Loaded Scalloped Potatoes
These Loaded Scalloped Potatoes are the ultimate comfort food, combining layers of tender, thinly sliced potatoes with a creamy, cheesy sauce and topped with crispy bacon. Packed with flavor and textures, this dish is perfect for family dinners, holidays, or potlucks. It’s a twist on the classic scalloped potatoes but with all the indulgent toppings you love!
When I first made these Loaded Scalloped Potatoes, it quickly became a requested favorite in our household. My husband loves the crispy bacon on top, while my kids can’t resist the creamy, cheesy sauce that coats each layer of soft potatoes. It has become our go-to side dish for Sunday dinners, and it always brings the family together around the table. It’s hearty, satisfying, and full of flavor – the perfect comfort food that warms both the heart and stomach!
Why You’ll Love Loaded Scalloped Potatoes
•Cheesy & Creamy Goodness: Layers of soft potatoes, smothered in a rich, creamy cheese sauce, make this dish irresistible.
•Perfect for Special Occasions: This dish is ideal for holidays or gatherings when you want to impress with a comforting yet indulgent side.
•Bacon Makes Everything Better: Topped with crispy bacon, this recipe takes scalloped potatoes to the next level.
•Family Favorite: It’s a guaranteed hit with kids and adults alike, and it’s a great way to elevate classic potatoes.
Ingredients Notes for Loaded Scalloped Potatoes
•Potatoes: Use Yukon Gold or Russet potatoes for their creamy texture when baked.
•Cheese: Cheddar cheese is a must for that rich flavor, but you can add mozzarella or Gruyère for extra cheesiness.
•Cream: Heavy cream and milk create the perfect creamy sauce. You can substitute half-and-half if desired.
•Bacon: Crispy, crumbled bacon adds a smoky, salty kick that balances the richness.
•Green Onions: Fresh green onions on top add a burst of color and flavor.
Recipe Steps for Loaded Scalloped Potatoes
Step 1: Prep the Potatoes
1.Preheat your oven to 375°F (190°C).
2.Peel and thinly slice 4-5 medium Yukon Gold or Russet potatoes. Use a mandoline for even slices if you have one.
Step 2: Make the Cheese Sauce
1.In a saucepan, melt 2 tablespoons of butter over medium heat.
2.Whisk in 2 tablespoons of flour to create a roux, cooking for 1-2 minutes until lightly golden.
WANT TO SAVE THIS RECIPE?
Just drop your email here and I'll send it right away! Plus you'll get new recipes from me every week. Yes please!
3.Slowly add 1 cup of milk and 1/2 cup of heavy cream, whisking constantly to avoid lumps.
4.Stir in 1 1/2 cups of shredded cheddar cheese and season with salt and pepper to taste. Continue stirring until the cheese is fully melted and smooth.
Step 3: Assemble the Layers
1.Grease a 9×13-inch baking dish. Layer half of the sliced potatoes in the dish.
2.Pour half of the cheese sauce over the potatoes, spreading it evenly.
3.Repeat with the remaining potato slices and cheese sauce.
Step 4: Bake the Potatoes
1.Cover the dish with foil and bake for 45-50 minutes until the potatoes are tender.
2.Remove the foil and bake for an additional 15 minutes to allow the top to become golden and bubbly.
Step 5: Add the Toppings
1.While the potatoes are baking, cook 4-6 slices of bacon until crispy. Crumble the bacon once it has cooled.
2.After removing the potatoes from the oven, top them with the crumbled bacon, an additional 1/2 cup of shredded cheese, and chopped green onions.
3.Bake for another 5-10 minutes until the cheese has melted and everything is hot.
Storage Options
•Refrigerator: Store any leftovers in an airtight container for up to 4 days. Reheat in the oven or microwave before serving.
•Freezer: You can freeze this dish before adding the bacon and toppings. Wrap it tightly with plastic wrap and foil, and freeze for up to 3 months.
Variations & Substitutions
•Add Vegetables: Mix in sautéed mushrooms, spinach, or caramelized onions for extra flavor.
•Spicy Kick: Add diced jalapeños or a sprinkle of red pepper flakes for some heat.
•Cheese Varieties: Swap cheddar for Gruyère, Monterey Jack, or a combination of your favorite cheeses.
Loaded Scalloped Potatoes
Ingredients
- 2 lbs potatoes such as Yukon Gold or Russet, thinly sliced
- 1 cup shredded cheddar cheese
- 1/2 cup grated Parmesan cheese
- 1/2 cup cooked bacon crumbled
- 1 small onion finely chopped
- 3 cups heavy cream or half-and-half
- 2 cloves garlic minced
- 1 teaspoon dried thyme or 1 tablespoon fresh thyme
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon cayenne pepper optional, for a kick
- Fresh chives or parsley chopped (for garnish)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking dish.
- Prepare the Cream Mixture: In a mixing bowl, combine the heavy cream, minced garlic, dried thyme, salt, black pepper, and cayenne pepper (if using). Mix well.
- Layer the Potatoes: Arrange half of the sliced potatoes in the bottom of the prepared baking dish. Sprinkle half of the chopped onion, half of the crumbled bacon, half of the cheddar cheese, and half of the Parmesan cheese over the potatoes.
- Repeat Layers: Add the remaining potatoes in another layer, followed by the rest of the onions, bacon, cheddar, and Parmesan cheeses.
- Pour Cream Mixture: Carefully pour the cream mixture evenly over the layered potatoes, ensuring that the potatoes are mostly submerged.
- Bake: Cover the baking dish with aluminum foil and bake in the preheated oven for 45 minutes. After 45 minutes, remove the foil and bake for an additional 15-20 minutes, or until the potatoes are tender and the top is golden and bubbly.
- Cool and Serve: Allow the scalloped potatoes to cool for a few minutes before serving. Garnish with chopped chives or parsley if desired.
