Loaded Scalloped Potatoes (Print)
Thinly sliced potatoes layered with caramelized onions, crispy bacon and cheese in a velvety cream sauce, baked to perfection.
# Ingredients:
→ Base Ingredients
01 -
3 lbs potatoes, thinly sliced (Yukon Gold or russet)
02 -
2 medium onions, thinly sliced
03 -
12 oz bacon, cooked and crumbled
04 -
8 oz cheese (combination of sharp cheddar and Gruyere recommended)
05 -
Salt and freshly ground black pepper
→ For the Cream Sauce
06 -
2 tbsp extra virgin olive oil
07 -
4 tbsp unsalted butter
08 -
4 tbsp all-purpose flour
09 -
3 cups whole milk
# Steps:
01 -
Preheat oven to 350°F. Lightly grease a 9x13 baking dish with butter and set aside. Use a mandoline to ensure even 1/8-inch potato slices if available.
02 -
Heat olive oil in a medium skillet over medium heat. Add thinly sliced onions with a pinch of salt and pepper. Cook, stirring occasionally, for about 20 minutes until the onions are deep caramel brown. Remove from the pan and set aside.
03 -
Cook bacon until crispy in a separate pan or on a baking sheet at 400°F for 15-20 minutes. Let cool slightly and crumble into pieces.
04 -
In a clean saucepan, melt butter over medium heat. Sprinkle flour over the melted butter and whisk continuously to form a roux. Cook for 2 minutes to remove raw flour taste, then slowly pour in milk while whisking. Simmer and cook for 2-3 minutes until slightly thickened. Season with salt and pepper.
05 -
Create the first layer by arranging half of the potatoes in the baking dish. Top with half of the caramelized onions, half of the crumbled bacon, half of the cheese, and half of the cream sauce. Repeat the layers with the remaining ingredients, finishing with cheese on top.
06 -
Cover tightly with aluminum foil and bake for 1 hour. Remove the foil and bake for an additional 30 minutes until the top is golden brown and bubbly, and the potatoes are tender.
07 -
Remove from the oven and allow the dish to rest for 10 minutes. This allows the sauce to thicken slightly and makes serving easier. Serve warm.
# Additional Notes:
01 -
Use a mandoline for uniformly thin potato slices to ensure even cooking.
02 -
This recipe can be doubled for larger gatherings or holiday meals.
03 -
You can customize the cheese blend—fontina, Gouda, or Monterey Jack work well alongside sharp cheddar and Gruyere.
04 -
Leftovers can be stored in the refrigerator for up to 3 days and reheat beautifully.