Cheesy Scalloped Potatoes

Ingredients

2 russet potatoes, peeled and thinly sliced

1/4 cup chopped onion

1 tbsp Bacon Up Grease (or any bacon grease or butter)

2 tbsp all-purpose flour

1 cup whole milk (plus more if needed)

2–3 tbsp heavy whipping cream (optional but recommended)

1/2 cup shredded sharp cheddar cheese

1/4 cup shredded Colby Jack cheese

1/4 tsp Creole seasoning (or to taste)

1/4 tsp paprika

Salt and black pepper to taste

Chopped green onion (for topping)

Instructions

1. Preheat oven to 350°F (175°C).
2. Peel, rinse, and thinly slice the russet potatoes. Arrange the slices closely together in a small, oven-safe skillet or baking dish.
3. In a medium saucepan over medium heat, melt the bacon grease. Add the chopped onion and sauté until soft and translucent (about 3–4 minutes).
4. Reduce heat to low. Sprinkle in flour, 1 tablespoon at a time, whisking constantly until it forms a smooth paste (roux).
5. Slowly pour in milk, starting with about 1/4 cup. Whisk continuously and add more milk until the mixture is smooth and slightly thickened (about 1 cup total).
6. Stir in sharp cheddar and Colby Jack cheeses until fully melted and the sauce is smooth. Add heavy cream if using for extra richness.
7. Season the cheese sauce with Creole seasoning, paprika, salt, and pepper to taste.
8. Pour the cheesy roux evenly over the sliced potatoes, making sure they’re fully coated.
9. Bake uncovered on the middle rack for 1 hour, or until the top is golden and the potatoes are tender.
10. Remove from oven and garnish with chopped green onions before serving.