Creamy Scalloped Potatoes with vegan Bacon EVOO

Creamy Scalloped Potatoes

INGREDIENTS:

2 lbs potatoes, thinly sliced ( about 4 cups)

6 tablespoons Quail and Olive Vegan Bacon EVOO

3 tablespoons flour

salt and pepper

2 1/2 cups milk

*for creamier potatoes, double sauce

Heat oven to 350*

Heat 6 tablespoons Quail and Olive Vegan Bacon EVOO in sauce pan over low heat. Blend in flour and seasonings. Cook over low heat, stirring until mixture is smooth and bubbly. Remove from heat, stir in milk. Heat to boiling, stirring constantly. Boil and stir 1 minute. 

In 13"x9" pan, arrange potatoes in 2 layers, topping each with 1/3 of the sauce and shredded cheese to each layer. You can also add cubed ham if desired. 

Cover and bake for 30 minutes. Uncover and bake 60-70 minutes longer or until potatoes are tender. 

* can be made ahead and refrigerated prior to  baking.