It’s like a Bush’s Beans commercial here, except farm dog Blue isn’t giving away the secret family recipe – it’s me!
For as long as I can remember, JUP Mama has been whipping up the best scalloped potatoes this side of the Loxahatchee River. They are so gosh darn good and they’ve only gotten better over the years as we’ve switched from conventional to organic ingredients. They make a perfect side dish for a BBQ, Easter, Christmas, Thanksgiving, heck – even a birthday party!
Here’s a little step-by-step tutorial, complete with an improvised ingredient list. This is a big deal for me because I usually only share recipes from other sources, such as magazines and websites. These scalloped potatoes are a homemade, “we made it up as we went” recipe and has been passed down for generations. I can’t give all of our tricks away, but I wanted to share a family favorite with you.
Potatoes – whatever kind you prefer (russet, Yukon gold, red gold, larette, the possibilities are endless). Buy about a pound – you determine how many you need as you go.
1 – 2 onions, thinly sliced
Salt and pepper
Preheat the oven to 350 degrees.
First, you will need to wash, rinse, and peel the potatoes.
My grandmother always peeled and sliced the potatoes by hand but JUP Mama recommends using a food processor. It’s much faster and slices the potatoes evenly.
Next, layer the potato slices in the bottom of a greased 9″ x 11″ baking dish.
Add a layer of onion slices.
Season with salt and pepper. Be careful and do not over salt because you’re going to be adding salty bacon eventually.
Add a layer of flour.
Continue layering the potatoes, onions, salt and pepper, and flour until you are three or four layers deep, about a half of an inch from the top of the baking dish.
Add generous pats of butter to the top layer. Yes, we love butter on our scalloped potatoes.
Next comes the best part – BACON. JUP Mama uses nitrate free bacon.
Create a top layer of bacon to cover the entire dish.
Just look at those layers of homemade goodness.
Finally, warm a cup of milk in the microwave. Slowly pour the milk over the bacon and potatoes until the liquid reaches three-quarters of the way up the side of the baking dish.
Add more milk as needed.
Bake for one to one and a half hours or until potatoes are tender.
Are you salivating over the bacon yet?
The top of your potatoes should form a soft crust. When you dig in with a spoon, the ooey-gooey potatoey deliciousness is easy to scoop out from underneath. Make sure to serve each spoonful with a slice of bacon!
Happy eating and happy cooking!