Loaded Scalloped Potatoes (Print Version)
# Ingredients:
→ Base Ingredients
01 -
3 lbs potatoes, thinly sliced (Yukon Gold or russet)
02 -
2 medium onions, thinly sliced
03 -
12 oz bacon
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
# Instructions:
01 -
Preheat oven to 350°F. Lightly grease a 9x13 baking dish with butter and set aside. If you have a mandoline, use it to slice the potatoes evenly to about 1/8-inch thickness.
02 -
Heat olive oil in a medium skillet over medium heat. Add the thinly sliced onions with a pinch of salt and pepper. Cook, stirring occasionally, for about 20 minutes until the onions develop a deep caramel color. Remove from the pan and set aside.
03 -
While the onions caramelize, cook the bacon until crispy either in a separate pan or in the oven on a baking sheet at 400°F for about 15-20 minutes. Once cooked, let it cool slightly, then crumble into pieces.
04 -
In a clean saucepan, melt the butter over medium heat. Sprinkle flour over the melted butter and whisk continuously to form a roux. Cook for 2 minutes to remove the raw flour taste. Slowly pour in the milk while whisking constantly to prevent lumps. Bring the mixture to a gentle simmer and cook for 2-3 minutes until it thickens slightly. Season with salt and pepper.
05 -
Create the first layer by arranging half of the sliced potatoes in the prepared baking dish. Top with half of the caramelized onions, half of the crumbled bacon, half of the shredded cheese, and half of the cream sauce. Repeat the layers with the remaining ingredients, finishing with cheese on top.
06 -
Cover the dish tightly with aluminum foil and bake for 1 hour. Then remove the foil and continue baking for an additional 30 minutes until the top is golden brown and bubbly, and the potatoes are tender when pierced with a fork.
07 -
Remove from the oven and let the dish rest for 10 minutes before serving. This allows the sauce to thicken slightly and makes serving easier.
# Notes:
01 -
This recipe can be easily doubled for larger gatherings or holiday meals.
02 -
For best results, use a mandoline to get uniformly thin potato slices that will cook evenly.
03 -
You can customize the cheese blend - sharp cheddar and Gruyere offer excellent flavor, but fontina, Gouda or Monterey Jack work well too.
04 -
Leftovers reheat beautifully and can be stored in the refrigerator for up to 3 days.