Prep Time 15: mins
Cook Time: 100 mins
Servings: 5
Ingredients
- 6 strips bacon,diced
- 1 large onion, chopped
- 3 tablespoons butter
- 4 tablespoons all-purpose
flour
- 2 cups milk
- 1 teaspoon salt
- ¼ teaspoon ground black pepper dash ground
nutmeg, optional
- 2 pounds russet potatoes, peeled and sliced about
¼-inch thick
Directions
- Heat the oven to 350 F.
- Generously butter a 2-quart baking dish.
- In a deep skillet or saute pan, cook the bacon
until just crisp; remove to paper towels and set aside to drain.
- Leave about 2 tablespoons of bacon drippings in
the skillet and add 3 tablespoons of butter. Saute the onion until
softened. Add the flour and continue cooking, stirring, for about 1
minute. Gradually stir in the milk. Cook, stirring, until the sauce is
thickened.
- Stir in the salt, pepper, and nutmeg, if using.
Stir in the cooked bacon.
- Layer half of the potato slices in the prepared
baking dish. Spoon half of the sauce mixture over the potatoes. Top with
the remaining potatoes. Spoon the remaining sauce over all. Cover the
casserole tightly with foil and bake for 1 hour. Remove the foil, return
to the oven, and bake for about 20 to 30 minutes longer, or until the
potato slices are fork-tender.
- Serves 5 to 6.
Tips and Variations
- Add 1 cup of shredded cheddar cheese to the sauce or top the casserole with the cheese when the potatoes are tender and almost done. Continue baking until the cheese has melted.
