When the craving for comfort food hits, nothing satisfies quite like cheesy loaded scalloped potatoes. Creamy, gooey, and packed with flavor, this dish brings together layers of tender potatoes, rich cheese, and crispy bacon, all baked to perfection. Ideal for family dinners or special occasions, these potatoes are sure to be a hit, offering warmth and coziness with every bite. Get ready to indulge in a classic favorite that never disappoints.
Steps
- Preheat your oven to 350°F and lightly grease a baking dish with butter. Heat olive oil in a medium skillet over medium heat, and add the thinly sliced onions with salt and pepper. Cook, stirring occasionally, until the onions are a caramel color, then remove and set aside.
- In the same skillet, cook the bacon until crisp, or alternatively, bake it while the onions are cooking. Once done, remove the bacon, drain the grease, and wipe the skillet clean.
- Melt the butter in a medium saucepan over medium heat. Sprinkle flour over the melted butter and whisk to form a roux, cooking for two minutes. Gradually add the milk while whisking constantly, and let the mixture simmer until slightly thickened, about 2-3 minutes.
- In the prepared baking dish, layer half of the potato slices, followed by half the caramelized onions, half the bacon, half the cheese, and half the sauce. Repeat the layers with the remaining ingredients.
- Cover the baking dish with foil and bake for one hour. Remove the foil and bake for an additional 30 minutes, or until the potatoes are tender when pierced with a fork. Let the dish cool for 10 minutes before serving.
Ingredients
- 2 tablespoons extra virgin olive oil
- 2 medium onions, thinly sliced
- 12 ounces bacon, cooked and crumbled
- 4 tablespoons unsalted butter
- 4 tablespoons all-purpose flour
- 3 cups whole milk
- 3 pounds potatoes, thinly sliced (Yukon or russet)
- 8 ounces cheese (a mix of sharp cheddar and Gruyere recommended, but any cheese will work)
- Salt and pepper to taste
Nutritional Values
Calories: 4410kcal | Carbohydrates: 260g | Protein: 160g | Fat: 310g | Saturated Fat: 140g | Cholesterol: 660mg | Sodium: 4130mg | Potassium: 7800mg | Fiber: 40g | Sugar: 50g | Vitamin A: 4980IU | Vitamin C: 170mg | Calcium: 2950mg | Iron: 50mg
FAQ
- Can I use a different type of cheese for scalloped potatoes?
- Absolutely! While the recipe suggests a combination of sharp cheddar and Gruyere, you can use any cheese you prefer. Just ensure it melts well to achieve that creamy texture.
- What is the best type of potato to use for scalloped potatoes?
- Russet or Yukon gold potatoes are recommended. Yukon golds are particularly nice as their thin skins mean you don’t need to peel them, and they have a buttery flavor.
- Can I make scalloped potatoes ahead of time?
- Yes, you can prepare them in advance. Follow the steps up to baking covered for the first hour, then let cool completely before refrigerating for up to two days. On the day of serving, bake uncovered for 35 to 45 minutes until heated through.
- How do I caramelize onions for this recipe?
- To caramelize onions, add olive oil to a skillet over medium heat, add thinly sliced onions, and season with salt and pepper. Cook, stirring occasionally until the onions turn a caramel color, then set aside.
- Is it necessary to use a mandoline for slicing potatoes?
- While not essential, using a mandoline helps achieve uniformly thin slices, which allows the potatoes to cook evenly and quickly.
Tips
- Slice Potatoes Thinly: Use a mandoline to slice the potatoes thinly. This not only speeds up the baking process but also ensures even cooking.
- Caramelize Onions for Extra Flavor: Caramelizing onions adds a rich depth of flavor to the dish. Make sure to cook them until they’re a deep caramel color for the best taste.
- Use High-Quality Cheese: Opt for quality cheese like Gruyere and Vermont Cheddar to enhance the flavor of your scalloped potatoes. You’ll notice a significant difference in taste.
- Check Olive Oil Freshness: When using olive oil, ensure it’s fresh by checking the harvest date. Olive oil is best used within a year for optimal flavor and quality.
Equipment
- Mandoline Slicer – For thinly slicing the potatoes and onions quickly and uniformly.
- Medium Skillet – For caramelizing onions and cooking bacon.
- 9×13 or Deep 9×9 Baking Dish – For assembling and baking the scalloped potatoes.
- Whisk – For making the roux by whisking flour into melted butter.
- Foil – Heavy-duty aluminum foil for covering the baking dish during baking.
