If you are craving a comforting, crowd-pleasing side dish that feels like a warm hug on a plate, this Loaded Scalloped Potatoes Recipe is exactly what you need. Layers of silky, tender potatoes bathed in a rich cheddar cream sauce, topped with crispy bacon and fresh chives make each bite irresistibly creamy and flavorful. Perfect for family dinners or holiday feasts, this recipe balances simplicity and indulgence so beautifully, it’s bound to become a staple in your kitchen.
Ingredients You’ll Need
The magic of this Loaded Scalloped Potatoes Recipe lies in its straightforward but essential ingredients that together create a symphony of flavors and textures. Each ingredient plays a vital role, from the creamy dairy elements providing lusciousness to the crispy bacon adding a smoky crunch, and the potatoes delivering comfort and substance.
- 3 pounds Yukon Gold or Russet potatoes: These thinly sliced potatoes offer the perfect texture and flavor base for the dish.
- 2 cups heavy cream: Adds luxurious richness and smoothness to the sauce.
- 1 ½ cups whole milk: Balances the cream to create a perfectly velvety sauce without being too heavy.
- 2 cups shredded cheddar cheese: Melts into the sauce for that classic sharp, cheesy flavor.
- 2 tablespoons butter: Essential for making the roux and adding depth to the sauce.
- 2 tablespoons all-purpose flour: Thickens the cream sauce to the perfect consistency.
- 2 cloves garlic, minced: Infuses the sauce with a subtle aromatic bite.
- 1 teaspoon salt: Enhances all the flavors beautifully.
- ½ teaspoon black pepper: Adds just a hint of warmth and spice.
- 6 slices bacon, cooked and crumbled: Provides a deliciously smoky crunch on top.
- 2 tablespoons chopped chives or green onions: Adds a fresh, vibrant finish and color contrast.
How to Make Loaded Scalloped Potatoes Recipe
Step 1: Prep Your Oven and Dish
Start by preheating your oven to 375°F (190°C) and greasing a 9×13-inch baking dish. This simple step ensures your scalloped potatoes won’t stick and bake evenly. Getting your workspace set up early makes the process smoother and more enjoyable.
Step 2: Slice the Potatoes Thinly
Peel the potatoes if you prefer, then slice them to about 1/8-inch thickness. Thin slices are key to achieving that tender, melt-in-your-mouth texture after baking. Setting these aside helps keep your process organized as you move on to the sauce.
Step 3: Start the Roux
In a saucepan over medium heat, melt your butter and add minced garlic. Stir for about 30 seconds to release those wonderful aromas. Then whisk in the flour, cooking it for 1 minute to form a roux—the foundation for your creamy sauce that will coat every potato slice.
Step 4: Whisk in Milk and Cream
Gradually add the whole milk and heavy cream while whisking continuously to keep everything smooth and lump-free. Simmer this mixture until it thickens lightly; this creamy base is what makes the Loaded Scalloped Potatoes Recipe so irresistibly luscious.
Step 5: Add Cheese and Seasonings
Remove your sauce from heat and stir in the sharp cheddar cheese until melted and silky. Season with salt and black pepper to enhance and balance the flavors perfectly. This cheese sauce is where the richness and flavor build wonderfully.
Step 6: Assemble the Layers
Begin by layering half of your sliced potatoes evenly in the prepared baking dish. Pour half of the cheese sauce over them, making sure each slice is well coated. Repeat with the remaining potatoes and sauce. This layering creates the classic scalloped texture with pockets of creamy cheese sauce.
Step 7: Bake Covered and Uncovered
Cover the dish with foil and bake for 35 minutes. Then remove the foil and bake for another 25 to 30 minutes until the top is golden and the potatoes can be easily pierced with a fork. The uncovered time lets the top develop that beautiful crust that so many love in scalloped potatoes.
Step 8: Top with Bacon and Chives, Then Finish Baking
Sprinkle the crumbled bacon and chopped chives evenly over the cooked potatoes. Return the dish to the oven for an additional 5 to 7 minutes, allowing the bacon to meld into the dish while the chives add a fresh pop of color and flavor.
Step 9: Rest Before Serving
Once out of the oven, let your Loaded Scalloped Potatoes rest for about 10 minutes. This time allows the sauce to thicken slightly, making serving neater and the flavors more concentrated. Patience here truly pays off with each creamy, bite-sized portion.
How to Serve Loaded Scalloped Potatoes Recipe
Garnishes
A sprinkle of extra crisp bacon, fresh chives, or even a little shredded cheddar on top right before serving adds that final touch of flair and flavor. These simple garnishes enhance the dish’s presentation and keep the flavors vibrant and inviting.
Side Dishes
Loaded Scalloped Potatoes Recipe pairs wonderfully with grilled meats, roasted chicken, or even a fresh green salad for contrast. The creamy potatoes balance out hearty protein dishes, making your meal well-rounded and satisfying.
Creative Ways to Present
For a fun twist, serve portions of the scalloped potatoes in individual ramekins, topped with bacon and chives for a perfectly elegant touch. You can also create a layered casserole dinner plate with a colorful vegetable on the side for a restaurant-quality look that’s easy at home.
Make Ahead and Storage
Storing Leftovers
If you have leftovers, store them in an airtight container in the refrigerator. The potatoes will keep well for up to 3 days and taste fantastic reheated. The flavors deepen with time, making each reheated bite even more comforting.
Freezing
You can freeze this dish either before or after baking. If freezing before baking, cover tightly with foil and plastic wrap to avoid freezer burn. Frozen scalloped potatoes keep well for up to 2 months. Just thaw in the fridge overnight before baking or reheating.
Reheating
Reheat leftovers gently in the oven at 350°F until warmed through to avoid drying out, or microwave individual portions if in a hurry. Adding a small splash of milk before reheating can help maintain creaminess and moisture.
FAQs
Can I use other types of potatoes for this Loaded Scalloped Potatoes Recipe?
Yes! Yukon Gold and Russet potatoes are recommended for their texture and flavor, but creamy varieties like red potatoes can work too. Avoid waxy potatoes as they may not soften properly during baking.
Is there a way to make this recipe vegetarian?
Absolutely! Simply omit the bacon and consider adding sautéed mushrooms or caramelized onions for a savory boost. The rich cheese sauce is flavorful enough to stand on its own, but those additions keep it hearty.
Can I prepare this dish ahead of time?
Definitely! You can assemble the entire dish a day ahead, cover it, and refrigerate it. When ready, bring it to room temperature before baking to ensure even cooking and the perfect creamy texture.
What can I substitute for heavy cream if I want a lighter version?
You can substitute half-and-half or whole milk for heavy cream to lighten the dish, though it will be a bit less rich. Just keep in mind the sauce may be less thick and creamy, so you might want to reduce the liquid slightly.
How do I get the top to be golden and bubbly without burning the cheese?
Cover the baking dish with foil during the first part of baking to lock in moisture and avoid burning. Remove the foil toward the end to let the top brown nicely. Watching it closely during the last 10 minutes helps you get the perfect golden finish.
Final Thoughts
This Loaded Scalloped Potatoes Recipe is truly one of those dishes that bring comfort, flavor, and smiles to the table all at once. Whether you’re serving it at a festive gathering or just elevating the weeknight dinner, you’ll love how the creamy sauce, tender potatoes, and crispy bacon come together in perfect harmony. Give it a try—you might just find your new favorite recipe!
Print
Loaded Scalloped Potatoes Recipe
- Prep Time: 20 minutes
- Cook Time: 1 hour 10 minutes
- Total Time: 1 hour 30 minutes
- Yield: 8 servings
- Category: Side Dish
- Method: Baking
- Cuisine: American
Description
Loaded Scalloped Potatoes is a comforting and creamy baked dish featuring thinly sliced Yukon Gold or Russet potatoes layered with a rich cheese sauce made from heavy cream, whole milk, and sharp cheddar cheese. It’s enhanced with flavorful garlic, crispy crumbled bacon, and fresh chives, making it a perfect side dish for family meals or holiday gatherings.
Ingredients
Potatoes
- 3 pounds Yukon Gold or Russet potatoes, thinly sliced
Cheese Sauce
- 2 cups heavy cream
- 1 ½ cups whole milk
- 2 cups shredded cheddar cheese
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 2 cloves garlic, minced
- 1 teaspoon salt
- ½ teaspoon black pepper
Toppings
- 6 slices bacon, cooked and crumbled
- 2 tablespoons chopped chives or green onions
Instructions
- Preheat the oven: Preheat your oven to 375°F (190°C) and grease a 9×13-inch baking dish to prevent the potatoes from sticking.
- Prepare the potatoes: Peel and thinly slice the potatoes to about 1/8-inch thickness. Set them aside while you prepare the cheese sauce.
- Make the roux: In a medium saucepan, melt the butter over medium heat. Add the minced garlic and stir for about 30 seconds until fragrant, being careful not to burn it.
- Add flour: Whisk in the all-purpose flour to the melted butter and garlic, cooking for about 1 minute to form a roux, which will thicken your sauce.
- Add milk and cream: Gradually whisk in the whole milk and heavy cream, stirring continuously until the mixture is smooth. Simmer gently until the sauce starts to thicken slightly.
- Finish the cheese sauce: Remove the saucepan from heat, then stir in the shredded cheddar cheese until melted and smooth. Season with salt and black pepper.
- Assemble the first layer: Arrange half of the sliced potatoes evenly in the greased baking dish. Pour half of the cheese sauce over the potatoes to coat them.
- Assemble the second layer: Repeat by layering the remaining potatoes and pouring the remaining cheese sauce on top.
- Bake covered: Cover the dish tightly with foil and bake in the preheated oven for 35 minutes to allow the potatoes to cook through.
- Uncover and continue baking: Remove the foil and bake for an additional 25 to 30 minutes, or until the top is golden brown and the potatoes are fork-tender.
- Add bacon and chives: Sprinkle the crumbled cooked bacon and chopped chives or green onions on top of the baked scalloped potatoes.
- Final bake: Return the dish to the oven for 5 to 7 minutes to warm the toppings and meld the flavors.
- Rest before serving: Let the dish rest for 10 minutes after removing from the oven to set and cool slightly before serving.
Notes
- Use Yukon Gold potatoes for a creamier texture or Russet potatoes for a fluffier bite.
- Make sure the potato slices are thin and uniform for even cooking.
- Covering the dish with foil prevents the sauce from drying out during the first baking stage.
- Letting the dish rest after baking helps the sauce thicken further and makes it easier to serve.
- For a lighter version, you can substitute half-and-half for the heavy cream and milk.
- Crisp the bacon ahead of time and drain well to avoid soggy toppings.
