Scalloped Potatoes With Bacon And Gruyere
|Onion||1 Medium, chopped|
|All purpose flour||1 Tablespoon|
|Milk||1 1⁄2 Cup (24 tbs)|
|Gruyere cheese||1⁄4 Pound, shredded|
|Potatoes||4 Medium, sliced|
1. Line a dinner plate with 2 paper towels. Arrange bacon slices, side by side, on paper towels; cover bacon with another paper towel. Cook at high (100% power) 2 to 3 minutes, until bacon is crisp. Remove bacon from plate to another paper towel to drain; set aside.
2. In 1-quart bowl, place butter or margarine and onion; cover with large plate. Cook at high 6 minutes, stirring every 2 minutes, or until onion is tender. Stir in flour and salt. Add milk; mix well. Cook, uncovered, at high 5 to 6 minutes, stirring every 2 minutes, until sauce thickens. Stir in 1/2 cup cheese until melted.
3. Layer potatoes in 1 1/2-quart casserole, spooning a little sauce between layers. Pour remaining sauce over potatoes; cover with casserole lid or large plate. Cook at medium high (70% power) 12 to 15 minutes, until potatoes in center are fork-tender. Sprinkle with remaining cheese, then crumbled bacon.