Cheesy Scalloped Potato and Bacon Casserole
A creamy and cheesy casserole that combines layers of potatoes, bacon, and rich cheese sauce, perfect for comfort food lovers.
Equipment
- Baking Dish 9x13 or deep 9x9
- Skillet For cooking bacon and onions
- Whisk For making the roux
Ingredients
Main Ingredients
- 2 tablespoon extra virgin olive oil
- 2 medium onions, thinly sliced
- 12 ounce bacon, cooked and crumbled
- 4 tablespoon unsalted butter
- 4 tablespoon all-purpose flour
- 3 cup whole milk
- 3 pound potatoes, thinly sliced Yukon or russet
- 8 ounce cheese (sharp cheddar and Gruyere mix)
- 1 teaspoon salt
- 1 teaspoon pepper
Instructions
- Preheat the oven to 350°F. Lightly grease a 9x13 or deep 9x9 baking dish with butter and set it aside.
- In a medium skillet, heat olive oil over medium heat. Add thinly sliced onions, season with salt and pepper, and cook until caramelized, about 10-15 minutes. Remove from the skillet and set aside.
- Cook the bacon until crisp. Alternatively, bake the bacon while cooking the onions to save time. Remove the bacon, drain the grease, and wipe the skillet clean.
- Melt butter over medium heat. Sprinkle flour over the butter and whisk to form a roux. Cook for 2 minutes until bubbly but not browned.
- Slowly add the milk while whisking constantly. Bring the roux to a simmer and let it thicken slightly, about 2 to 3 minutes after simmering. Remove from heat and set aside.
- In the prepared baking dish, layer half of the potatoes, half of the caramelized onions, half of the bacon, half of the cheese, and half of the sauce in that order. Repeat the layers with the remaining ingredients.
- Cover the baking dish with foil and bake for 1 hour. After that, remove the foil and bake for an additional 30 minutes or until the potatoes are easily pierced with a fork.
- Remove from the oven and let it cool for 10 minutes before serving to allow the layers to set.
Notes
For a twist, try adding a layer of thinly sliced ham or cooked ground beef between the potato layers for extra flavor.