Loaded Scalloped Potatoes Dish

This loaded scalloped potato dish is the ultimate comfort food for any family dinner or holiday gathering. Layers of thinly sliced potatoes baked in a creamy, cheesy sauce with crispy bacon and caramelized onions create a rich and satisfying meal that pleases everyone at the table.

I put this together when I wanted a cozy side that felt special without a lot of fuss. Since then it has become a staple whenever I want to impress guests with ease.

Ingredients

• Extra virgin olive oil: adds a fruity foundation to caramelize onions, pick one fresh and bright in color
• Onions: bring sweetness when caramelized, use yellow onions for best flavor transformation
• Bacon: introduces a smoky crunch, choose quality thick cut bacon for better texture
• Unsalted butter: is essential for a silky roux, avoid salted to control seasoning
• All purpose flour: thickens the sauce smoothly, measure carefully for the right consistency
• Whole milk: creates a creamy base; fresh milk will give a richer taste
• Potatoes: should be thinly sliced using a mandoline for even cooking; Yukon Gold or Russet work best for softness
• Sharp cheddar and Gruyere cheeses: mix sharpness with nuttiness; grate fresh for optimal melt and flavor
• Salt and pepper: to taste enhance overall flavor balance

Instructions

Build The Base:

Preheat your oven to 350 degrees Fahrenheit. Butter a 9 by 13 inch or deep 9 by 9 inch baking dish lightly to prevent sticking and add richness.

Caramelize Onions:

Heat extra virgin olive oil in a medium skillet over medium heat. Add thinly sliced onions with a pinch of salt and freshly cracked pepper. Cook slowly, stirring now and then, until onions take on a deep caramel color and soften fully. This step adds sweet depth that contrasts nicely with the salty bacon.

Cook Bacon:

Wipe the skillet clean then cook bacon until crisp. You can bake it alongside the onions if pressed for time by laying strips on a foil lined sheet in the oven. Drain the bacon grease off and set bacon aside. Wiping the skillet prepares it for the sauce.

Make The Roux:

Melt butter in the same skillet over medium heat. Sprinkle in all purpose flour and whisk continuously to form a smooth paste. Cook this for about two minutes to remove the raw flour taste while stirring enough to prevent burning.

Add Milk:

Slowly pour in the whole milk while whisking vigorously. Bring this mixture to a gentle simmer and continue whisking to help the sauce thicken, which should take around two to three minutes. Once it coats the back of a spoon, remove it from heat and set aside.

Layer The Potatoes:

Arrange a layer of thinly sliced potatoes in the baking dish. Scatter some caramelized onions and crumbled bacon on top. Pour a portion of the creamy sauce over the layer and sprinkle a mix of sharp cheddar and Gruyere cheeses. Repeat these layers finishing with cheese on top.

Bake The Dish:

Cover the dish with foil and bake in the preheated oven for about 45 minutes. Remove the foil carefully then bake uncovered for another 20 to 30 minutes to allow the top to brown beautifully and the potatoes to cook through completely.

Rest Before Serving:

Let the scalloped potatoes sit for 10 minutes after baking to thicken and make serving easier.

My favorite part of this dish is caramelized onions. Their sweet richness cuts through all the cream and cheese and really rounds out the flavor. It reminds me of the holidays I spent with my grandparents when we’d have this bubbling dish alongside roast dinners, creating a warm and comforting atmosphere everyone looked forward to.

Storage tips

Store leftovers in an airtight container in the fridge for up to four days. Reheat covered in the oven at a low temperature to keep the creamy texture intact. Avoid microwaving as it can make the sauce separate.

Ingredient swaps

Swap out the whole milk for half and half or cream for a richer sauce, just reduce baking time as it sets faster. Use smoked gouda or fontina instead of Gruyere for different cheese profiles. Turn bacon into pancetta or omit meat altogether and add mushrooms for a vegetarian twist.

Serving ideas

Serve scalloped potatoes alongside roasted chicken or a green vegetable like sautéed spinach to balance richness. Pair with a crisp white wine or a sparkling water with lemon for a refreshing contrast. Top with fresh herbs such as chives or parsley for added brightness.

Sprinkle breadcrumbs mixed with grated parmesan on top during the last baking stage for a crunchy crust.

Frequently Asked Recipe Questions

→ What type of potatoes work best for this dish?

Yukon Gold or russet potatoes are ideal as they slice thinly and hold their shape well during baking.

→ How do you caramelize onions properly?

Cook thinly sliced onions slowly over medium heat with a pinch of salt until they turn golden brown and develop a sweet aroma, stirring occasionally.

→ Can I adjust the cheese blend?

Absolutely. Mixing sharp cheddar with Gruyere adds richness, but you can customize with other melting cheeses to your taste.

→ Is there a shortcut to cooking bacon?

Baking bacon in the oven while preparing onions is convenient and results in evenly crisp slices without stovetop mess.

→ What tools help achieve even potato slices?

A mandoline slicer is recommended for consistent, thin slices that cook evenly throughout the dish.