These loaded scalloped potatoes are next-level comfort food. Thinly sliced potatoes are layered with a rich, creamy roux, melty cheese, crispy bacon, and sweet caramelized onions. Whether it’s for the holidays or a cozy Sunday dinner, this dish always steals the show.
Prep Time: 20 minutes
Cook Time: 1 hour 30 minutes
Total Time: 1 hour 50 minutes
Servings: 10
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 Gold or Russet)
- 8 oz cheese (sharp cheddar + Gruyère recommended, or any cheese you like)
- Salt and pepper, to taste
Instructions
- Preheat oven to 350°F. Lightly butter a 9×13-inch or deep 9×9-inch baking dish.
- In a medium skillet over medium heat, heat olive oil. Add sliced onions and season with salt and pepper. Cook, stirring occasionally, until onions turn golden and caramelized, about 15–20 minutes. Set aside.
- In the same skillet (wiped clean), cook the bacon until crispy. Drain, crumble, and set aside.
- Wipe out the skillet again. Melt butter over medium heat, then sprinkle in flour. Whisk constantly for 2 minutes to form a roux.
- Gradually whisk in milk. Bring to a simmer and cook until slightly thickened, 2–3 minutes. Remove from heat.
- Assemble the casserole: Layer half of the potatoes in the dish, followed by half the caramelized onions, half the bacon, half the cheese, and half the cream sauce. Repeat layers.
- Cover tightly with foil and bake for 1 hour. Uncover and bake for another 30 minutes, until potatoes are fork-tender and the top is golden and bubbling.
- Let rest for 10 minutes before serving.
Notes
- You can prepare this dish a day ahead and refrigerate. Let it come to room temperature before baking, or bake a little longer straight from the fridge.
- A mandoline makes slicing the potatoes quicker and more uniform.
- Swap Gruyère for Fontina or Mozzarella for a different flavor profile.
- For added richness, use half-and-half instead of milk.
- Recipe can be doubled and baked in a larger pan (such as a deep 11×15-inch). Increase bake time slightly if needed.
Loaded Scalloped Potatoes
- Prep Time: 20 minutes
- Cook Time: 1 hour 30 minutes
- Total Time: 1 hour 50 minutes
- Yield: Servings : 10
Description
These loaded scalloped potatoes are next-level comfort food. Thinly sliced potatoes are layered with a rich, creamy roux, melty cheese, crispy bacon, and sweet caramelized onions. Whether it’s for the holidays or a cozy Sunday dinner, this dish always steals the show.
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 Gold or Russet)
-
8 oz cheese (sharp cheddar + Gruyère recommended, or any cheese you like)
-
Salt and pepper, to taste
Instructions
-
Preheat oven to 350°F. Lightly butter a 9×13-inch or deep 9×9-inch baking dish.
-
In a medium skillet over medium heat, heat olive oil. Add sliced onions and season with salt and pepper. Cook, stirring occasionally, until onions turn golden and caramelized, about 15–20 minutes. Set aside.
-
In the same skillet (wiped clean), cook the bacon until crispy. Drain, crumble, and set aside.
-
Wipe out the skillet again. Melt butter over medium heat, then sprinkle in flour. Whisk constantly for 2 minutes to form a roux.
-
Gradually whisk in milk. Bring to a simmer and cook until slightly thickened, 2–3 minutes. Remove from heat.
-
Assemble the casserole: Layer half of the potatoes in the dish, followed by half the caramelized onions, half the bacon, half the cheese, and half the cream sauce. Repeat layers.
-
Cover tightly with foil and bake for 1 hour. Uncover and bake for another 30 minutes, until potatoes are fork-tender and the top is golden and bubbling.
-
Let rest for 10 minutes before serving.
Notes
-
You can prepare this dish a day ahead and refrigerate. Let it come to room temperature before baking, or bake a little longer straight from the fridge.
-
A mandoline makes slicing the potatoes quicker and more uniform.
-
Swap Gruyère for Fontina or Mozzarella for a different flavor profile.
-
For added richness, use half-and-half instead of milk.
-
Recipe can be doubled and baked in a larger pan (such as a deep 11×15-inch). Increase bake time slightly if needed.