Ingredients
Scale
- 2 tbsp extra virgin olive oil
- 2 onions medium, 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 (use Yukon or russet)
- 8 oz cheese I used a combination of sharp cheddar and Gruyere, any cheese will work
- salt and pepper to taste
Instructions
- Preheat the oven: Get your oven warmed up to 350°F, and lightly grease your baking dish with butter. Trust me, this small step saves you from scrubbing stuck-on potatoes later!
- Caramelize the onions: Heat olive oil in a skillet over medium heat. Add your thinly sliced onions with a pinch of salt and pepper, then let them cook down, stirring occasionally, until they turn a gorgeous golden-brown color. This takes about 15-20 minutes, but the flavor payoff is worth it. (Tip: If they start sticking, add a splash of water or broth to loosen them up.)
- Cook the bacon: In the same skillet, cook your bacon until it’s crispy. Baking the bacon on a sheet pan in the oven is an easy alternative if you want to multitask. Once cooked, let it cool slightly, then crumble into bite-sized pieces.
- Make the sauce: Melt butter in the skillet over medium heat, then whisk in the flour to form a roux. Let it cook for about 2 minutes (this gets rid of the raw flour taste), then slowly pour in the milk while whisking constantly. Bring the mixture to a simmer and let it thicken slightly—about 2-3 minutes. Season with salt and pepper, then take it off the heat.
- Assemble the layers: Start with a layer of half the potatoes in your baking dish, then add half the caramelized onions, half the bacon, half the cheese, and half the sauce. Repeat the layers until everything’s used up. (Pro tip: Save a little extra cheese and bacon for sprinkling on top—it makes for a gorgeous golden crust.)
- Bake to perfection: Cover the dish with foil and bake for 1 hour. Then, remove the foil and bake for an additional 30 minutes, or until the potatoes are fork-tender and the top is bubbly and golden.
- Cool and serve: Let the dish cool for about 10 minutes before serving. This allows the sauce to thicken and the layers to set up beautifully.
Notes
Serving ideas: take it to the next level
For a dinner party, garnish the top with chopped parsley or chives for a pop of color. Serve these potatoes alongside roasted chicken, glazed ham, or a hearty vegetable stew. For a potluck, scoop portions into small ramekins for an elegant individual serving option. And let’s be honest, these are perfectly indulgent on their own with a simple green salad to balance things out.
- Prep Time: 20 minutes
- Cook Time: 1 hour 30 minutes
- Category: dinner