Ingredients

The following ingredients have 8 Servings
  • 3 lbs. Russet potatoes (washed and peeled)
  • 3 tbsp. butter or bacon fat
  • 4 tbsp. flour
  • 1 small onion (diced)
  • 6 slices bacon (cooked and crumbled)
  • 2 cups milk (warmed)
  • 1 1/2 cups cream (warmed)
  • 1-2 tsp. salt (to taste)
  • 1/2 tsp. pepper

Instruction

  • Preheat the oven to 375 degrees.
  • Slice the potatoes about 1/8" thick, using a mandolin slicer if possible.
  • Heat the butter (or bacon fat) and flour in a skillet over medium heat. Stir continuously until the flour is cooked, about 3 minutes.
  • Add the onions and cook for 2-3 minutes.
  • SLOWLY add the warmed milk while stirring constantly to avoid lumps. Do the same with the cream.
  • Add the bacon, salt and pepper and stir to combine. Simmer for 3-5 minutes, until thickened.
  • Layer the potatoes in a single layer in a 8"x11" baking dish. Add about1/4 to 1/2 cup of the bechamel sauce on top. *Be sure to reserve 1 cup of bechamel sauce for the top.
  • Continue layering and pour remaining bechamel sauce over the top, making sure all the potatoes are covered in sauce.
  • Cover the baking dish with foil and bake for 45 minutes.
  • Remove the foil and reduce the oven temperature to 350 degrees. Bake another 45 minutes, until browned and bubbly on top.