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Bacon & Spinach




Roasted Potatoes

17x12 rimmed baking sheet 

3.5-4 pounds Golden or Russet potatoes, about 1/8 inch thickness (mandoline)

Olive oil 



Sautéed Onions

1 medium-large sized yellow onion, thinly sliced rounds (mandoline)

2 tablespoons butter



Alfredo Sauce

3 tablespoons butter

1/2 teaspoon fresh, minced garlic

1/2 teaspoon fresh, chopped thyme

3 tablespoons all purpose flour

1 1/2 cups whole milk

1 cup heavy cream

1/3 cup finely grated, good quality Parmesan cheese

Salt & pepper


Balsamic Mustard Drizzle

¼ cup coarse grain, mustard 

4 teaspoons white balsamic vinegar 

2 teaspoons sugar

Gouda cheese block

Fresh baby spinach

Crispy bacon, chopped



Roasted Potatoes

Note: Work quickly preparing the potatoes for roasting, to prevent oxidation. 

Preheat oven to 425F.

Brush the bottom of the baking sheet with olive oil and then lightly sprinkle salt all over the bottom.  Arrange the potatoes onto the pan, overlapping.  Drizzle olive oil over the tops, brush out with a pastry brush to evenly coat and season with salt.  Place in the center of oven and roast until potatoes are fork tender.  About 25-30 minutes. Remove.  

Sautéed Onions

Heat the butter in a sauté pan over medium temp.  Add the onions, season lightly with salt and cook until edges start to brown and onions are tender.  Cover if needed. Season with pepper, remove from heat.  

Alfredo Sauce

Heat the butter over medium temperature. Once bubbling, Add the garlic and thyme and cook for 1 minute.  Whisk in the flour and cook for 1 minute.  Whisk in the milk and cream and bring to a boil. Immediately remove from heat, stir in the Parmesan and season with salt and pepper.  Cover, set aside until ready to use.  When removing lid, do not let condensation spill in.

Balsamic Mustard Drizzle

Whisk all ingredients together in a small bowl.  

Drizzle the Alfredo sauce over the potatoes, sprinkle with grated Gouda, arrange the onions and desired amount of spinach on top and bake at 400F until edges start to bubble. Remove, season with fresh cracked pepper and more salt if needed, finish with chopped bacon and then drizzle with mustard sauce. Serves 8-10.

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