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To prepare the potatoes: Preheat the oven to 350F.
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2
Melt the butter in a small saucepan over low heat.
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Add the flour and stir constantly until the mixture starts to bubble.
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Add 1/2 cup of the milk and stir until smooth.
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Add the remaining 1 1/2 cups of the milk and cook over medium heat, stirring frequently, for 7 to 10 minutes, or until it comes to a boil.
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6
Season to taste with salt and pepper.
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Peel the potatoes and, with a slicer or a knife, cut them into 1/16-to 1/8-inch-thick slices.
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Place one-fourth of the potatoes in a 2-quart baking dish, top with one-fourth of the sauce, and season with salt and pepper.
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Continue layering the remaining potatoes and sauce, seasoning each layer with salt and pepper.
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Bake the potatoes for 1 1/2 hours, or until they are dark golden brown and bubbly.
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Meanwhile, prepare the meatloaf: Peel the onion, dice it into 1/4-inch pieces, and place in a large bowl.
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Dice the celery into 1/4-inch pieces and add them to the bowl.
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Tear the bread slices into small pieces and place them in the bowl.
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Add the ground beef, ground pork, eggs, salt, pepper, garlic powder, mustard, and thyme to the bowl and mix with your hands until completely combined.
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15
Place the meat mixture into an ungreased 9 by 13-inch baking pan and shape the meat into an oblong loaf.
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Place the bacon slices lengthwise on top of the meatloaf.
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Place the meatloaf in the oven (with the potatoes) and bake for 1 hour and 15 minutes.
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Let the meatloaf rest for 5 minutes before slicing.
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19
Serve with the scalloped potatoes.
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20
This bechamel sauce is one of the most versatile sauces, and certainly the one we use most often.
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We use it as a base for all of the cream soups.
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We add Parmesan to it and use it in the Vegetable Lasagna.
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And now it shows up in the potatoes.
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But, here is yet another variation: simply add a cup of Cheddar to the sauce, and you will have au gratin potatoes.
