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!
Thank you for reading this post, don't forget to subscribe!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
- Preheat the oven to 375°F (190°C).
- In a medium saucepan, melt the butter over medium heat. Stir in the flour and cook for 1-2 minutes until golden brown.
- Slowly whisk in the milk and cream, stirring constantly to prevent lumps. Cook until the sauce thickens, about 5 minutes.
- 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
- Grease a 9×13-inch (23×33 cm) baking dish. Arrange half of the sliced potatoes in an even layer.
- Pour half of the cheese sauce over the potatoes and spread evenly. Repeat with the remaining potatoes and sauce.
- Cover the dish with foil and bake for 45 minutes.
Add the toppings
- 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.
- 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!
Frequently Asked Questions
Can I make these Loaded Scalloped Potatoes ahead of time?
Yes, you can assemble the dish up to the point of baking, cover it tightly with foil or plastic wrap, and refrigerate for up to 24 hours. When ready to bake, remove the dish from the refrigerator, and add an additional 10 minutes to the covered baking time. Ensure the internal temperature reaches 165°F (74°C) before serving.
What are some good substitutions for the bacon?
For a vegetarian option, you can substitute the bacon with smoked paprika for a smoky flavor, or use plant-based bacon bits. You could also add cooked and crumbled sausage for a different flavor profile. If using a substitute, add it during the final 15-20 minutes of baking, along with the remaining cheddar cheese.
How do I know when the scalloped potatoes are perfectly cooked?
The potatoes are perfectly cooked when they are tender and easily pierced with a fork. Visually, the cheese should be bubbly and golden brown. The internal temperature of the potato layer should reach 165°F (74°C) for safe consumption. The aroma of the dish will also be rich and cheesy, with a hint of bacon.
Can I double or scale up this recipe for a larger crowd?
Yes, you can easily double the recipe. Use a larger baking dish, such as a 9×13 inch (23×33 cm) or a larger size, depending on the number of servings needed. You may need to adjust the cooking time slightly, adding 5-10 minutes to the covered baking time and checking for doneness. Ensure the potatoes are evenly layered and the sauce is distributed throughout.
What is the nutritional value of these Loaded Scalloped Potatoes?
This dish provides carbohydrates from the potatoes, calcium from the cheese, and protein from the milk and bacon (or substitute). The Yukon gold potatoes offer Vitamin C and fiber. However, it is also high in fat due to the cheese, butter, and heavy cream, so it is best enjoyed in moderation. Consider using reduced-fat cheese and milk to lower the fat content.
Loaded Scalloped Potatoes
This recipe for Loaded Scalloped Potatoes delivers a creamy, cheesy, and savory side dish that's a crowd-pleaser.
Prep
: 10
Total
: 25 minutes
Ingredients
Main Ingredients
- 4 lbs russet potatoes peeled and thinly sliced
- 2 cups cheddar cheese shredded
- 1 cup heavy cream full-fat preferred
- 4 slices bacon cooked and crumbled
Instructions
Preparation Steps
- Preheat your oven to 375°F (190°C).
- Layer half of the potatoes in a greased 9x13 inch baking dish.
- Sprinkle half of the cheddar cheese and bacon on top.
- Pour half of the heavy cream evenly over the top.
- Repeat layers with remaining ingredients.
- Cover with foil and bake for 45 minutes.
- Remove foil and bake for an additional 15 minutes or until the top is golden brown.
Notes
Garnish with fresh parsley before serving for a touch of color and freshness.
