Loaded Scalloped Potatoes Bacon Cheese (Printer-Friendly Version)
Thin potatoes, crispy bacon, caramelized onions, and two cheeses baked to golden, creamy perfection.
# What You'll Need:
→ Main
01 -
3 pounds Yukon Gold potatoes, peeled and sliced 1/8-inch thick
02 -
8 ounces bacon, diced
03 -
2 cups yellow onion, thinly sliced
→ Cheese
04 -
4 ounces Gruyère cheese, shredded (about 1 cup)
05 -
4 ounces sharp cheddar cheese, shredded (about 1 cup)
→ Sauce
06 -
2 tablespoons unsalted butter
07 -
2 tablespoons all-purpose flour
08 -
2 cups whole milk, at room temperature
09 -
3/4 cup heavy cream
10 -
1 teaspoon kosher salt, divided
11 -
1/2 teaspoon freshly ground black pepper, divided
→ Optional Garnish
12 -
1 tablespoon fresh thyme leaves
# Steps to Follow:
01 -
Preheat oven to 350°F. Peel and slice potatoes to 1/8-inch thickness using a mandoline or sharp knife. Shred all cheeses and measure remaining ingredients.
02 -
In a large skillet over medium heat, cook diced bacon, stirring frequently, until crisp and deeply browned, about 7 to 10 minutes. Transfer bacon to a paper towel-lined plate, reserving 1 tablespoon bacon fat in the skillet.
03 -
Add sliced onions to the reserved bacon fat. Cook over low heat, stirring occasionally, until onions are well caramelized, deeply golden and jammy, about 30 to 40 minutes. Set aside.
04 -
In a medium saucepan, melt butter over medium heat. Whisk in flour and cook, stirring, for 1 minute until fragrant and lightly golden. Gradually whisk in warm milk and heavy cream. Cook, whisking constantly, until thickened, 3 to 5 minutes. Stir in 1/2 teaspoon salt and 1/4 teaspoon pepper. Remove from heat.
05 -
Lightly grease a 9x13-inch baking dish. Arrange one third of the potato slices in an even layer. Sprinkle with a pinch of salt and pepper. Top with one third each of caramelized onions, cheeses, and bacon. Repeat layers twice, seasoning each potato layer lightly and finishing with cheese and bacon on top.
06 -
Slowly pour the warm cream sauce evenly over the assembled potatoes, ensuring thorough coverage.
07 -
Cover dish tightly with aluminum foil and bake on the middle rack for 45 minutes. Uncover and continue baking until the potatoes are tender and the surface is golden-brown and bubbling, about 25 to 30 minutes more.
08 -
Remove from oven and let rest for at least 15 minutes to allow the layers to set. Garnish with fresh thyme leaves before serving, if desired.
# Additional Tips:
01 -
For best results, slice potatoes evenly for uniform cooking. Sauce may appear thin when assembled but thickens as it bakes. Season every potato layer directly—do not rely solely on seasoning the sauce.
02 -
The dish can be assembled up to one day ahead and refrigerated before baking. Add 15 extra minutes to covered baking time if baking from cold.
03 -
Gruyère and sharp cheddar provide optimal balance of flavor and melt. Avoid using pre-shredded cheese for best texture.