Prep Time: 20 mins | Cook Time: 1 hr 30 mins | Servings: 10
Very comforting, seriously delicious, and very easy to throw together. This scalloped potato is loaded with unlimited goodness that will make you want this again and again!
Ingredients
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12 ounces bacon, cooked and crumbled
2 tablespoons extra virgin olive oil
3 c. whole milk
2 onions, medium, thinly sliced
4 tablespoons all-purpose flour
3 pounds of potatoes, thinly sliced (use Yukon or russet)
salt and pepper to taste
4 tablespoons unsalted butter
8 ounces cheese (I used a combination of sharp cheddar and Gruyere, you can use any cheese you like)
How to make Loaded Scalloped Potatoes?
Step 1: Prepare the oven. Preheat it to 350 degrees F. Using butter, lightly grease a 9×13-inch or deep 9×9-inch baking dish. Set aside.
Step 2: In a medium skillet, heat the olive oil over medium heat. Once the oil is hot, add the thinly sliced onion to the skillet and season with salt & pepper. Cook until the onions have caramelized, stirring often. Set aside when done.
Step 3: After wiping the skillet clean, place the bacon in it and cook until crisp. Take the cooked bacon from the skillet, drain the grease, and then wipe the pan clean.
Step 4: In the same skillet, melt the butter over medium heat. Once the butter has melted, sprinkle in the flour. Stir and cook for about 2 minutes to make a Roux.
Step 5: Gradually stir into the mix. Simmer the Roux for about 2 to 3 minutes until the sauce has slightly thickened. Set aside when done.
To assemble:
Step 6: In the prepared baking dish, layer half each of the potatoes, caramelized onion, bacon, cheese, and sauce (following this order). Repeat with the remaining half of the potatoes, caramelized onion, bacon, cheese, and sauce.
Step 7: Tent the baking dish using foil and bake in the preheated oven for about an hour. Uncover and bake for 30 minutes more or until the potatoes are fork-tender.
Step 8: Before serving, allow the scalloped potatoes to cool for about 10 minutes. Enjoy!
Nutrition Facts:
Calories: 441 kcal | Carbohydrates: 26g | Protein: 16g | Fat: 31g | Saturated Fat: 14g | Cholesterol: 66mg | Sodium: 413mg | Potassium: 780mg | Fiber: 4g | Sugar: 5g | Vitamin A: 498IU | Vitamin C: 17mg | Calcium: 295mg | Iron: 5mg
Ingredients
- 12 ounces bacon, cooked and crumbled
- 2 tablespoons extra virgin olive oil
- 3 c. whole milk
- 2 onions, medium, thinly sliced
- 4 tablespoons all-purpose flour
- 3 pounds of potatoes, thinly sliced (use Yukon or russet)
- salt and pepper to taste
- 4 tablespoons unsalted butter
- 8 ounces cheese (I used a combination of sharp cheddar and Gruyere, you can use any cheese you like)
Instructions
Step 1: Prepare the oven. Preheat it to 350 degrees F. Using butter, lightly grease a 9x13-inch or deep 9x9-inch baking dish. Set aside.
Step 2: In a medium skillet, heat the olive oil over medium heat. Once the oil is hot, add the thinly sliced onion to the skillet and season with salt & pepper. Cook until the onions have caramelized, stirring often. Set aside when done.
Step 3: After wiping the skillet clean, place the bacon in it and cook until crisp. Take the cooked bacon from the skillet, drain the grease, and then wipe the pan clean.
Step 4: In the same skillet, melt the butter over medium heat. Once the butter has melted, sprinkle in the flour. Stir and cook for about 2 minutes to make a Roux.
Step 5: Gradually stir into the mix. Simmer the Roux for about 2 to 3 minutes until the sauce has slightly thickened. Set aside when done.
To assemble:
Step 6: In the prepared baking dish, layer half each of the potatoes, caramelized onion, bacon, cheese, and sauce (following this order). Repeat with the remaining half of the potatoes, caramelized onion, bacon, cheese, and sauce.
Step 7: Tent the baking dish using foil and bake in the preheated oven for about an hour. Uncover and bake for 30 minutes more or until the potatoes are fork-tender.
Step 8: Before serving, allow the scalloped potatoes to cool for about 10 minutes. Enjoy!
