Creamy Loaded Scalloped Potatoes

When the weather cools down and you want something cozy on the table, these creamy loaded scalloped potatoes really hit the spot. Thin slices of tender potatoes tucked into a rich cheese sauce, with smoky bacon and sweet onions in every layer—this side dish always disappears fast at family dinners and holidays.

Ingredients

• 2 tablespoons olive oil (extra virgin or your favorite cooking oil)
• 2 medium onions, thinly sliced
• 12 ounces cooked bacon, crumbled (about 10–12 slices)
• 4 tablespoons unsalted butter
• 4 tablespoons all-purpose flour
• 3 cups whole milk
• 3 pounds potatoes, thinly sliced (Yukon Gold or russet both work well)
• 8 ounces shredded cheese (I like mixing sharp cheddar with Gruyère, but any good melting cheese is fine)
• Salt and black pepper, to taste

Instructions

1. Preheat your oven to 350°F. Butter a 9×13 baking dish (or a deep 9×9) and set it aside.
2. In a medium skillet, warm the olive oil over medium heat. Add the sliced onions and season with a little salt and pepper. Let them cook slowly, stirring now and then, until they turn golden and soft. Set aside.
3. Wipe out the skillet and cook the bacon until crispy. You can also bake it in the oven while the onions are cooking to save time. Once crisp, crumble the bacon and drain off the grease. Wipe the pan clean again.
4. Melt the butter in the same skillet over medium heat. Sprinkle in the flour and whisk to make a smooth paste. Let that cook for about 2 minutes.
5. Gradually pour in the milk while whisking. Bring the mixture to a gentle simmer and let it thicken slightly, about 2–3 minutes after it starts to bubble. Take it off the heat.

Assembly

1. In the prepared baking dish, layer the ingredients in this order:

• Half of the sliced potatoes
• Half of the caramelized onions
• Half of the bacon
• Half of the cheese
• Half of the sauce

1. Repeat the layers with the remaining ingredients.
2. Cover the dish tightly with foil and bake for 1 hour. Remove the foil and bake for another 30 minutes, or until the potatoes are fork-tender and the top is bubbly and lightly browned.
3. Let it rest for about 10 minutes before serving so everything sets up nicely.