Cheesy Scalloped Potatoes

By Rob Barrett

  • Yield:

    4-5 Servings


  • 2 large Russet potatoes
  • 2 cups cheddar cheese
  • 1 cup bacon bits
  • 1 cup milk
  • 1/2 cup chopped onion
  • 2 tablespoons flour
  • 2 tablespoons butter
  • salt and pepper


  1. Wash potatoes and slice as thin as possible, about 1/4" to 1/8". Cook in microwave until just soft, about 2 minutes per potato.
  2. Melt 2 tablespoons of butter in frying pan, add 1/2 cup of chopped onion, and cook over medium heat for 1 minute, add two spoonfuls flour. Stir until it becomes a paste.
  3. Add one cup milk. Stir constantly until it thickens, about 3 minutes. Remove from pan and set aside.
  4. Layer potatoes, cheddar cheese and bacon bits until pan is full. Pour sauce over potato layers and cook for 20 minutes at 450°F or until all potatoes are soft, in an oven safe pan.