# Skim Milk Scalloped Potatoes with Bacon
Thinly sliced potatoes and savory bacon baked in a flour-thickened skim milk sauce until tender and golden.
- Servings: 4
- Time: 90 minutes
- Difficulty: Moderate
- Confidence: high
- Equipment: Stovetop, Oven
- Generated for: potato scallop and bacon with skim milk
- HTML: https://recipeasy.me/recipe/potato-scallop-and-bacon-with-skim-milk-24dbb7fd
- Published: 2026-08-25T22:02:39.180Z
## Prep notes
- Preheat oven to 375°F (190°C) and lightly grease a 9x13-inch baking dish.
- Slice potatoes evenly to 1/4-inch thickness to ensure uniform softening during baking.

## 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

## Method
1. **Cook Bacon**
  - **Crisp bacon:** Cook chopped bacon in a skillet over medium heat until crispy, then transfer to a paper towel. · 8-10 minutes

2. **Make Roux**
  - **Melt butter:** Melt butter in a saucepan over medium heat.
  - **Whisk flour:** Stir flour into the melted butter to form a smooth paste, cooking briefly. · 1 minute

3. **Sauce & Layers**
  - **Layer ingredients:** Layer 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.
  - **Whisk milk sauce:** Gradually whisk in warm skim milk along with salt, pepper, and garlic powder, stirring until thickened and bubbling. · Look for: Sauce coats the back of a spoon.

4. **Bake Dish**
  - **Bake covered and open:** Pour 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 min · Look for: Potatoes are easily pierced with a fork and the top is bubbly and golden.

5. **Rest & Serve**
  - **Rest before serving:** Remove from the oven and let rest undisturbed so the starch settles and the skim milk sauce thickens to a rich consistency. · 15 minutes · Look for: Sauce sets and stops bubbling.

## Why it 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.

## Failure modes
- 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.

## Sources
- [Scalloped Potatoes - Creme De La Crumb](https://www.lecremedelacrumb.com/cheddar-bacon-scalloped-potatoes/) — Shows a roux-based milk sauce, bacon folded into layered potatoes, and 45-minute bake until fork-tender and golden.
- [Scalloped Potatoes with Porcini & Bacon](https://www.lcbo.com/en/recipe/scalloped-potatoes-with-porcini-bacon/201005035) — High-signal method for thin-sliced potatoes, simmering potatoes briefly in milk, then covered baking and uncovered browning; includes 350°F and doneness cues.
- [Cheesy Bacon Scalloped Potatoes](https://www.callmepmc.com/cheesy-bacon-scalloped-potatoes/) — Supports stovetop-thickened milk sauce with flour, layering bacon and potatoes, and the fork-tender plus bubbly/browned finish cue.
- [Classic Scalloped Potatoes](https://reallifedinner.com/classic-scalloped-potatoes/) — Confirms oven method, roux in saucepan, milk added gradually until thickened and boiled, then baking uncovered until fork-tender and bubbling.
- [The BEST Scalloped Potatoes with Bacon](https://www.momthelunchlady.ca/2020/11/the-best-scalloped-potatoes-with-bacon.html) — Useful for ratios: liquid should come about 3/4 up the potatoes, covered bake followed by uncovered browning, and a 20-minute rest.
- [Bacon Scalloped Potatoes - Redhead Can Decorate](https://redheadcandecorate.com/2020/10/bacon-scalloped-potatoes/) — Technique and ratio reference.

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