4 c. Black Label Bacon
Instructions
Preheat oven to 3oo degrees.
Grease your baking dish with the oil. A square baking dish or round pan will do.
Add a layer of sliced potatoes to bottom of the pan.
Season with spices and salt.
Pour half the heavy whipping cream over potatoes.
Add 1/2 of the chopped onion.
Layer with more potatoes.
Season with spices and salt.
Add the rest of the heavy cream and onions.
Add scallions.
Add bacon.
Top with cheese.
Bake for 30 minutes.
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Quick Tip: These scalloped potatoes go wonderfully as a side dish to ham.
