Loaded Scalloped Potatoes Bacon (Print)
Tender sliced potatoes layered with cheese, bacon, and caramelized onion in a creamy, savory sauce.
# Ingredients:
→ Vegetables
01 -
2 lbs potatoes, thinly sliced (Yukon or Russet)
02 -
2 medium onions, thinly sliced
→ Dairy
03 -
3 cups whole milk
04 -
4 tbsp unsalted butter
05 -
8 oz cheese (sharp cheddar and Gruyere combination suggested)
→ Protein
06 -
12 oz bacon, cooked and crumbled
→ Pantry
07 -
4 tbsp all-purpose flour
08 -
2 tbsp extra virgin olive oil
09 -
Salt and pepper to taste
# Steps:
01 -
Preheat the oven to 350°F (175°C). Lightly grease a 9x13 or deep 9x9 baking dish with butter and set aside.
02 -
Heat olive oil in a medium skillet over medium heat. Add the onions, season with salt and pepper, and cook until golden and caramelized, stirring occasionally. Set aside.
03 -
In the same skillet, cook the bacon until crisp. Alternatively, bake the bacon in the oven while the onions cook to save time. Drain grease and set bacon aside.
04 -
Melt butter in a clean skillet over medium heat. Sprinkle in flour and whisk continuously to form a roux. Cook for 2 minutes.
05 -
Slowly add milk to the roux, whisking constantly. Keep whisking until the mixture reaches a simmer and thickens slightly (about 2–3 minutes). Set aside.
06 -
In the prepared baking dish, layer half of the potatoes, half of the caramelized onions, half the bacon, half the cheese, and half the sauce. Repeat the layering process with the remaining ingredients.
07 -
Cover the dish with foil and bake for 1 hour. Remove the foil and bake for an additional 30 minutes, or until the potatoes are tender and easily pierced with a fork.
08 -
Remove from oven and allow to cool for 10 minutes before serving.
# Notes:
01 -
For best results, ensure the potato slices are even for uniform cooking.
02 -
The cheese combination can be customized based on personal preference.