Add in milk and flour. Slice the bacon into. Whisk constantly until slightly thick about 5 minutes then add potatoes and season generously with salt and. 2 in 6 quart dutch oven mix onion broth and potatoes. Place the potatoes on a roasting tray and bake for 45 minutes.
Add the broth potatoes potato flakes bacon pepper salt basil thyme and remaining water. Bake in preheated oven for 40 50 minutes. Reserve 2 tablespoons drippings in skillet. Cook and stir for 2 minutes or until thickened. Season with tsp salt and cook 8 10 minutes or until potatoes pierce easily with a knife then drain.
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When done the tip of a paring knife should go through the potatoes easily. Preheat the oven to 350 degrees f. Cook onion in bacon drippings over medium high heat 6 minutes or until almost tender. Meanwhile saute bacon in a dutch oven until crispy then transfer to a plate reserving 1 tbsp bacon grease. When done the tip of a paring knife should go through the potatoes easily.
Meanwhile saute bacon in a dutch oven until crispy then transfer to a plate reserving 1 tbsp bacon grease. On a parchment paper lined baking sheet rub potatoes with salt pepper and olive oil. Add the broth potatoes potato flakes bacon pepper salt basil thyme and remaining water. Stir in potatoes and onions. Add in milk and flour.
