Loaded Scalloped Potatoes are a creamy, cheesy, and comforting dish that brings together tender sliced potatoes baked in a velvety sauce with plenty of melted cheese, crispy bacon bits, and green onions for a little fresh bite. This dish is a perfect side for any family meal or holiday gathering, where everyone loves digging into its rich, gooey goodness.
I always find that using sharp cheddar cheese and real cream makes a huge difference in flavor and texture—it’s what gets me every time! Plus, I sprinkle in just the right amount of crispy bacon and green onions, which adds a salty crunch and a pop of color. Whenever I make these potatoes, they disappear so quickly that I know I nailed it again.
My favorite way to enjoy Loaded Scalloped Potatoes is alongside a simple roast chicken or grilled steak, but honestly, they’re so good on their own that you might find yourself sneaking second helpings before the main course even arrives. I love making them for family get-togethers because they feel like a warm, cozy hug on a plate that everyone always asks for again.
Key Ingredients & Substitutions
Russet Potatoes: Ideal for scalloped potatoes due to their starchy texture which softens nicely while baking. If you prefer, Yukon gold potatoes can give a creamier texture and buttery flavor.
Cheddar Cheese: Sharp cheddar provides a bold flavor that balances the creaminess. For a milder taste, try mild cheddar or a mix with Monterey Jack. You can also use smoked gouda for a smoky twist.
Bacon Bits: Bacon adds a salty crunch that pairs well with creamy potatoes. For a vegetarian version, skip the bacon or use smoked tempeh or coconut bacon.
Milk & Heavy Cream: These create a rich, creamy sauce. Whole milk is best, but 2% can work too. Heavy cream adds thickness and richness; sour cream is a nice topping addition for tang.
How Can I Make the Cheese Sauce Smooth and Thick Without Lumps?
Making a creamy cheese sauce is key to this dish. Follow these steps:
- Cook the butter, onions, and garlic gently to soften flavors but don’t brown.
- Whisk in the flour and cook 1-2 minutes to form a roux; this removes the raw flour taste.
- Add milk and cream gradually while whisking constantly to avoid lumps.
- Cook the sauce until it thickens and lightly bubbles before adding cheese.
- Stir cheese off heat so it melts smoothly without becoming grainy or oily.
Patience and steady whisking make all the difference here for a silky, lump-free sauce.
Equipment You’ll Need
- Large baking dish – I recommend a 9×13-inch casserole that fits all the potatoes and sauce comfortably.
- Medium saucepan – it’s perfect for making the cheese sauce, and I like it because it heats evenly.
- Whisk – essential to smoothly combine the sauce ingredients without lumps.
- Sharp knife & cutting board – help you slice the potatoes thinly and evenly for even cooking.
- Aluminum foil – covers the dish during baking to keep everything moist.
Flavor Variations & Add-Ins
- Use cooked chicken or ham instead of bacon for extra protein; it makes a heartier dish.
- Mix in sautéed mushrooms or chopped spinach for more veggies and flavor.
- Try different cheeses like pepper Jack or pepper Jack with Monterey for a spicy kick.
- Add a pinch of cayenne pepper or smoked paprika for a smoky or spicy flavor boost.
Loaded Scalloped Potatoes
Ingredients You’ll Need:
- 4 large russet potatoes, peeled and thinly sliced
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 2 cups whole milk
- 1 cup heavy cream
- 2 cups shredded sharp cheddar cheese, divided
- 1 cup cooked bacon bits (about 6 slices bacon)
- ½ cup finely chopped onion
- 2 cloves garlic, minced
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- ½ teaspoon smoked paprika (optional)
- ¼ cup chopped fresh parsley (for garnish)
- Sour cream (optional, for serving)
How Much Time Will You Need?
This recipe takes about 20 minutes to prepare and approximately 1 hour to bake. Allow an extra 10 minutes to rest before serving. So, plan for around 1 hour and 30 minutes total to enjoy your delicious loaded scalloped potatoes.
Step-by-Step Instructions:
1. Get Ready & Preheat:
Start by preheating your oven to 375°F (190°C). Grease a large baking dish with a little butter or non-stick spray to keep the potatoes from sticking.
2. Make the Cheese Sauce:
In a medium saucepan over medium heat, melt the butter. Add the finely chopped onion and cook until soft and see-through, about 3 to 4 minutes. Toss in the minced garlic and cook for another minute. Now, stir in the flour and cook for 1 to 2 minutes, whisking constantly to make a smooth mixture with no lumps.
Slowly whisk in the milk and cream. Keep whisking and cooking until the sauce thickens and gently bubbles, about 5 to 7 minutes. Remove from heat and stir in 1 ½ cups of shredded cheddar cheese until melted and smooth. Season with salt, pepper, and smoked paprika if you like a little smoky kick.
3. Layer & Bake:
Place half of the potato slices in an even layer in your baking dish. Pour half the cheese sauce over the potatoes, then sprinkle half the bacon bits across. Add the rest of the potato slices on top, pour the remaining cheese sauce, and sprinkle the rest of the bacon bits.
Finally, spread the last ½ cup of shredded cheddar cheese evenly over the top.
Cover loosely with aluminum foil and bake for 35 minutes. Then, remove the foil and bake for another 25 to 30 minutes, until the top is bubbly and golden brown and the potatoes are soft when pierced with a fork.
4. Rest & Serve:
Take the dish out of the oven and let it rest for 10 minutes. This helps everything set nicely. Sprinkle chopped fresh parsley on top for a fresh touch. Serve warm with a dollop of sour cream if you like – it’s delicious!
Can I Use Frozen Potatoes for This Recipe?
You can, but make sure to thaw them completely and pat them dry to remove excess moisture before layering. This helps prevent a watery casserole and ensures even cooking.
How Can I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in the oven or microwave, covering loosely to keep the potatoes moist.
Can I Make Loaded Scalloped Potatoes Ahead of Time?
Yes! Assemble the dish up to the baking step, cover tightly, and refrigerate for up to 24 hours. When ready, bake as directed, adding a few extra minutes if it’s cold from the fridge.
What Can I Substitute for Bacon?
If you want a vegetarian option, simply omit the bacon or use smoked tempeh or coconut bacon for a similar smoky flavor without the meat.
