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Categories:
potatoes sweet onion butter flour chicken stock heavy cream Cheddar cheese salt black pepper paprika bacon
Viewed: 19 - Published at: 6 years agoIngredients
- 5 large Russet potatoes (baking size), peeled and thinly sliced to 1/8" thickness
- 1 sweet onion, finely chopped
- 4 Tbs butter
- 1/4 cup flour
- 1 1/2 cups chicken stock
- 3/4 cup heavy cream
- 2 cups freshly grated cheddar cheese
- 1/2 tsp salt
- 1 tsp black pepper
- 1 tsp paprika, plus additional for garnish
- 1 cup cooked & crumbled bacon
Method
- Wash potatoes; peel, slice, and set aside. In a large skillet or medium size saucepan, melt butter over med/low heat.
- Add your finely chopped onion; increase heat to medium, and cook for several minutes. *You may want to add an additional Tbs butter during this process.
- When onions are very tender, sprinkle with 1/4 cup flour, stirring as you go.
- Slowly whisk in chicken stock.
- Heat until lightly bubbling.
- Whisk in cream and cheddar cheese, quickly stirring as you go.
- Reduce heat to very low, and season with salt, pepper, and paprika. *Taste to see if you'd like more salt.
- Layer half of your sliced potatoes in shallow casserole dish, so that they are overlapping each other.
- Spoon half of your onion/cheese sauce on top.
- Sprinkle with a small amount of paprika.
- Repeat with remaining half of potatoes, onion/cheese sauce, small amount of paprika.
- Top with 1 cup cooked/crumbled bacon.
- Cover with foil. Bake at 375 degrees for 1 hour; removing foil last 10 minutes, so that potatoes and sauce can brown a bit.
- Best served piping hot
