Blue Ridge Bacon Stewed Potatoes

Ingredients

• 6–8 large white potatoes
• Salt and pepper
• 6 slices of bacon
• 2 Tbsp bacon grease
• 1 pinch onion flakes
• 2 Tbsp flour
• ½ cup water
• ½ cup milk
• 3 Tbsp butter

Instructions

• In a skillet over medium heat, cook the bacon until crisp. Remove from the skillet and place on paper towels to drain. Once cooled, crumble into small pieces and set aside. Reserve 2 tablespoons of the bacon grease.
• Peel and cube the potatoes into 1” cubes. Put them in a medium pot and fill with water until it’s about 2 inches above the potatoes. Bring to a boil and cook until just fork-tender – do not overcook. Reduce to low heat, keeping the potatoes in the same water.
• In a bowl, whisk together the flour and ½ cup of water until smooth. While stirring constantly, slowly add this mixture to the pot with the potatoes. Simmer for a few minutes until it begins to thicken. Add more flour for a thicker texture, or more water to thin it out.
• Stir in the milk, salt, pepper, onion flakes, butter, and reserved bacon grease. Mix gently to combine.
• Finally, stir in the crumbled bacon and let the mixture heat through for another 1–2 minutes. Taste and adjust seasoning if needed.

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