Experience the epitome of comfort food with our tantalizing Loaded Scalloped Potatoes recipe. This dish features layers of thinly sliced potatoes, caramelized onions, crispy bacon, and a velvety cheese sauce, creating a symphony of flavors and textures that will leave you craving more. Perfect for family dinners, potlucks, or holiday gatherings, these scalloped potatoes are sure to become a favorite in your recipe repertoire.

Ingredients:

• 2 tbsp extra virgin olive oil
• 2 medium onions, thinly sliced
• 12 oz bacon, cooked and crumbled
• 4 tbsp unsalted butter
• 4 tbsp all-purpose flour
• 3 cups whole milk
• 3 lbs potatoes, thinly sliced (Yukon or russet)
• 8 oz cheese (sharp cheddar, Gruyere, or your favorite)
• Salt and pepper, to taste

Directions:

1. Preheat and Prepare: Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch or deep 9×9-inch baking dish with butter and set it aside.
2. Caramelize Onions: In a medium skillet, heat the olive oil over medium heat. Add the thinly sliced onions, season with salt and pepper to taste, and cook until caramelized. Remove the onions from the skillet and set them aside.
3. Prepare Bacon: Cook the bacon until crisp. Alternatively, bake the bacon while the onions are cooking to save time. Once cooked, remove the bacon from the skillet, drain the grease, and wipe the skillet clean.
4. Make Cheese Sauce: Melt the butter in the skillet over medium heat. Sprinkle the flour over the melted butter and whisk to form a roux. Cook for about 2 minutes. Slowly pour in the milk, whisking constantly. Bring the roux to a simmer and let it thicken slightly. Remove the sauce from the heat and set it aside.

Assembly:

1. Layer Ingredients: Begin by layering half of the thinly sliced potatoes, half of the caramelized onions, half of the crumbled bacon, half of the cheese, and half of the sauce in the prepared baking dish, in that order. Repeat the layers.
2. Bake: Cover the baking dish with foil and bake for 1 hour. Then, remove the foil and bake for an additional 30 minutes or until the potatoes are easily pierced with a fork.
3. Serve: Remove the loaded scalloped potatoes from the oven and let them cool for 10 minutes before serving.

Prep Time: 20 minutes
Cooking Time: 1 hour 30 minutes
Total Time: 1 hour 50 minutes
Servings: 10

Serving and Storage Tips:

Serving Tips:

1. Freshly Baked Presentation: Serve the Loaded Scalloped Potatoes piping hot directly from the oven to maximize their deliciousness. The aroma will entice your guests and enhance their dining experience.
2. Garnish with Fresh Herbs: Sprinkle chopped fresh parsley or chives over the top of the scalloped potatoes just before serving for a pop of color and a burst of freshness.
3. Pair with Protein: Complement the richness of the scalloped potatoes with a protein-rich main dish such as roasted chicken, grilled steak, or baked salmon for a well-balanced meal.
4. Side Dish Sensation: Serve the scalloped potatoes as a side dish alongside your favorite entrees, such as ham, roast turkey, or grilled vegetables, to elevate the entire meal.
5. Individual Servings: Use a serving spoon to scoop out individual portions of the scalloped potatoes onto plates for easy serving and portion control.

Storage Tips:

1. Refrigeration: Store any leftover Loaded Scalloped Potatoes in an airtight container in the refrigerator for up to 3-4 days. Reheat individual servings in the microwave or oven before serving.
2. Freezing Option: If you have a large batch of leftover scalloped potatoes, you can freeze them for future enjoyment. Transfer the cooled potatoes to freezer-safe containers or resealable bags and freeze for up to 1-2 months. Thaw in the refrigerator overnight before reheating.
3. Make-Ahead Preparation: To save time on busy days, prepare the scalloped potatoes in advance and refrigerate them overnight before baking. Simply cover the assembled dish tightly with plastic wrap or aluminum foil and bake as directed when ready to serve.
4. Reheating Instructions: Reheat refrigerated or frozen scalloped potatoes in a preheated oven at 350°F (175°C) until heated through, about 20-30 minutes for refrigerated potatoes and 40-50 minutes for frozen potatoes. Alternatively, microwave individual portions until warmed to your liking.
5. Serve with Freshness: Garnish reheated scalloped potatoes with additional fresh herbs or a dollop of sour cream to add a touch of brightness and flavor before serving.

FAQs:

1. Can I use different types of potatoes for this recipe? Yes, you can use Yukon Gold, Russet, or red potatoes depending on your preference. Each type will yield slightly different textures and flavors.

2. Can I make this recipe ahead of time? Yes, you can assemble the scalloped potatoes ahead of time and refrigerate them overnight before baking. This makes it convenient for meal prep or entertaining.

3. Can I omit the bacon for a vegetarian version? Absolutely! You can omit the bacon or substitute it with vegetarian bacon or additional vegetables for a meat-free option.

4. Can I use pre-shredded cheese instead of shredding it myself? Yes, you can use pre-shredded cheese for convenience. However, freshly shredded cheese tends to melt more smoothly and has better flavor.

 5. Can I freeze leftovers of this dish? Yes, you can freeze leftover scalloped potatoes for up to 1-2 months. Ensure they are tightly wrapped or stored in an airtight container to maintain freshness.

6. How do I prevent the potatoes from sticking to the baking dish? Grease the baking dish generously with butter or cooking spray before layering the potatoes to prevent sticking.

7. Can I use a different type of cheese for the sauce? Yes, you can use your favorite cheese or a combination of cheeses such as Gruyere, Swiss, or Monterey Jack for a unique flavor profile.

8. Can I adjust the seasonings to suit my taste preferences? Absolutely! Feel free to adjust the salt, pepper, and any other seasonings to your liking. You can also add herbs or spices for additional flavor.