Cheddar Bacon Potato Casserole
We took this dish on the road with us for Thanksgiving this year because we didn’t know if anyone else was doing potatoes, and mashed potatoes don’t travel so well. This dish is delicious, and easy to put together.
3 lbs. russet potatoes, peeled and thinly sliced
½ yellow onion, minced
3 cloves garlic, minced
8 strips bacon, cooked and grease reserved
2 tbsp. gluten free flour
1 tsp. salt
1 tsp. pepper
2 c. half and half
3 c. shredded cheddar cheese
In a medium saucepan, over medium heat, cook the bacon until it is crispy and them remove it to paper towels to drain. Add the gluten free flour to the bacon grease in the sauce pan. Cook the rue for three minutes, until it is smooth. Add the half and half, the salt, pepper, garlic, and onion. Continue cooking the sauce for five minutes, stirring often. After five minutes add the cheese, and continue cooking for one minute stirring constantly, or until all of the cheese is incorporated into the sauce.
Layer the thinly sliced potatoes in a large baking dish and pour the cheese sauce over the top. Chop the bacon and sprinkle it over the cheese sauce. Cover the casserole with foil and bake it in a three hundred and fifty degree oven for one hour. Enjoy!