Scalloped Potatoes With Bacon & Leeks
Serves: 6-8 Prep time: 20 min Cook Time: 105 mins
Total Time: 2 hrs 5 min
Ingredients
4 med/large Yukon gold potatoes thinly sliced
2 leeks thinly sliced
1/2 lb thick cut bacon cooked and chopped
3 cups grated mozzarella
Sauce
2 cups milk
2 tbsp flour
1 tbsp Herbs Crushed Garlic
1 tbsp dried parsley
s&p to taste
Directions
Preheat the oven to 350°F.
Using a mandolin or knife, thinly slice the potatoes and leeks.
Cook the bacon and chop it into small pieces, or chop before cooking—whichever you prefer.
In a medium-sized pot over medium-high heat, add the milk. Whisk in the flour, followed by the garlic, parsley, and salt and pepper.
Bring the mixture to a slight rolling boil, then reduce the heat. The sauce should be smooth, not too thick or thin. If it's too thick, add a little more milk to adjust.
In a large baking dish, layer the sliced potatoes, leeks, and mozzarella (about 3–4 layers), with mozzarella on top. Pour the sauce mixture over the layers.
Cover with foil and bake for 1.5 hours. Uncover and bake for an additional 10 minutes.
For a crispy top, broil on high for 5 minutes.
Enjoy! Leftovers can be fried up for a delicious breakfast or dinner!
Photos Hofstede’s Country Barn
Recipe property of Haley Crofton-Sleigh