Creamy Scalloped Potatoes

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“This is a great side dish that goes well with beef, chicken, pork or fish. It's easy to make too! I found this in a Taste of Home cookbook several years ago, the original recipe calls for 1 1/2 cups of cooked ham instead of bacon, but I always have bacon on hand, so that's what I use. I also add in mozzarella cheese to make the potatoes a little more creamy.”
1hr 25mins

Ingredients Nutrition


  1. Slice potatoes, and mix with bacon bits, and chopped onion in a large bowl. In a small bowl mix the flour, parsley flakes, salt, thyme, and pepper. In a saucepan on low, melt 4 tablespoons of the butter and stir in the flour mixture until smooth. Gradually add in the milk, stir continually, and just bring to a boil, then turn burner off.
  2. Place 1/2 of the potatoes in a 13x9 pan or larger oven safe bowl, and sprinkle 1/2 cup of mozerella cheese over the potatoes. Add the remaining potatoes on top, and sprinkle with the remaining 1/2 cup of mozerella cheese. Pour the mixture from the saucepan over the dish of potatoes, and cut the remaining tablespoon of butter into small pieces and place them on top of the potatoes. I usually add a few sprinkles of bacon and parsley on top to make it look pretty. Bake in a 375 degree oven for 60-75 minutes depending on your oven.

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