Scalloped Potatoes & Bacon ~ For the Crockpot
Ingredients
- 3 pounds potatoes peeled and thinly sliced
- 1 cup shredded Cheddar cheese
- 1/2 cup chopped onion
- 3 cloves garlic crushed
- 1 cup chopped cooked bacon
- 2 1/2 cups milk {I used whole milk}
- 1 1/2 TBS Better than Bouillon Organic Mushroom Base
- 3 TBS flour
- Salt & Pepper to taste
Instructions
- Grease crockpot.
- Mix potatoes, onions, and garlic and pour in crockpot.
- Whisk over low heat milk, bouillon base, and flour until the mixture thickens.
- Pour milk mixture over potatoes, add bacon, and top with cheese.
- Cook on low for 7-8 hours or high for 4-5 hours.
- Enjoy!
Notes
Notes :
1. I made my own homemade version of cream of mushroom soup out of milk, bouillon base, and flour. Feel free to use one can cream of mushroom if that's your style (or, if you'd like a creamier version, add two cans.)!
2. You can also use ham instead of the bacon. I had some leftover bacon pieces that I needed to use up so I used them. I was so pleased with the results that I would certainly use bacon again! But I normally make scalloped potatoes with leftover ham, so I know that ham would also be quite nice in the recipe.
3. I used my food processor to cut the potatoes quickly, thinly, and uniformly. My organic potatoes had such a thin skin that I did not peel them. I would peel them if they had a thicker skin though.
4. Finally, if you'd rather bake this in the oven, that works too! Bake it at 350 degrees for about one hour.