Why Make This Recipe
Loaded scalloped potatoes are a comforting and hearty dish perfect for any occasion. With layers of creamy potatoes, savory bacon, and melted cheese, it’s hard to resist. This recipe is great for family gatherings, holiday dinners, or simply as a delicious side dish. Plus, it’s a delightful way to elevate your regular potato side into something special that everyone will love.
How to Make Loaded Scalloped Potatoes
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 (a combination of sharp cheddar and Gruyere or any cheese)
- Salt and pepper to taste
Directions:
- Preheat your oven to 350°F and lightly grease a 9×13 or a deep 9×9 baking dish with butter.
- In a medium skillet, heat the olive oil over medium heat. Add the sliced onions and season them with salt and pepper. Cook, stirring occasionally, until the onions are caramel in color, then remove and set aside.
- Clean the skillet and cook the bacon until it is crisp; set aside.
- Melt the butter in the skillet. Sprinkle the flour on top and whisk to form a roux, cooking for about 2 minutes.
- Slowly whisk in the milk and bring it to a simmer, letting it thicken slightly (this should take about 2-3 minutes), then remove it from heat.
- In the prepared baking dish, layer half of the potatoes, half of the caramelized onions, half of the crumbled bacon, half of the cheese, and half of the sauce. Repeat these layers.
- Cover the dish with foil and bake for 1 hour. Remove the foil and bake for an additional 30 minutes, or until the potatoes can be easily pierced with a fork.
- Let it cool for about 10 minutes before serving.
How to Serve Loaded Scalloped Potatoes
Serve your loaded scalloped potatoes hot out of the oven. They make an excellent side dish for meats like roasted chicken, beef, or pork. You can sprinkle some fresh herbs on top, like chives or parsley, for a pop of color and flavor.
How to Store Loaded Scalloped Potatoes
To store leftover scalloped potatoes, let them cool to room temperature. Place them in an airtight container and store them in the refrigerator for up to 3-4 days. You can also freeze leftovers for up to a month. Just reheat them in the oven until warmed through.
Tips to Make Loaded Scalloped Potatoes
- Use a mandoline slicer to cut the potatoes evenly for better cooking.
- You can substitute other types of cheese if you want different flavors or if you have leftovers.
- For extra creaminess, you can add a bit of cream or sour cream to the cheese sauce.
Variation
Feel free to add veggies such as spinach, broccoli, or mushrooms for added nutrition and flavor. You can also experiment with different types of meats, like sausage or ham, if you prefer.
FAQs
Can I prepare scalloped potatoes in advance?
Yes, you can prepare the layers a day ahead. Just cover and store them in the refrigerator. Bake when you’re ready to serve!
Can I use pre-cooked bacon?
Absolutely! You can use pre-cooked bacon to save time. Just crumble it and layer it in as you usually would.
What can I serve with scalloped potatoes?
These scalloped potatoes pair well with a variety of dishes, including grilled meats, savory chicken, or even a fresh salad for a lighter option.
Loaded Scalloped Potatoes
Ingredients
Main Ingredients
- 3 lbs potatoes, thinly sliced (Yukon or russet)
- 12 oz bacon, cooked and crumbled
- 8 oz cheese (sharp cheddar and Gruyere or any cheese)
- 2 tbsp extra virgin olive oil
- 2 medium onions, thinly sliced
- 4 tbsp unsalted butter
- 4 tbsp all-purpose flour
- 3 cups whole milk
- Salt and pepper to taste
Instructions
Preparation
- Preheat your oven to 350°F and lightly grease a 9x13 or a deep 9x9 baking dish with butter.
- In a medium skillet, heat the olive oil over medium heat. Add the sliced onions and season them with salt and pepper. Cook, stirring occasionally, until the onions are caramel in color, then remove and set aside.
- Clean the skillet and cook the bacon until it is crisp; set aside.
- Melt the butter in the skillet. Sprinkle the flour on top and whisk to form a roux, cooking for about 2 minutes.
- Slowly whisk in the milk and bring it to a simmer, letting it thicken slightly (this should take about 2-3 minutes), then remove it from heat.
Layering and Baking
- In the prepared baking dish, layer half of the potatoes, half of the caramelized onions, half of the crumbled bacon, half of the cheese, and half of the sauce. Repeat these layers.
- Cover the dish with foil and bake for 1 hour. Remove the foil and bake for an additional 30 minutes, or until the potatoes can be easily pierced with a fork.
- Let it cool for about 10 minutes before serving.