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Categories:
bacon baking potatoes green onions butter all-purpose milk Cheddar sour cream salt freshly ground black pepper
Viewed: 51 - Published at: 4 years agoIngredients
- 12 slices bacon
- 4 large baking potatoes, peeled and cut into 1/2-inch cubes
- 4 green onions, chopped
- 8 tablespoons (1 stick) butter
- 1/2 cup all-purpose flour
- 6 cups milk, heated
- 1 1/4 cups shredded Cheddar
- 1 cup sour cream
- 1 teaspoon salt
- 1 teaspoon freshly ground black pepper
Method
- Position the oven racks so that they are evenly spaced.
- Preheat the oven to convection roast at 450F.
- Arrange the bacon slices in a shallow roasting pan and bake until crisp; remove from the oven and pour off all but 1 tablespoon of the drippings.
- Crumble the bacon and reserve.
- Add the potatoes to the pan, roll them around until coated with bacon fat, and spread them in a single layer.
- Return the pan to the oven and roast for 20 minutes, until the potatoes are tender.
- Add the green onions during the last 3 minutes of roasting.
- Heat the butter in a saucepan until melted and stir in the flour.
- Whisk in the milk and heat to boiling, whisking all the time.
- Cook until thickened.
- Add the roasted potatoes and onions; mix in the Cheddar, sour cream, salt, and pepper.
- Serve with a sprinkling of bacon on top.
