Description
These Loaded Scalloped Potatoes are a decadent twist on the classic—featuring tender Yukon Gold potatoes layered with creamy sauce, crispy bacon, caramelized onions, and plenty of gooey cheese. It’s the ultimate side dish for holidays or hearty dinners.
Ingredients
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3 lbs Yukon Gold potatoes, thinly sliced
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2 medium onions, thinly sliced
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1 tbsp olive oil or butter (for caramelizing onions)
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6 slices bacon, cooked and crumbled
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2 cups shredded cheddar cheese
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1 cup shredded mozzarella cheese
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2 cups heavy cream
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1 cup whole milk
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3 tbsp all-purpose flour
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3 tbsp unsalted butter
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2 cloves garlic, minced
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Salt and pepper to taste
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Optional: chopped chives or parsley for garnish
Instructions
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Prep Oven & Pan:
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Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish.
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Caramelize Onions:
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In a skillet over medium heat, add olive oil and sliced onions.
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Cook, stirring often, until golden and caramelized (15–20 minutes). Set aside.
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Make Sauce:
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In a saucepan, melt butter over medium heat. Add garlic and cook 1 minute.
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Whisk in flour to form a roux, cook 1–2 minutes.
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Gradually whisk in cream and milk. Cook until thickened (5–7 minutes).
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Stir in salt, pepper, and half the cheese.
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Assemble:
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Layer half the potatoes in prepared dish. Top with half the onions, half the bacon, and half the cheese sauce.
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Repeat layers. Top with remaining shredded cheeses.
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Bake:
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Cover with foil and bake for 40 minutes. Remove foil and bake another 20–25 minutes until bubbly and golden.
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Serve:
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Let rest 10 minutes. Garnish with chives or parsley if desired.
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Notes
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Use a mandoline for uniform potato slices.
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Substitute Gruyère or Monterey Jack for flavor variation.
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Great make-ahead dish—assemble, refrigerate, and bake when ready.
- Prep Time: 20 minutes
- Cook Time: 1 hour 5 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
