These Loaded Scalloped Potatoes are the perfect upgrade to your traditional scalloped potatoes. With layers of tender potatoes smothered in a rich, cheesy sauce and topped with crispy bacon and chives, this dish brings bold flavors and creamy textures to your dinner table. It’s a fantastic side for holidays, potlucks, or any comfort food craving!

Ingredients

• 3 lbs (1.4 kg) Yukon gold or russet potatoes, thinly sliced
• 2 cups (240 g) shredded cheddar cheese
• 1 cup (120 g) shredded mozzarella cheese
• 6 slices bacon, cooked and crumbled
• 3 tbsp unsalted butter
• 3 tbsp all-purpose flour
• 2 cups (480 ml) whole milk
• ½ cup (120 ml) heavy cream
• 1 tsp garlic powder
• ½ tsp smoked paprika
• Salt and pepper to taste
• ¼ cup (30 g) chopped fresh chives

Directions

Prepare the sauce

1. Preheat the oven to 375°F (190°C).
2. In a medium saucepan, melt the butter over medium heat. Stir in the flour and cook for 1-2 minutes until golden brown.
3. Slowly whisk in the milk and cream, stirring constantly to prevent lumps. Cook until the sauce thickens, about 5 minutes.
4. Add garlic powder, smoked paprika, salt, and pepper. Stir in 1½ cups of the cheddar cheese and all the mozzarella cheese until melted and smooth. Remove from heat.

Layer the potatoes

5. Grease a 9×13-inch (23×33 cm) baking dish. Arrange half of the sliced potatoes in an even layer.
6. Pour half of the cheese sauce over the potatoes and spread evenly. Repeat with the remaining potatoes and sauce.
7. Cover the dish with foil and bake for 45 minutes.

Add the toppings

8. Remove the foil and sprinkle the remaining cheddar cheese and crumbled bacon on top. Bake uncovered for an additional 15-20 minutes or until the cheese is bubbly and golden.
9. Garnish with chopped chives before serving.

Notes

• Potato choice: Yukon gold potatoes work best for their creamy texture, but russet potatoes are also a great option.
• Bacon alternatives: For a smoky vegetarian version, substitute bacon with smoked paprika or use plant-based bacon bits.
• Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven for best results.
• Make-ahead tip: Assemble the dish up to the point of baking, cover, and refrigerate for up to 24 hours. Add 10 extra minutes to the baking time when cooking from cold.

Conclusion

These Loaded Scalloped Potatoes are a surefire way to elevate any meal. Whether you’re serving them for a holiday feast or a cozy family dinner, the cheesy, bacon-topped goodness is hard to resist. Make this indulgent dish once, and it’ll quickly become a family favorite!