#bunniesandleprechauns Reveal: Fully Loaded Scalloped Potatoes for #SecretRecipeClub

The Secret Recipe Club has a fun, themed - fifth Monday - event that blurs the lines between the groups. You can be assigned to any other participating blogger in groups A through D. Our theme this month: Leprechaun & Bunnies. We've been tasked to focus on foods for St. Patrick's Day (corned beef hash, anything green, etc.) and Easter (carrot cake, spring dishes, etc.) since March has both holidays this year!

I was assigned to Making Miracles, a blog written by Rebekah. Now, even though we've never met in real life, I feel as if Rebekah and I are good friends. We've been in the same cooking circles for awhile and she has taken part in every multi-blogger event I've coordinated in the past two years. So, I was excited to be assigned to dig deeper into her creations.

Initially I leaned towards the "bunnies" part of this assignment, considering our St. Patrick's Day dinner is remarkably the same every year. Corned Beef. Cabbage. And Irish Car Bomb Cupcakes.

So, I considered her Oven Roasted Leg of Lamb. Who doesn't love lamb on Easter, right? I chuckled aloud when I thought about making her Rabbit with Mustard Sauce. Okay, rabbit on Easter?!? I only made that mistake once! Her Surprise Inside Carrot Bundt Cake is definitely on my short list of sweets to bake.

But when I saw her Fully Loaded Scalloped Potatoes I knew that I was going to go the "leprechaun" route for this post. A quick note on potatoes...

Recently I learned that there are three categories of potatoes: waxy, starchy, and all-purpose. 

Starchy, namely russet potatoes, are perfect for gnocchi. Waxy potatoes, such as fingerlings and baby red potatoes, are the ones to use for potato salad. And all-purpose potatoes, such as Yukon gold, red potatoes, and white potatoes, are the ones to use for scalloped potatoes and any dishes where you want the potatoes to hold their shape.

Did you know that?! Maybe I was the only one in the dark. On to this delicious recipe...

Fully Loaded Scalloped Potatoes

slightly adapted from Making Miracles

Ingredients

• 2 lbs potatoes (I used baby red potatoes), sliced with a mandolin
• 6 slices thick-cut bacon, prefer applewood smoked with no added nitrites
• 3 T flour
• 1/2 C organic whole milk
• 1/2 C organic heavy cream
• 3/4 C organic sour cream
• 3 T chopped fresh herbs, divided (I used a mixture of parsley and chives)
• 1 C shredded cheese (I used a mixture of cheddar and Monterey jack)

Procedure

Boil the potato slices in salted water until tender, approximately 10 minutes. Drain and cool. Meanwhile, cook bacon however you prefer; I cook mine in the oven.

Preheat the oven to 350°F. Butter or grease baking dish.

Rough chop the bacon, and reserve 1/4 C (for topping). Whisk the flour, milk, and cream together in large mixing bowl until blended. Stir in the sour cream. Add potatoes, remaining bacon and 2 T herbs; stir gently to evenly coat potatoes.

Spoon mixture into prepared baking dish and sprinkle the top evenly with the shredded cheese.

Bake in the oven for 30 to 35 minutes. It should be until heated through and cheese melted. Sprinkle with remaining herbs and reserved bacon.

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