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Cheesy Jalapeno and Bacon Potato Au Gratin
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Description
Creamy, cheesy potatoes layered between bacon and jalapeños, topped with a cheddar cheese sauce.
Ingredients
- 3 teaspoons Butter
- 3 teaspoons All-purpose Flour
- 2 cups Whole Milk
- 2 cups Mild Cheddar Cheese, Shredded
- 2 pounds Yukon Gold Potatoes, Sliced Into ¼ Inch Slices
- ½ cups Onion, Diced
- 3 whole Jalapenos, Seeded, Diced Small
- 3 slices Bacon, cooked and crumbled
- ¼ teaspoons Ground Pepper
- ¼ teaspoons Salt
Preparation
Preheat oven to 350ºF. Spray a 2-quart baking dish with cooking spray or butter.
In a saucepan over medium low heat, add butter and whisk until melted. Whisk in flour until thick, about 1 minute. Slowly add milk and whisk until thick, about 3 minutes. Stir in cheese and whisk until melted.
In prepared baking dish, layer half of potatoes. Evenly distribute onion, jalapeno and bacon. Sprinkle with ground pepper. Pour half of cheese mixture over top. Layer remaining potatoes over top and pour remaining cheese sauce. Sprinkle with salt.
Cover baking dish with aluminum foil and bake for 60 minutes. Uncover and bake for another 20 minutes, until cheese is bubbly.
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