Smoky Scalloped Potatoes

Smoky Scalloped Potatoes
Serves 4
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  1. 1 1/2 pounds peeled potatoes, sliced thin
  2. 1/4 cup butter
  3. 1/4 cup flour
  4. 2 cups cream or milk
  5. 1 teaspoon smoked paprika or (chipotle powder @Supermaxi or Spanish Paprika)
  6. 1/2 teaspoon salt -- you can use smoked salt (@Supermaxi)
  7. About a 1/2 pound smoked Cheddar, grated and divided 3 ways (this can be found Thurs. mornings in Cotacachi at the Solid Rock Plaza--just ask for Jacob)
  8. About 1 cup cooked smoked bacon, chopped -- about 4 of the wide strips (@Gran Aki) or 8 of the narrow strips
  1. To make the sauce, melt butter in a small saucepan, stir in flour until smooth. When bubbly whisk in the cream, paprika and salt. When the sauce is thick and bubbly, shut off heat, add 1/3 of the cheese and stir until melted.
  2. Lay half the potatoes in the bottom of a small buttered pan -- 7 x 11" or 8" square. Pour over & spread half the sauce. Sprinkle on half the bacon. Sprinkle on 1/3 of the cheese. Then repeat -- potatoes, sauce, bacon, cheese on top. Bake in a 350 degree oven for about an hour or until potatoes are done.
  1. Taste better as a reheated leftover. For breakfast, throw a sunny side up egg (or two) on top of each serving.