Loaded Scalloped Potatoes
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If you crave creamy, cheesy goodness with every forkful, my Loaded Scalloped Potatoes are your new best friend. Packed with crispy bacon and lots of cheese, each layer is a perfect blend of textures and flavors that will have everyone asking for seconds.
One of my favorite side dishes ever, right next to mashed potatoes, has to be these scalloped potatoes. They are loaded with cheese and bacon, they’re super creamy and so tender. What can I say other than I love my comfort food, and these scalloped potatoes scream comfort food.
While scalloped potatoes are usually a holiday side dish, I love mine for our Sunday dinners next to a nice roast chicken. My favorite part about these potatoes though has to be that top crust. This is why usually I like to put the broiler on for the last 5 minutes to get a nice crust going on, but maybe that’s just me. Sometimes I don’t even have them as a side dish, I just scoop some up into a plate and enjoy them on their own, they really are filling and fulfilling.
Before You Start
- Choose the Right Potatoes: Use starchy potatoes like Russets. They break down nicely and create a creamier sauce.
- Slice Evenly: Slice the potatoes thinly and evenly for consistent cooking. A mandoline slicer can help keep the slices uniform.
- Grate Your Own Cheese: For the best melt, grate cheese from a block instead of using pre-shredded cheese, which contains anti-caking agents that can affect the sauce’s texture.
- Don’t Skip the Soaking: If you slice your potatoes ahead of time, soak them in cold water to prevent browning. Make sure to dry them thoroughly before using.
- Layer Flavorfully: When layering the potatoes, add a bit of salt and pepper between layers to ensure every bite is well-seasoned.
- Watch the Baking Time: If the top is browning too quickly, cover the dish with foil during the first half of baking to avoid burning.
Ingredients You’ll Need
- Russet Potatoes: Russets are probably the best to use because they have more starch, but you can substitute with Yukon Golds if you need.
- Butter: Use unsalted butter so that you can control the sodium content in your dish.
- Garlic: This is optional but I love a bit of garlic in my dish.
- Heavy Cream: To make the sauce extra creamy. You can swap with half-and-half for a lighter dish, but the sauce may be thinner.
- Milk: Helps balance the richness of the cream. Feel free to use whole, 2%, or even plant-based milk, but avoid skim milk for best results.
- Cheddar Cheese: Melts beautifully for a gooey, cheesy top. Use sharp cheddar for more flavor or substitute with Gruyère for a nutty twist.
- Bacon: Because bacon makes everything better! For a meat-free version, skip the bacon or use veggie bacon bits.
- Salt and Pepper: Essential for seasoning each layer. Don’t skip these, as they bring out the flavors of the other ingredients.
Start by preheating your oven to 400℉ (204°C).
Melt 4 tablespoons of butter over medium heat. Add 3 minced garlic cloves and cook for 30 seconds to 1 minute until fragrant. Stir in 4 tablespoons of all-purpose flour and cook for 1-2 minutes, forming a roux. Gradually whisk in 2 cups of chicken broth and whisk until well combined. Cook for another minute then add in the 2 cups of heavy cream, cooking until the sauce thickens, about 2 minutes. Season with salt and pepper to taste and a pinch of nutmeg.
Tip: Cooking the flour helps eliminate its raw taste, making for a better sauce consistency.
Begin by spreading a couple of ladlefuls of the creamy sauce at the bottom of a 9×13 inch baking dish. Next, arrange ⅓ of the sliced potatoes evenly over the sauce. Follow this with another layer of sauce, ensuring the potatoes are fully covered. Sprinkle 1⅓ cups of shredded cheddar cheese and ⅓ of the of crumbled bacon over the sauce.
Repeat these layers two more times, finishing with a final layer of sauce, cheddar cheese, and bacon. Lastly, scatter 1 tablespoon of chopped chives on top for a fresh, vibrant garnish.
Cover the baking dish with aluminum foil and place it in the preheated oven. Bake for 45 minutes. After 45 minutes, remove the foil and continue baking for another 45 minutes or until the potatoes are fork-tender and the top is beautifully golden and bubbly. Once baked, let the dish sit for a few minutes to set. Garnish with the remaining chives and serve.
Tip: Covering the dish for the first part of baking traps steam, which helps cook the potatoes evenly.
How To Serve
These scalloped potatoes are, obviously, a side dish, so it’s safe to say they go with pretty much any protein. Here are some ideas:
Prime Rib Roast
Easy Meatloaf
Bourbon Glazed Baked Ham
Baked Lemon Pepper Salmon
Frequently Asked Questions
Can I Make Loaded Scalloped Potatoes Ahead of Time?
Absolutely! You can prepare the Loaded Scalloped Potatoes up to a day in advance. Simply assemble the dish and cover it tightly with aluminum foil or plastic wrap. Store it in the refrigerator until you’re ready to bake. When it’s time to cook, add an extra 10-15 minutes to the baking time if it’s coming straight from the fridge.
How Should I Store Leftover Scalloped Potatoes?
To store leftovers, let the scalloped potatoes cool completely. Transfer them to an airtight container and refrigerate for up to 4 days.
Can I Freeze Scalloped Potatoes?
Yes, you can freeze them! After assembling the dish, cover it tightly with aluminum foil and place it in a freezer-safe container or heavy-duty freezer bag. It can be frozen for up to 3 months. To bake from frozen, increase the baking time by about 30 minutes and remove the foil during the last 15 minutes to allow the top to brown.
How Do I Reheat Scalloped Potatoes?
Preheat your oven to 350℉ and place the leftovers in an oven-safe dish. Cover with foil to prevent drying out and bake for about 20-25 minutes, or until heated through.
Can I Customize the Recipe with Different Cheeses?
Absolutely! Feel free to experiment with other cheeses like Gruyère, Monterey Jack, or mozzarella for a different taste profile.
More Delicious Recipes To Try
- Mashed Potatoes
- Roasted Broccoli
- Italian Parmesan Roasted Potatoes
- Cheesy Bacon Ranch Potatoes
- Scalloped Sweet Potatoes
- Roasted Potatoes with Garlic Sauce
- Potatoes Au Gratin
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Loaded Scalloped Potatoes
Video
Ingredients
- 4 tablespoons butter (unsalted)
- 3 cloves garlic (minced)
- 4 tablespoons all-purpose flour
- 2 cups chicken broth (low sodium)
- 2 cups heavy cream
- ½ teaspoon salt (or to taste)
- ½ teaspoon pepper (or to taste)
- ⅛ teaspoon nutmeg (ground)
- 3 pounds potatoes (sliced ⅛ inch thin, like Russets or Yukon Gold)
- 4 cups cheddar cheese (shredded)
- 12 slices bacon (fried and crumbled)
- 2 tablespoon chives (chopped)
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
- Preheat your oven to 400℉ (204℃).
- Melt the butter in a saucepan or skillet over medium heat. Add the garlic and cook for 30 seconds until the garlic is aromatic.
- Sprinkle the flour over the garlic/butter then whisk well until combined with the butter. Add the chicken broth and whisk until combined. It should look like a thick paste.
- Cook for another minute while stirring, then add the heavy cream and whisk until smooth.
- Season with salt, pepper and nutmeg. Continue cooking for 2 more minutes until the sauce comes to a simmer and thickens. Remove the saucepan from the heat and set aside.
- Start layering. Start with a spreading a couple ladlefuls of the sauce over the bottom of a 9×13 inch baking dish. Spread a third of the sliced potatoes over the sauce in an even layer (see video). Top with more of the sauce to cover the potatoes. Top with a third of the cheddar cheese and then a third of the bacon.
- You should have enough ingredients for 3 layers of potatoes. Continue layering with potatoes, sauce, cheese, bacon and repeat. Finally sprinkle with half the chives.
- Cover with foil and bake for 45 minutes. Uncover and finish baking for for another 45 minutes or until the potatoes are fork tender.
- Garnish with remaining chives and serve warm.
Notes
- Perfect Potato Slices: Use a sharp knife or a mandoline to slice the potatoes evenly at ⅛ inch for uniform cooking and a creamy texture.
- Creamy Sauce Tips: Whisk the flour into the melted butter and garlic thoroughly to avoid lumps.
- Cheese Choice: Shredded sharp cheddar will give you the best melt and flavor, but feel free to mix in Gruyère or other cheeses.
- Layering Technique: Start with a generous layer of sauce at the bottom to prevent the potatoes from sticking.
- Make Ahead Option: Assemble the dish a day in advance and refrigerate.
Nutrition Information
Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.
