Ingredients
Scale
- 6 cups thinly sliced potatoes (about 3 large russets)
- 1 large onion, thinly sliced
- 4 slices bacon
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 2 cups milk
- 1 1/2 cups shredded sharp cheddar cheese
- Salt and pepper, to taste
- Olive oil, for caramelizing onions
Instructions
- Preheat oven to 350°F (175°C).
- Caramelize onions: Heat olive oil in a skillet over medium heat. Add sliced onions, salt, and pepper. Cook, stirring occasionally, until onions are golden brown and caramelized. Remove and set aside.
- Cook bacon until crisp, then crumble and set aside.
- Make the roux: Melt butter in a saucepan over medium heat. Whisk in flour and cook for 2 minutes. Slowly whisk in milk and bring to a simmer, cooking until slightly thickened, about 2-3 minutes. Remove from heat.
- Layer half of the potatoes in a greased baking dish. Top with half the caramelized onions, half the bacon, half the cheese, and half the sauce.
- Repeat layering with remaining potatoes, onions, bacon, cheese, and sauce.
- Cover with foil and bake for 1 hour. Remove foil and bake an additional 30 minutes or until potatoes are tender and easily pierced with a fork.
- Let cool for 10 minutes before serving.
Notes
For best results, use russet potatoes for their high starch content which absorbs the creamy sauce well. Caramelizing the onions adds a deep sweetness that balances the savory bacon and cheese. Letting the dish rest before serving helps it set for easier slicing.
- Prep Time: 20 minutes
- Cook Time: 1 hour 30 minutes
- Method: Side Dish
- Cuisine: American
Nutrition
- Calories: 420
- Sugar: 5g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 70mg