BAKED POTATO CASSEROLE
- 2 lbs. baking potatoes, peeled and diced
- 4 cups chicken broth
- 3 Tbs. chicken base
- 1/2 lbs. uncooked bacon
- 1/4 cup butter
- 1 large yellow or white onion, diced
- 2 garlic cloves, diced
- 3/4 cup flour
- 5 cups whole milk
- 1/2 tsp. pepper
- 1/8 cayenne
- 11/2 tsp. salt or to taste
- 8 oz. shredded sharp cheddar cheese
- green onion
Combine the potato, broth and base and cook until tender. Drain and reserve cooking liquid.
Cook bacon and drain reserving 1/4 cup of fat. Cool and crumble.
In large skillet melt butter and add bacon fat. Add onions and cook until translucent. Add garlic and cook for around 1 minute. Add flour and cook for 5 minutes, whisking constantly.
Slowly add potato liquid whisking constantly than add milk. Whisk until thick about 15 minutes.
Add pepper, reserved potatoes, bacon and heat through. Season with salt and pepper to taste. Add cheese and onion garnish.