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Scalloped Potatoes With Bacon And Gruyere

Western.Chefs's picture
Ingredients
  Bacon slices 3
  Butter/Margarine 2 Tablespoon
  Onion 1 Medium, chopped
  All purpose flour 1 Tablespoon
  Salt 1⁄2 Teaspoon
  Milk 1 1⁄2 Cup (24 tbs)
  Gruyere cheese 1⁄4 Pound, shredded
  Potatoes 4 Medium, sliced
Directions

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.

Recipe Summary

Cuisine: 
American
Course: 
Side Dish
Method: 
Microwaving
Ingredient: 
Vegetable

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