Description
These loaded scalloped potatoes with bacon are a cheesy and delicious side dish for any meal on any occasion!
Ingredients
- Russet Potatoes: Approx. 2 lbs (5 medium potatoes), thinly sliced
- Bacon: 8 slices
- Onion: 1, thinly sliced
- Butter: 1/4 cup
- Salt: 3/4 teaspoon
- Pepper: 1/4 teaspoon
- Flour: 3 tablespoons
- Milk: 2.5 cups
- Cheddar Cheese, shredded: 1.5 cups
Instructions
- Prepare: Preheat the oven to 350°F and grease an 8x8 baking dish with cooking spray.
- Fry: Cook bacon slices in a pan over medium to high heat until crispy. Once cooked, keep the oil in the pan and transfer the bacon to a plate lined with paper towel. Once cooled, chop into small pieces. Next, sauté the onions in the bacon oil over low to medium heat until they are caramelized (soft and translucent).
- Make the cream sauce (roux): While the onions are cooking, make the roux. Melt butter in a small pot on low heat. Once the butter melts, add the salt, pepper, and flour and stir until smooth. Increase the heat to high and add the milk, a ½ cup at a time, stirring constantly. Once it reaches a boil, boil for 1-2 minutes and continue stirring until thick. Then, remove the pot from the heat.
- Layer the potatoes: Add a layer of the potatoes to the baking dish, slightly overlapping, then add ⅓ of the cream sauce mixture, ⅓ of the onions, and ⅓ of bacon. Repeat this step two more times and then evenly sprinkle the cheddar cheese on top.
- Bake the potatoes: Bake for 45 minutes covered and 15 minutes uncovered until the cheese starts to look golden.
Notes
If you're using tin foil to cover the potatoes with to bake, spray the underside of the tin foil with cooking spray to keep the cheese from sticking to the tinfoil during baking.
Thinly slice the potatoes to ensure they cook through. I just use a knife, but you may consider using a mandolin to help slice them thin!
Cook the bacon until it's very crispy, as the texture will taste better when it's firmer.
The heavier the milk percentage the creamier the potatoes will be and the easier it'll be to make the roux. This recipe works with 2% but it also works with half and half (10%) or heavy cream.
You know the roux is ready when it's thickened.
The onions caramelize and soften easier when you cook them on low.
Nutrition facts are for informational purposes only. We are not responsible for any errors. We have tested the recipe for accuracy, but your results may vary. Please note that this is not medical or nutrition advice. Seek advice from a licensed professional if you need advice. We are not liable for any damages caused by your use of this content.
- Prep Time: 10 minutes
- Cook Time: 1 hour
- Category: Dinner, Lunch, Side Dish
- Method: Bake
- Cuisine: American