Description
Loaded Scalloped Potatoes is a comforting baked dish featuring layers of thinly sliced Yukon or russet potatoes, caramelized onions, crispy bacon, a creamy cheese sauce made with sharp cheddar and Gruyere, all baked to golden perfection. This hearty side dish is perfect for family dinners and special occasions.
Ingredients
Scale
Main Ingredients
- 2 tbsp extra virgin olive oil
- 2 medium onions, thinly sliced
- 12 oz bacon, cooked and crumbled
- 4 tbsp unsalted butter
- 4 tbsp all purpose flour
- 3 cups whole milk
- 3 lbs potatoes, thinly sliced (Yukon or russet)
- 8 oz cheese (combination of sharp cheddar and Gruyere)
- Salt and pepper to taste
Instructions
- Preheat Oven: Preheat your oven to 350 degrees Fahrenheit and lightly grease a 9×13 or deep 9×9 baking dish with butter. Set aside.
- Caramelize Onions: Heat olive oil in a medium skillet over medium heat. Add the thinly sliced onions along with salt and pepper, and cook, stirring occasionally, until the onions turn a rich caramel color. Remove from skillet and set aside.
- Cook Bacon: Use the same skillet wiped clean to cook the bacon until crisp. Alternatively, bake the bacon while the onions cook to save time. Once done, drain grease and wipe skillet clean again.
- Make Roux and Sauce: Melt butter in the skillet over medium heat. Sprinkle flour on top and whisk to form a roux, cooking for 2 minutes. Slowly whisk in the milk, bringing to a simmer while continuing to whisk constantly. Let thicken slightly for 2 to 3 minutes after simmering, then remove from heat and set aside.
- Assemble Layers: In the prepared baking dish, layer half of the sliced potatoes, half of the caramelized onions, half of the crumbled bacon, half of the cheese, and half of the sauce. Repeat the layers in the same order.
- Bake Covered: Cover the dish with foil and bake for 1 hour.
- Bake Uncovered: Remove the foil and bake for an additional 30 minutes, or until the potatoes can be easily pierced with a fork.
- Rest and Serve: Remove the dish from the oven and let it cool for 10 minutes before serving to allow the sauce to set slightly.
Notes
- Use Yukon gold potatoes for a creamy texture or russet potatoes for a fluffier bite.
- Any cheese that melts well can be substituted, such as mozzarella or Monterey Jack.
- For a slightly healthier version, substitute whole milk with 2% milk or a milk alternative.
- Make sure potatoes are sliced thinly and evenly so they cook through properly.
- Covering the dish during the first part of baking prevents excessive browning and ensures the potatoes cook evenly.
- Letting the dish rest before serving helps the sauce thicken and develop flavor.
