Food on the Hill: Scalloped Potatoes with Ham and Bacon

This Week’s Recipe: 
Scalloped Potatoes with Ham and Bacon
Photo by Sue York/
3 Tablespoons butter
2 Tablespoons flour
1 Tablespoon of bacon grease
Salt and Pepper
2 cups cream
1/2 cup milk
(opt- 2 cloves garlic,pressed)
6 cups slices potatoes(6 medium). I have used a mandolin to cut my potato, but you can just use a knife.
1 small onion (chopped)
2 cups chopped ham
1/2 cup bacon, fried and crumbled fine
1 cup cheddar cheese (grated)
1 cup mozzarella cheese (grated) 
Photo by Sue York/
In a 9x13pan, Spray well with PAM, Layer thinly-potatoes,ham,bacon,onion,2 different cheese(starting with potatoes.) Salt and pepper each full layer. May come out to about 4 full layers.
Photo by Sue York/
End with cheese.
Photo by Sue York/
Sauce to pour over top:
In a medium pan melt butter and bacon grease, after melted add flour and cook for 1 minute (you are making a roux.) Add garlic at this point and stir for 30 seconds over medium heat. Add cream and milk, cook until heated and beginning to thicken.
Photo by Sue York/
Pour over layers of potatoes.
Photo by Sue York/
Bake at 350 degrees for 1.5 hours. If it starts to brown too much on the top, place some aluminum foil on top. Check to see if potatoes are done at the end of cooking by taking a sharp knife and slipping it into the potatoes, it should glide in easy.
Scalloped Potatoes with Ham and Bacon
Photo by Sue York/
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