Escalloped Potatoes

Recipe from Southern Living

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  • 6 medium potatoes, peeled and thinly sliced (about 3 pounds)
  • 6 to 8 bacon slices
  • 1 large onion, thinly sliced
  • 1/3 cup chopped fresh chives
  • 2 cups (8 ounces) shredded sharp Cheddar cheese
  • 1 teaspoon salt
  • 3/4 teaspoon pepper
  • 1/4 cup butter or margarine
  • 1/4 cup all-purpose flour
  • 3 cups milk


  1. Bring potato and salted water to cover to a boil in a large saucepan over medium heat; reduce heat, and cook 8 minutes or until tender. Drain and set aside.
  2. Cook bacon in a large skillet until crisp. Remove bacon from skillet. Drain on paper towels, reserving 2 tablespoons drippings in skillet. Crumble bacon, and set aside.
  3. Sauté onion in drippings in skillet over medium-high heat 15 minutes or until tender. Stir in bacon and chives.
  4. Layer a lightly greased 13- x 9-inch baking dish with one-third of potato slices, one-third of onion mixture, and 2/3 cup cheese; sprinkle with 1/3 teaspoon salt and 1/4 teaspoon pepper. Repeat twice.
  5. Melt butter in a heavy saucepan over low heat; whisk in flour until smooth. Cook, whisking constantly, 1 minute. Gradually whisk in milk until smooth. Pour over potato mixture.
  6. Bake at 400° for 35 minutes or until golden. Let stand 10 minutes before serving.
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