2015 Recipes-Raspberry Chipotle Bacon and Parmesan Potatoes

[fullwidth background_color=”” background_image=”” background_parallax=”none” enable_mobile=”no” parallax_speed=”0.3″ background_repeat=”no-repeat” background_position=”left top” video_url=”” video_aspect_ratio=”16:9″ video_webm=”” video_mp4=”” video_ogv=”” video_preview_image=”” overlay_color=”” overlay_opacity=”0.5″ video_mute=”yes” video_loop=”yes” fade=”no” border_size=”0px” border_color=”” border_style=”” padding_top=”20″ padding_bottom=”20″ padding_left=”0″ padding_right=”0″ hundred_percent=”no” equal_height_columns=”no” hide_on_mobile=”no” menu_anchor=”” class=”” id=””][title size=”1″ content_align=”left” style_type=”underline solid” sep_color=”#000000″ margin_top=”” margin_bottom=”” class=”” id=””]Raspberry Chipotle Bacon and Parmesan Potatoes[/title][fusion_text]Week of December 7th-11th 2015

– Thanks Laura Lodermeier

  • 1 – 12 ounce package Raspberry Chipotle Bacon

  • 3 pounds potatoes

  • 1 large onion, diced

  • ½ stick butter

  • ¾ cup flour

  • 1 ½ cups milk

  • 1 teaspoon garlic powder

  • 1 teaspoon salt

  • ¼ teaspoon pepper

  • ¼ cup Parmesan cheese

Cut bacon into 1 inch pieces and brown, save drippings. Cut potatoes into small pieces and boil until soft and drain. In medium saucepan, stir flour with the bacon drippings, add milk and mix with wire whisk until smooth. Bring to a boil, whisking constantly, until thickens to make the sauce. Spray roaster with cooking spray. Add sliced potatoes, sautéed onions, bacon pieces parmesan cheese, garlic powder, salt and pepper. Pour sauce over potato mixture. Mix and put in oven at 300 degrees for 30 minutes.

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