A creamy, herb-packed, smokey bacon, covered potatoes side dish. This Bacon Parmesan Ranch Scallop Potato is the ultimate spring side dish to serve with any meal or banquet. It is a true crowd pleaser!
Spring has sprung and everyone is ready for fresh crisp air, as well as, fresh herb filled foods! The vibrate green color of the herbs gives this Bacon Parmesan Ranch Scallop Potatoes a fancy finish!
Bacon…who doesn’t love the smoky saltiness of the, oh so simply, complex bacon!
Now top the fresh herbs, and the smoky salty bacon with a delicate creamy parmesan sauce, and put all that on top of sliced potatoes and you have and amazing savory side dish that the whole family will enjoy!
The first thing that needs to be done is to fry the bacon. Once brown remove from pan and set on paper towel to remove any excess grease. Keep the remaining bacon grease in the pan and add your butter and onions. Allow the onions to cook until they become slightly translucent this takes about 10-15 minutes.
Stir in the flour, the Moscato, milk, parmesan, romano, and asiago cheese, along with the simple blend of garlic, dill, green onion, and parsley. Salt to taste, remove and set aside until you’re ready for the sauce.
Peel three large russet potatoes. Using a food processor and a slicing blade attachment slice the three potatoes. Take a large deep greased baking dish and place half the potatoes in the dish add some of the bacon and half the sauce. Then place the other half the potatoes in the dish, add a little bit more bacon, the remainder of the sauce and finally sprinkle with more bacon.
Place in oven covered and allow to cook for 60 minutes. When the 60 minutes up uncover and turn up the oven temp. Bake for another 30 minutes!
Remove from oven and allow to cool slightly before serving. And time to enjoy the creamy, flavorful, bacony potato goodness!
To make this complete dish check out:
Spring Color Roasted Vegetable Medley
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Bacon Parmesan Ranch Scallop Potatoes
Ingredients
- 3 large russet potatoes sliced using a food processor
- 4 strips apple wood smoked bacon cut into pieces
- 2 tbsp butter unsalted
- 1 small yellow onion sliced
- 1/8 cup all purpose flour
- 1/4 cup Mascato wine or a white wine you like
- 4 cups whole milk
- 1/4 cup sour cream
- 1 green onion sliced
- 2 tbsp fresh dill weed chopped
- 2 tbsp fresh flat leaf parsley chopped
- 1/2 tbsp garlic powder
- 1 cup parmesan romano cheese shredded
- 1/4 cup asiago cheese shredded
Instructions
- Preheat oven to 350. Grease a 9X12 deep pan
- In a large pot fry the chopped bacon until brown and crispy. Then remove it, and place on a paper towel to remove any excess grease.
- In the same pot, you fried the bacon add your sliced onions and butter to the bacon grease.
- When onions are translucent about 5-10 minutes add and stir in the flour.
- Mix in the Moscato, at this point is may start to look like dough, that is okay
- Stir in milk 2 cups at a time, allow to slightly thicken before adding the 2nd 2 cups of milk.
- When the final 2 cups of milk are slightly thickened add parmesan romano cheese and the Asiago cheese. Stir until completely melted and incorporated. 1-2 minutes
- Now stir in the garlic, dill, parsley, and green onion until completely incorporated. 2 seconds
- Remove sauce from heat and set aside
- In food processor slice potatoes if you haven't already.
- Now take greased 9X12 greased pan and pour and spread out 1/2 your sliced potatoes, sprinkle top of potatoes with 1/3 bacon, and pour 1/2 the sauce on top if this stack.
- Lay the remaining potatoes over the sauce sprinkle with 1/2 the remaining bacon and pour remaining sauce on the top.
- Sprinkle the last of the bacon on the top.
- Cover baking dish and bake 60 minuted covered.
- Uncover and raise oven temp to 400 degrees and bake uncovered for another 30 minutes.
- When you remove it from the oven it should be starting to get golden brown on top.
- Allow to cool slightly and serve and enjoy
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