Creamy Scallopped Potatoes with Bacon and Carmelized Onions


It is that time of year when we are planning our Thanksgiving meal options. I have been planning for a few weeks and still can't make up my mind on my theme or what I want to serve. For some reason brussels sprouts are calling my name. I like them, but not many do. I am trying to steer clear of this vegetable, but it keeps popping into my thoughts. There are so many possiblilities on what to serve from the side dishes to the dessert. I have been testing, but still not sure of my master plan. Potatoes are a must, but what kind of potatoes?


There are so many ways to prepare a potato. Mashed, smashed, riced, candied, whipped, baked, etc... Then there are so many varieties of potatoes. Do I choose russets, fingerlings, yams, sweet potatoes, marble potatoes, red potatoes, gold potatoes, etc... The list is never ending. Stress that is what it is. So many options, so little time. What better way to determine what to make, is to make it, try it and circle it to keep it on the list or the big X to discard it. That has been my method of madness lately.


On the list scallopped potatoes. If not for the fact that they will be delicious on my dinner menu, but they are amazing left overs for breakfast. I mean absolutely amazing. I stack them on top of toasted piece of bread and then cover with an over easy egg, now that is bliss. Soft creamy potatoes with liquid gold oozing down the sides, with the crisp tender bread soaking up all this yumminess. Yep, this girl is drooling. 


These scalloped potatoes take a little more effort. Not that it is difficult or anything, but the effort will add another layer of flavor. And this is an amazing thing. The only extra steps are to 1. heat your milk mixture and 2. slice and carmelize onions. See not a big deal. And the kicker is to use the same pot. Carmelize your onions first and then while your layering your potatoes and onions, heat the milk mixture. It doesn't have to be boiling, just warm. See it is not that bad. If you do not have a mandolin or a slicer I would suggest getting one. It is not necessary, but a HUGE time saver. I unfortunatly cut all my potatoes and onions by hand (because I am dedicated, no because when I moved I gave away my mandolin and have not yet replaced it). It is a great investment and you will use it more than you think. You can slice apples, onions, potatoes, cucumbers, carrots, etc... you get the idea. And you will want to make this recipe over and over again, not just for holidays.

SCALLOPED POTATOES

1 tsp unsalted butter, plus 3 Tbsp more for dotting 
2 Tbsp olive oil
6 oz bacon, cut into 3/4 inch pieces
2 large yellow onions, peeled and thinly sliced
2 cloves garlic, minced
1 tsp thyme
2-3 pounds all purpose potatoes, cut into 1/4-inch thick slices
1 1/2 c. grated Gruyere, Cheddar, Parmesan, or Blue Cheese (I used a mix of all)
2 c. milk (I used 2%, but feel free to use whole, heavy cream or half and half)
1 c. chicken stock
Salt


Black Pepper
Cayanne Pepper 
Garlic Powder
Paprika
Thyme

Directions
Preheat the oven to 375 degrees F. Butter a 3 1/2-quart baking dish and set aside.
In a large pot, heat the olive oil over medium-high heat. Add the bacon and cook until browned, about 4 minutes. Add the onions and season with salt and pepper and cook, stirring, until the onions begin to caramelize, about 20 minutes. Add the thyme and garlic and cook 1 minute.
Once the onions are carmelized remove from pot and transfer to a dish. Add the milk and chicken stock to the pot and heat until hot.
In the mean time, spread a layer of potatoes in the bottom of the prepared dish, slightly overlapping the slices. Sprinkle with garlic powder, paprika, thyme, cayanne pepper, salt, and black pepper, and top with a layer of the onions. Followed by more potatoes, onions, and seasoning. Repeat. Pour the milk and stock mixture over the potatoes, dot with butter, and cover with foil.
Roast until nearly all the liquid has been absorbed, about 1 hour and 15 minutes. Remove the foil and top with cheese, continue baking until golden brown and bubbly, an additional 15 to 20 minutes.
Remove from the oven and let sit for 10 minutes before serving.
***Liquid may boil over, take preventitive measures***

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A What? Food Blogger Cookie Swap you say? Count me IN!



The first annual Food Blogger cookie swap. Sounds amazingly fun. Brought to you by Julie from The Little Kitchen and Lindsay from Love and Olive Oil. I am definitely participating in this event. I think it will be the event of the year, forget the Oscars, the CMA's, or even Chris and Kim's 73 day long marriage ending in the Big D.
Here is how it works.You will receive three other bloggers addresses to send them homemade cookies (Mmmmm, cookies). You send them each a dozen of your cookies. In return you will receive 3 different dozen of cookies to drool over, eat, and then go into a sugar coma. Sounds fun! I told you. Then on December 12th everyone who participated will post their recipes and whom they sent their delicious concoctions to.
The deadline for entry is November 15th. HURRY and ENTER! To find out more and enter click HERE. Then click HERE to find out how to package and ship the cookies that you will send to me (feel free to send me cookies even if you do not get my name; trust me I won't mind).
As a side note if you do get my name, or not but still want to send me cookies, PLEASE PLEASE PLEASE disinfect your counter and dishes before preparing my cookies, if you let your animals walk on your counter or eat off your dishes! Just sayin'.

Happy Baking!

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Taco Bake

pic.twitter.com/Y4ceanm3

Guest Recipe in her own words from the infamous K. Grub...

Ok - a recipe... I didn't use a recipe, silly... but I will try to remember how the Taco Bake came to be:



2 lbs of ground beef (from Miller's Meats of course) - seasoned with 2 packets of Hot & Spicy Ortega Taco Seasoning (on sale at Meijer coupled with a coupon... sheesh - I'm a walking advertisement!)

Actually, we made nachos out of the beef the day before, so it probably ended up being 1.5 lbs...

Anyhoo...


2 cans of Pillsbury Croissant rolls (no coupon... FOR SHAME!), spread them out zig, zaggity around your baking dish, roll the bottom so there's a crust, leaving the small pointy ends to hang over the side for now.


Can of Refried Beans (16oz - the big one), spread it out over the croissant rolls.


Spread out the cooked hamburger.


Layer with gobs of shredded cheese (about 2 cups?)


Take the pointy ends of the croissant rolls and criss cross them over the bundle of ingredients.


Sprinkle with fresh cilantro from your deck's garden pots, even though there was frost that morning.


Bake at 375 for 25-30 (I think???)


Dallop with sour cream and serve with salsa!!


Voila!!

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