Who doesn’t love cheesy taters with bacon. This dish is super simple to make and all in one pan for less mess. Great right out of the oven or as leftovers (if there are any).
Prep time: 20 minutes
Cook time: 30-45 minutes
Difficulty: Easy
Pantry items:
½ cup Bacon Bits
1 ½ cup Onions, diced
1 Tbsp Butter, Unsalted
4 Tbsp All Purpose Flour, Organic
3 cups Milk, Organic, Whole
1 ½ pound Baby Potatoes, halved
8 oz Shredded Cheese, divided into halves (I used half Fiesta and half Mozzarella)
Salt and Pepper to taste
2 Tbsp Olive Oil (if needed)
1/4 cup Panko bread crumbs (optional)
Chopped Scallions (optional)
Tools: Cast Iron Skillet w/lid, Chef’s Knife, Cutting Board, Measuring Cups and Spoons, Wooden spoon or Whisk.
Instructions:
1) Preheat oven to 350 degrees Fahrenheit.
2) Preheat skillet over medium heat.
3) When hot, add Oil.
4) When Oil hot, add Bacon bits. Allow to cook to permit bacon fat to render into skillet.
5) Add Onions. Saute until translucent.
6) Transfer bacon and onions into a bowl.
7) To hot skillet, add butter.
8) When butter is melted, add flour. Stir to incorporate and allow flour to start to brown.
- Note - You may need to add more oil. Typical ration is 1:1, or 1 part flour to 1 part fat. The flour should be fully incorporated into your butter-oil mixture.
9) Add milk. Stir until Roux thickens and turns golden. Turn off heat.
10) Add onions, bacon, and potatoes. Stir to incorporate.
11) Top with half of your cheese. Stir into potatoes.
12) Top remaining cheese and bread crumbs.
13) Place in oven and allow to cook for about 30 - 45 minutes or until potatoes are tender.
14) Serve. Garnish with chopped Scallions (optional)