RRR Smokey Cheesy Bacon Scalloped Potatoes
6-8 medium sized russet potatoes, peeled and cut into 1/4" to 1/2" chunks
4 tablespoons butter 1 small shallot, finely chopped 3 cloves garlic, minced 2 tablespoons all-purpose flour 3 cups half-and-half
11/2 tablespoon RRR Meat Mix
1 teaspoon kosher salt 1 1/2 cup grated co-jack cheese 1/3 cup parmesan cheese
1/2 lb bacon cut into small bits and fried until crispy
Directions: Preheat the oven to 375 degrees. Butter a 9-by-13-inch casserole dish with 1 tablespoon butter. Melt the remaining 3 tablespoons butter in a large saucepan on medium heat. Once the butter foams, add the shallot and garlic and sauté until softened, 3 to 4 minutes. Add the flour and cook, stirring frequently, until a golden roux forms, about 2-3 minutes. Season flour roux with RRR Meat Mix, salt, add half and half, and add potatoes, stir and mix well. Bring to a low bubbling simmer and cook for 4-5 minutes. Pour half of the potato mixture into the buttered casserole dish. Shake the pan to arrange the potatoes in a single layer. Sprinkle half of each of the cheeses on top of the bottom potato layer. Sprinkle half the bacon bits on first layer. Add the remaining potatoes and shake again to arrange in a layer. Sprinkle on the remaining cheese and bacon bits, cover with foil and bake 45 minutes. Remove the foil and place back in the oven for another 15-20 minutes, or until the potatoes and cheese are golden and browned. Let rest for 10-15 minutes before service. Purchase your RRR Meat Mix Here.