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
Scale
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.
