Sunday Brunch: Natalie Mikles' Scalloped Potatoes in Bacon-Cream Sauce

TULSA - Scalloped Potatoes in Bacon-Cream Sauce


  • 2 pounds medium-size baking potatoes
  • 1 teaspoon salt
  • 1/4 cup Granny’s Good Ol’ Fashion Bacon Drippings
  • 1 large onion, chopped
  • 1/3 cup Shawnee Mills All Purpose Flour
  • 2 cups Hiland Half & Half
  • 2 cups Hiland Milk
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1 cup Bar-S Chopped Ham
  • 2 cups grated white cheddar cheese
  • 1 cup grated Gruyere cheese


Bring a large pot of water to a boil. Add potatoes and 1 teaspoon salt. Boil 20 minutes. Drain, and cool slightly.

Add Granny’s Bacon Drippings to a sauté pan on medium heat. Once melted, add onion. Turn heat to medium-low, and cook for 10-15 minutes until onions are caramelized.

Sprinkle onion with flour, stir and cook for about 3 minutes on medium heat until flour turns light brown. Slowly add half and half and milk, stirring to incorporate. Let mixture cook for about 5 minutes until bubbling. Stir in salt and pepper. Turn heat to low to keep warm.

Peel potatoes, then cut with a sharp knife or mandolin into thin 1/4 inch slices.

Butter or spray with nonstick cooking spray a 9-by-13-inch baking dish. Layer 1/3 of the potatoes, 1/3 of the sauce, 1/3 of the ham and 1 cup of the cheddar cheese. Repeat with remaining potatoes, ham and cheese, ending with Gruyere cheese. Cover and bake in a preheated 400-degree oven for 40 minutes. Uncover and bake an additional 20 minutes.

Hallelujah Biscuits


  • 4 slices Bar-S Thick Cut Bacon
  • 2 (6-ounce) packages Shawnee Mills Buttermilk Biscuit Mix
  • 1 cup Hiland Buttermilk
  • 6 tablespoons Hiland Unsalted Butter, melted
  • 1 cup shredded cheddar cheese



Fry bacon until crisp. Let cool slightly, crumble and set aside.

In a large bowl, combine biscuit mix, buttermilk and melted butter just until combined. Fold in crumbled bacon and cheese.

Place dough on a floured board. Pat dough into circle about 1 inch thickness, being sure not to overwork the dough. Cut biscuits using 1 1/2 inch or 2 inch biscuit cutter. Place biscuits on a greased baking sheet or parchment paper.

Bake in a preheated 450 degree oven for 8 minutes.

Makes 12 biscuits

Print this article Back to Top