| potatoes peeled & quartered) | 6 | medium | | bacon | 8 | slices | | onion | 1 | thinly sliced | | chopped fresh chives | 1/3 | cup |
| shredded sharp cheddar cheese | 2 | cups (8oz) | | salt | 1 | tsp |
| pepper | 3/4 | tsp | | butter | 3/4 | cup |
| milk | 3 | cups | | flour | 1/4 | cup |
|
Directions:
SCALLOPED POTATOES
Cover potatoes with salted water and bring to a boil in a large saucepan over medium heat; reduce heat, and cook 8 minutes or until tender. Drain and set aside.
Cook bacon in a large skillet until crisp, remove and drain on paper towels. Reserve 2 tbs. bacon drippings.
In skillet, saut? onions in drippings over medium heat until tender. Crumble bacon and add along with chives.
Layer a lightly greased 13x9 inch baking dish with one-third of potato slices, one-third onion mixture and 2/3 cup cheese; sprinkle with 1/3 tsp salt and 1/4 tsp pepper. Repeat twice.
Melt butter in saucepan over low heat. Whisk in flour until smooth. Cook one minute, whisking constantly. Gradually whisk in milk until smooth. Pour over potato mixture.
Bake at 400? for 35 minutes or until golden. Let stand 10 minutes before serving.
