Prep Time: 20 mins | Cook Time: 1 hr 30 mins | Total Time: 1 hr 50 mins | Yield: 10 Servings
These Loaded Scalloped Potatoes are one of my favorite foods! It is a complete meal that will make you full for a whole day! Try this recipe now. I’m telling you that it will be the best decision you will ever make today. Enjoy!
INGREDIENTS :
- 3 pounds of potatoes, thinly sliced (use Yukon or russet)
- 2 onions, medium, thinly sliced
- 12 ounces of bacon, cooked and crumbled
- 8 ounces cheese I used a combination of sharp cheddar and Gruyere, any cheese will work
- 3 cups whole milk
- salt and pepper to taste
- 2 tablespoons extra virgin olive oil
- 4 tablespoons unsalted butter
- 4 tablespoons all-purpose flour
DIRECTIONS :
- Prepare the oven and preheat it to 175 degrees C or 350 degrees F.
- Apply cooking spray to the inside of a 9×13-inch baking dish.
- Place a medium skillet on the stove and turn the heat to medium. Add olive oil and allow it to become hot.
- Add the onions into the hot skillet, then cook for a couple of minutes until caramelized. Sprinkle salt and pepper to season.
- Remove from the skillet and transfer them onto a clean plate.
- In the same empty skillet, add bacon and cook for a few minutes until crispy. Remove from the skillet and transfer them to a clean plate as well. Use paper towels to wipe clean the skillet.
- Add butter to the same skillet and allow it to melt. Add flour, then whisk and cook for about a minute.
- Slowly add the milk and whisk continuously until well blended. Simmer until the texture becomes thick.
- Remove the skillet from the heat.
To Assemble:
- Add 1/2 of the potatoes, 1/2 of the caramelized onions, 1/2 of the bacon, 1/2 of the cheese, and 1/2 of the sauce into the baking dish. Make sure to arrange them in layers. Repeat the process one more time. Cover the baking dish with aluminum foil.
- Place the baking dish in the preheated oven and bake for about an hour.
- Remove the foil cover and bake for another half hour.
- Remove from the oven and let the potatoes rest for at least 10 minutes at room temperature.
- Serve and 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
LOADED SCALLOPED POTATOES
Yield:
10
Prep Time:
20 minutes
Cook Time:
1 hour 30 minutes
Total Time:
1 hour 50 minutes
Ingredients
- 3 pounds of potatoes, thinly sliced (use Yukon or russet)
- 2 onions, medium, thinly sliced
- 12 ounces of bacon, cooked and crumbled
- 8 ounces cheese I used a combination of sharp cheddar and Gruyere, any cheese will work
- 3 cups whole milk
- salt and pepper to taste
- 2 tablespoons extra virgin olive oil
- 4 tablespoons unsalted butter
- 4 tablespoons all-purpose flour
Instructions
- Prepare the oven and preheat it to 175 degrees C or 350 degrees F.
- Apply cooking spray to the inside of a 9×13-inch baking dish.
- Place a medium skillet on the stove and turn the heat to medium. Add olive oil and allow it to become hot.
- Add the onions into the hot skillet, then cook for a couple of minutes until caramelized. Sprinkle salt and pepper to season.
- Remove from the skillet and transfer them onto a clean plate.
- In the same empty skillet, add bacon and cook for a few minutes until crispy. Remove from the skillet and transfer them to a clean plate as well. Use paper towels to wipe clean the skillet.
- Add butter to the same skillet and allow it to melt. Add flour, then whisk and cook for about a minute.
- Slowly add the milk and whisk continuously until well blended. Simmer until the texture becomes thick.
- Remove the skillet from the heat.
To Assemble:
- Add 1/2 of the potatoes, 1/2 of the caramelized onions, 1/2 of the bacon, 1/2 of the cheese, and 1/2 of the sauce into the baking dish. Make sure to arrange them in layers. Repeat the process one more time. Cover the baking dish with aluminum foil.
- Place the baking dish in the preheated oven and bake for about an hour.
- Remove the foil cover and bake for another half hour.
- Remove from the oven and let the potatoes rest for at least 10 minutes at room temperature.
- Serve and enjoy!
