Loaded Scalloped Potatoes Recipe

There’s something magical about the combination of creamy potatoes, gooey cheese, and smoky bacon. It’s comfort food at its finest, and when you throw caramelized onions into the mix, well, you’ve got yourself a dish that’s impossible to resist. Loaded scalloped potatoes are the perfect side dish for any occasion—from casual family dinners to festive holiday feasts. Every layer of these potatoes is infused with flavor, creating a dish that’s both indulgent and unforgettable.

this RECIPE

I remember the first time I made scalloped potatoes from scratch. It was a chilly autumn evening, and I was hosting my in-laws for dinner. I wanted to impress them, but the pressure was on. As I sliced the potatoes paper-thin and whisked together the creamy sauce, the warm, buttery scent filled my kitchen. By the time I pulled the bubbling, golden-brown dish out of the oven, I knew it was a winner. Watching everyone go back for seconds (and thirds!) made all the effort worth it.

The story behind scalloped potatoes

Scalloped potatoes, also known as gratin potatoes, trace their origins back to classic French cooking. “Gratin” refers to the crisp, golden crust formed on top, typically from cheese and breadcrumbs. Over the years, different cultures have adapted the dish to suit their tastes, adding ingredients like cream, garlic, or—like in this recipe—bacon. This loaded version is unapologetically indulgent, taking the traditional recipe to new heights with layers of cheese, caramelized onions, and crispy bacon.

Let’s talk ingredients: the stars of the show

This recipe features simple, wholesome ingredients that come together to create something extraordinary. Here’s what you need to know about each of them:

• Potatoes: Yukon Gold or Russet potatoes work best here. Yukons are buttery and hold their shape beautifully, while Russets are softer and absorb the sauce for extra creaminess. If you’re in a pinch, a mix of both works just fine!
• Cheese: I used a combination of sharp cheddar and Gruyere, but you can easily swap in mozzarella, Monterey Jack, or even smoked Gouda for a unique twist. The cheese adds richness and that irresistible melty layer.
• Bacon: Smoky, crispy bacon is the ultimate flavor booster. You can substitute turkey bacon or even plant-based bacon if needed.
• Onions: Caramelized onions bring a subtle sweetness that balances the richness of the dish. Sweet onions like Vidalia are ideal, but yellow onions work perfectly too.
• Whole milk: The base of the creamy sauce. For extra decadence, swap half the milk for heavy cream, or use unsweetened almond milk for a lighter option.
• Butter and flour: These form the roux, which thickens the sauce and gives it a velvety texture.

Kitchen gear: what you need

For this recipe, you don’t need any fancy gadgets—just a few trusty kitchen tools:

• A sharp knife or mandoline: Slicing the potatoes thinly and evenly is key for even cooking. A mandoline makes this task a breeze (just watch your fingers!), but a sharp knife works just as well.
• A medium skillet: You’ll use this to caramelize the onions and cook the bacon. A non-stick or stainless-steel skillet works great.
• A whisk: Crucial for making the roux and ensuring the sauce is lump-free.
• A 9×13-inch baking dish: This size is perfect for layering all the ingredients. A deep 9×9 dish works too, but the layers will be taller.

Step-by-step: how to make loaded scalloped potatoes

1. Prep the oven and pan

Start by preheating your oven to 350°F. Grease your baking dish lightly with butter—it’s an easy way to prevent sticking and adds a bit of flavor.

2. Caramelize the onions

Heat olive oil in a skillet over medium heat. Add the thinly sliced onions, season with salt and pepper, and cook, stirring occasionally. You’ll know they’re done when they turn a rich caramel color and smell sweet. This can take 20-25 minutes, so be patient! Set them aside.

Tip: If you’re short on time, you can cook the onions over medium-high heat and stir more frequently—but keep a close eye to avoid burning.

3. Cook the bacon

Using the same skillet, cook the bacon until it’s crispy. Drain it on paper towels and crumble once cool. (Or, bake it in the oven while the onions cook to save time!)

4. Make the creamy sauce

In a clean skillet or saucepan, melt the butter over medium heat. Sprinkle in the flour and whisk constantly for about 2 minutes to cook out the raw taste. Slowly pour in the milk while whisking, ensuring no lumps form. Bring the mixture to a simmer and cook for 2-3 minutes until slightly thickened. Season with salt and pepper, then remove from heat.

5. Assemble the layers

Now for the fun part! Layer half the potato slices evenly in the prepared baking dish. Top with half of the caramelized onions, half the bacon, half the shredded cheese, and half the creamy sauce. Repeat with the remaining ingredients for a second layer.

6. Bake to perfection

Cover the dish tightly with foil and bake for 1 hour. Then, remove the foil and bake for an additional 30 minutes, or until the potatoes are tender and the top is golden and bubbly. Let the dish cool for 10 minutes before serving (this helps everything set up nicely).

Variations and adaptations

This recipe is endlessly adaptable! Here are some ideas:

• Vegetarian: Skip the bacon and add sautéed mushrooms or roasted red peppers for a meat-free version.
• Gluten-free: Swap the all-purpose flour for a gluten-free blend, or use cornstarch to thicken the sauce.
• Vegan: Use plant-based milk, vegan butter, and dairy-free cheese. Tempeh bacon or smoked paprika can replace the bacon.
• Spicy: Add a pinch of red pepper flakes to the sauce, or sprinkle sliced jalapeños between the layers.
• Seasonal: For fall, try adding roasted butternut squash or sweet potatoes. In spring, mix in fresh herbs like thyme or parsley.

Serving and presentation ideas

To serve, scoop generous portions onto plates and garnish with a sprinkle of fresh parsley or chives for a pop of color. This dish pairs beautifully with roasted chicken, glazed ham, or a crisp green salad. If you’re hosting, serve it in the baking dish to show off those gorgeous layers, or plate individual portions for a more formal touch.

Drink pairings

For a cozy dinner, pair these loaded scalloped potatoes with a glass of Chardonnay or a light Pinot Noir. If you’re serving it alongside brunch, a mimosa or Bloody Mary works wonderfully. And for a non-alcoholic option, try sparkling water with a twist of lemon.

Storage and reheating tips

Got leftovers? Lucky you! Store them in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F, covered with foil, until warmed through. You can also microwave individual portions, but the texture will be softer. Freezing isn’t ideal for this dish, as the sauce can separate.

Scaling the recipe

Need to feed a crowd? Double the recipe and use a larger baking dish. If you’re cooking for fewer people, halve the ingredients and bake in an 8×8 dish. Keep an eye on the baking time—it might be slightly shorter for a smaller batch.

Troubleshooting tips

• Sauce too thin? Make sure the roux cooks long enough before adding milk. If it’s still thin after simmering, whisk in a slurry of cornstarch and water.
• Potatoes not tender? Slice them thinner next time, or bake for an extra 10-15 minutes.
• Burnt edges? Cover the dish loosely with foil if the top browns too quickly.

Wrap-up

These loaded scalloped potatoes are the ultimate crowd-pleaser, combining layers of creamy, cheesy goodness with smoky bacon and sweet onions. Whether you’re serving them for a holiday dinner or a weeknight treat, they’re sure to impress. I can’t wait for you to try this recipe and make it your own. Let me know how it turns out—I’d love to hear about your variations and twists!

FAQs

1. Can I make this ahead of time?
Yes! Assemble the dish, cover, and refrigerate for up to 24 hours. Add 10-15 minutes to the baking time if starting cold.

2. Can I use pre-shredded cheese?
Sure, but freshly grated cheese melts better and has a creamier texture.

3. What’s the best way to slice potatoes evenly?
A mandoline slicer works best, but a sharp knife does the trick if you’re careful.

4. Can I freeze this dish?
It’s not ideal, as the sauce may separate upon reheating. If you must freeze it, do so before baking and thaw completely before cooking.

5. How do I reheat leftovers?
Cover with foil and bake at 350°F until heated through, or microwave individual portions.

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