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Skim Milk Scalloped Potatoes with Bacon

Name: Skim Milk Scalloped Potatoes with Bacon
Total time: 90 min
Yield: 4 servings
Ingredients: 900 g russet potatoes, peeled and sliced 1/4-inch thick; 150 g yellow onion, thinly sliced; 150 g bacon, chopped; 30 g unsalted butter, for roux; 35 g all-purpose flour, thickener; 600 ml skim milk, warmed; 6 g salt; 2 g black pepper; 2 g garlic powder

Thinly sliced potatoes and savory bacon baked in a flour-thickened skim milk sauce until tender and golden.

Time90 min

LevelModerate

ToolsStovetop + Oven

Yield

4 servings

×1

Units

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Recipe diagramSkim Milk Scalloped Potatoes with Bacon4 servings · ingredients flow left to right
PrepPreheat oven to 375°F (190°C) and lightly grease a 9x13-inch baking dish.
PrepSlice potatoes evenly to 1/4-inch thickness to ensure uniform softening during baking.
900 g · 31.7 ozrusset potatoespeeled and sliced 1/4-inch thick			03Sauce & LayersLayer ingredientsLayer half of the sliced potatoes and onions in the prepared baking dish, scatter half of the crispy bacon, then repeat with the remaining potatoes, onions, and bacon.	04Bake DishBake covered and openPour the skim milk sauce evenly over the layered potatoes and bacon. Cover tightly with foil and bake, then remove foil for the final portion to brown the top.190°C (375°F) · 1 hr 15 min - 1 hr 30 minReady when Potatoes are easily pierced with a fork and the top is bubbly and golden.	05Rest & ServeRest before servingRemove from the oven and let rest undisturbed so the starch settles and the skim milk sauce thickens to a rich consistency.15 minutesReady when Sauce sets and stops bubbling.
150 g · 5.3 ozyellow onionthinly sliced
150 g · 5.3 ozbaconchopped	01Cook BaconCrisp baconCook chopped bacon in a skillet over medium heat until crispy, then transfer to a paper towel.8-10 minutes
30 g · 1.1 ozunsalted butterfor roux		02Make RouxMelt butterMelt butter in a saucepan over medium heat.
35 g · 1.2 ozall-purpose flourthickener		02Make RouxWhisk flourStir flour into the melted butter to form a smooth paste, cooking briefly.1 minute
600 ml · 2.5 cupsskim milkwarmed			03Sauce & LayersWhisk milk sauceGradually whisk in warm skim milk along with salt, pepper, and garlic powder, stirring until thickened and bubbling.Ready when Sauce coats the back of a spoon.
6 g · 1.2 tspsalt
2 g · 0.5 tspblack pepper
2 g · 0.5 tspgarlic powder

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Why this works

Because skim milk lacks the fat content of heavy cream, a flour-and-butter roux is essential to bind the liquid and prevent a watery bake. Baking covered first traps steam to cook the raw potatoes through, while uncovering near the end achieves proper browning.

Watch for

Potatoes remaining crunchy due to thick slicing; ensure all slices are cut uniformly thin (about 1/4 inch).
Watery sauce caused by skipping the roux thickening step with skim milk.