Loaded Scalloped Potatoes (Printable Version)
Thin potato slices baked in creamy cheese with crispy bacon and caramelized onions, delivering rich flavors.
# Ingredients Required:
→ Vegetables
01 -
600 g potatoes, thinly sliced (Yukon or russet)
02 -
2 medium onions, thinly sliced
→ Dairy
03 -
4 tbsp unsalted butter
04 -
720 ml whole milk
05 -
225 g cheese, sharp cheddar and Gruyere blend
→ Meat
06 -
340 g bacon, cooked and crumbled
→ Pantry
07 -
2 tbsp extra virgin olive oil
08 -
4 tbsp all-purpose flour
09 -
Salt, to taste
10 -
Black pepper, to taste
# Guide to Cooking:
01 -
Preheat oven to 175°C. Lightly grease a 23x33 cm or a deep 23x23 cm baking dish with butter and set aside.
02 -
Heat olive oil in a medium skillet over medium heat. Add sliced onions, season with salt and pepper, and cook, stirring occasionally, until caramelized and golden brown. Remove from heat and set aside.
03 -
Using the same skillet, wipe clean, then cook the bacon until crisp. Alternatively, bake the bacon while onions cook to save time. Remove bacon, drain excess grease, and wipe skillet clean.
04 -
Melt butter over medium heat. Whisk in flour to form a roux and cook for 2 minutes. Gradually add milk while whisking continuously. Bring to a simmer and cook until slightly thickened, about 2 to 3 minutes. Remove from heat.
# Extra Suggestions:
01 -
Use a mandoline for uniform potato slices. Caramelizing onions enhances depth of flavor. Feel free to adjust cheese blend based on preference.