Preheat oven to 400° F. Line a baking sheet with aluminum foil. Arrange the slices of bacon on the baking sheet. Place in the oven and bake for 16-20 minutes, until crisp. Transfer the bacon to a paper towel lined plate to drain. Once cool, crumble the bacon.
Reduce the heat to 350° F. Grease a large baking dish with cooking spray. Set aside.
Drizzle the olive oil into a medium skillet and bring to medium heat. Once hot, add the onions and season with salt and pepper. Cook and stir occasionally until the onions are caramel in color. Remove the skillet from the heat.
In a saucepan, melt the butter over medium heat. Sprinkle the flour over the butter and whisk to form a roux. Let sit and cook for 2 minutes. Then slowly add the milk while whisking regularly. Bring to a simmer and let cook for 3 minutes. Remove the pan from the heat and set aside.
Layer half of the potatoes, then add half of the caramelized onions, followed by half the bacon, half the cheese, and then half of the roux sauce. Repeat the process a second time.
Cover the baking dish with aluminum foil and bake for 1 hour. Remove foil and bake an additional 30 minutes. Remove from oven and let cool for 10 minutes before serving.
It doesn't get much better than sitting down with a big bowl of homemade soup as the temperatures drop outside. View Recipes >
What to eat before the Big Meal?
Here are a few recipe ideas to have before your Thanksgiving Day meal. Why not start off the day with something a little sweeter? Maybe a dish with apples? The perfect fall fruit, crisp, juicy and delicious. Or maybe you're in the mood for a hearty brunch, something with a little of everything. View Recipes >
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Loaded Scalloped Potatoes
Serves 10
Ingredients:
1 lb bacon
2 tablespoons extra virgin olive oil
2 yellow onions, thinly sliced
4 tablespoons unsalted butter
4 tablespoons flour
3 cups whole milk
3 lb Yukon potatoes, peeled and thinly sliced
8 oz sharp cheddar cheese
Ground black pepper, to taste
Salt, to taste
Directions:
Preheat oven to 400° F. Line a baking sheet with aluminum foil. Arrange the slices of bacon on the baking sheet. Place in the oven and bake for 16-20 minutes, until crisp. Transfer the bacon to a paper towel lined plate to drain. Once cool, crumble the bacon.
Reduce the heat to 350° F. Grease a large baking dish with cooking spray. Set aside.
Drizzle the olive oil into a medium skillet and bring to medium heat. Once hot, add the onions and season with salt and pepper. Cook and stir occasionally until the onions are caramel in color. Remove the skillet from the heat.
In a saucepan, melt the butter over medium heat. Sprinkle the flour over the butter and whisk to form a roux. Let sit and cook for 2 minutes. Then slowly add the milk while whisking regularly. Bring to a simmer and let cook for 3 minutes. Remove the pan from the heat and set aside.
Layer half of the potatoes, then add half of the caramelized onions, followed by half the bacon, half the cheese, and then half of the roux sauce. Repeat the process a second time.
Cover the baking dish with aluminum foil and bake for 1 hour. Remove foil and bake an additional 30 minutes. Remove from oven and let cool for 10 minutes before serving.
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