Cheesy Scalloped Potatoes

From The Kansas City Barbeque Society Cookbook, 25th Anniversary Edition

This is an all-American potato dish. Everyone who has tried this dish has liked it. This recipe is a keeper. Duane uses his own homemade sauce, Doggity-Style, but you can use your own favorite. This goes great with barbeque! –Duane Daughtery

Serves 4 to 6

2 pounds small (B-size) red potatoes, unpeeled
1/3 cup tomato-based barbeque sauce
1 pound thick-sliced applewood-
or hickory-smoked bacon
1 teaspoon ground cumin
Salt and black pepper
1 medium sweet onion, quartered and thinly sliced
8 ounces sharp cheddar cheese, grated (about 2 cups)
1/2 cup skim milk
2 tablespoons mixed chopped fresh cilantro and chives, for garnish (optional)

Preheat your oven or pit to 400°F.

Wash the potatoes and slice them about 1/8 inch thick. Rinse them in ice water and pat them dry. Toss them in the barbeque sauce and marinate for an hour or so.

In a large skillet over medium heat, cook the bacon until almost crispy. Transfer all but 1 slice to a rack or a paper-towel-lined plate to cool. Fry the remaining strip until crispy and add it to the plate. When cool, chop the less-crispy bacon into small pieces and reserve the crispy slice for garnish.

Use the bacon grease to coat a deep 9 by 13-inch ovenproof glass or ceramic casserole dish. Cover the bottom with half of the potatoes. Sprinkle with half of the cumin, and then season with salt and pepper. Add a layer of onions, then the chopped bacon, and half of the cheese. Add the rest of the potatoes, sprinkle with the rest of the cumin, and add more salt and pepper. Level the mixture with a spatula. Pour the milk over the top.

Cover and bake for 1 hour and 15 minutes. Remove the cover and sprinkle the remaining cheese on top. Bake for another 20 minutes, or until the top is almost brown. Garnish with the reserved crisp bacon, cilantro, and chives. Serve hot or cold.