Hudson's Nutmeg Scalloped Potatoes Side Dishes

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Servings
   Serves 12

Prep Time
   45 minutes

Cook Time
   45 minutes

Ingredients

• 6 large Idaho potatoes
• 1 lb. bacon, chopped
• 2 large yellow onions, peeled and chopped
• 1 qt. cream
• 1-1/2 tsp. black pepper
• 1-1/2 white pepper
• 1 Tbsp. nutmeg
• 4 Tbsp. cornstarch mixed with 3-4 Tbsp. water
• -salt, to taste
• 1 Tbsp. butter
• 1/2 cup Parmesan, grated

Instructions

Put potatoes in a large saucepan with cold water to cover. Bring to a boil.

Boil potatoes in jackets until done, but still firm.

Cool and remove skin. Cut lengthwise and then across in 1/2-inch slices.

Place in buttered baking dish or casserole, overlapping rows of slices like shingles on a roof.

Brown bacon, drain, and reserve drippings.

Saute onions in 2 Tbsp. bacon drippings in the same pan. Combine with bacon.

Combine cream, peppers, and nutmeg in a clean saucepan over medium heat.

Bring to a boil and add cornstarch mixture to make sauce. It's better for it to be too thick than too thin. Stir and adjust seasoning.

Sprinkle bacon-onion mixture over potatoes. Top with sauce, and sprinkle with Parmesan.

Bake at 400 degrees, 30-45 minutes until bubbling and browned.

Nutritional Information

Nutrition Info per serving:   (1 serving, 3 oz. potatoes, 6 oz. total)  349 calories; 24 g fat (13 g saturated fat; 8 g monounsaturated fat); 77 mg cholesterol; 545 mg sodium; 22 g carbohydrate; 2.5 g fiber; 11.3 g protein; 3.5 mg niacin; 0.3 mg vitamin B6; 0.4 mcg vitamin B12; 0.7 mg iron; 14.2 mcg selenium; 1.2 mg zinc.