Kid-Friendly
Cheesy Bacon-Potato Casserole
Orange-Scented Carrots
Wine Recommendation
19 Crimes Hard Chardonnay
Ingredients
- 6 slices uncured bacon, chopped
- 1 sweet onion, chopped
- 4 Tbsp butter, divided
- ¼ cup whole wheat flour
- 3 cups milk
- ½ tsp salt
- ½ tsp pepper
- 2 lb organic Yukon Gold potatoes, cut into ⅛-inch-thick slices
- 1 (10-oz) pkg frozen green peas, thawed
- 1½ cups shredded sharp Cheddar cheese
- ½ cup freshly grated Parmesan cheese
Instructions
- Preheat oven to 350°F. Cook bacon and onion in a large saucepan over medium-high heat 4 to 5 minutes or until bacon is crisp and onion is tender. Remove from pan.
- Melt butter in pan; whisk in flour. Cook 2 minutes. Add milk, salt, and pepper. Bring to a boil, stirring gently; cook 5 minutes or until slightly thickened.
- Arrange half of potatoes and peas in a greased 13- x-9-inch pan; top with ¾ cup Cheddar, ¼ cup Parmesan, half of sauce mixture, and half of bacon and onion mixture; repeat layers once.
- Cover and bake 40 minutes. Uncover and bake 15 minutes longer or until bubbly and potatoes are tender. Let stand 10 minutes before serving.
Side Dish Ingredients
- 1 orange
- 2 lb carrots, sliced
- ½ cup low-sodium chicken broth
- 1 clove garlic, minced
- ½ tsp pepper
- ¼ tsp salt
Side Dish Instructions
- Grate zest and squeeze juice from orange.
- Bring carrots, juice, grated zest, broth, garlic, pepper, and salt to a boil in a large saucepan over medium-high heat. Cover, reduce heat, and simmer 10 minutes or until carrots are tender.
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