LOADED SCALLOPED POTATOES

Have you ever wondered why some potato dishes taste good, while others make you stop, smile, and reach for seconds? What makes a simple pan of potatoes turn into a warm, creamy, cheesy dish that everyone at the table begs for? The answer is all in the method, the layers, and the right mix of flavors. Today, we’re making Loaded Scalloped Potatoes, a comfort-food classic that takes everything you love about scalloped potatoes and upgrades it with bacon, cheese, and extra richness.

This dish looks fancy, tastes amazing, and fills your kitchen with the kind of smell that brings everyone running. Even better, it’s easy to make, great for weeknights, holidays, or potlucks, and simple enough that anyone can master it. Let’s jump in.

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Loaded Scalloped Potatoes are a creamy, cheesy potato bake layered with sliced potatoes, a smooth homemade sauce, and classic “loaded” toppings like bacon, cheddar, and green onions. If you love a good baked potato, this recipe brings all those flavors into one warm, bubbly pan.

Time requirement:

• Prep time: 20 minutes
• Cook time: 60 to 75 minutes
• Total time: About 90 minutes

Difficulty level:

• Beginner-friendly. If you can slice potatoes and whisk a sauce, you can make this recipe.

What makes this recipe special:

• It’s rich, creamy, and full of flavor.
• Every layer is coated with a smooth cheese sauce.
• It combines simple ingredients to create a restaurant-quality dish.
• It reheats beautifully, making it great for meal prep or gatherings.

Essential Ingredients

To make the best Loaded Scalloped Potatoes, gather the following:

Main Ingredients

• Potatoes (Yukon gold or russet)
• Butter
• All-purpose flour
• Milk or heavy cream
• Cheddar cheese
• Mozzarella cheese
• Bacon
• Garlic
• Onion or onion powder
• Salt and pepper
• Green onions or chives

Ingredient Notes and Substitutions

• Potatoes: Russet potatoes make a fluffier, softer dish. Yukon gold holds shape better and gives a buttery flavor.
• Milk: You can use whole milk, half-and-half, or heavy cream. The higher the fat content, the creamier the sauce.
• Cheese: Cheddar gives bold flavor. Mozzarella melts smoothly. You can also use Monterey Jack, Gruyère, or Colby.
• Bacon: Turkey bacon or cooked pancetta also work well.
• Add-ins: Sour cream, ranch seasoning, or crumbled sausage can add even more flavor.
• Gluten-free option: Swap the flour for a gluten-free all-purpose blend.

Step-by-Step Instructions

Step 1: Prep the Potatoes

Wash, peel if desired, and thinly slice your potatoes. Aim for slices about 1/8 inch thick. Thin slices cook evenly and help the sauce soak in.

Tip: Use a mandoline for perfect, even slices.

Step 2: Cook the Bacon

Cook bacon until crisp. Crumble into small pieces. Set aside a portion to sprinkle on top later.

Step 3: Make the Cream Sauce

In a large pan, melt butter over medium heat. Add flour and whisk until it forms a smooth paste. Slowly whisk in the milk. Continue whisking until the mixture thickens into a creamy sauce.

Add garlic, salt, pepper, and onion powder. Stir in the cheddar and mozzarella until melted and smooth.

Tip: Keep the heat on low after adding cheese to avoid separation.

Step 4: Prepare Your Baking Dish

Lightly grease a baking dish. A 9×13 pan works great. This helps prevent sticking and ensures even cooking.

Step 5: Layer the Potatoes

Place a layer of potato slices in the bottom of the dish. Make sure they overlap slightly. Pour a ladle of cheese sauce over them. Sprinkle some bacon and extra cheese if desired.

Repeat until all ingredients are layered. End with sauce and cheese on top.

Tip: Adding cheese between layers creates extra creamy pockets.

Step 6: Bake

Cover the dish with foil and bake at 375°F (190°C) for 45 minutes. Remove the foil and bake for another 20 to 30 minutes until the top is golden and bubbly.

Test by piercing the center with a fork. If it slides in easily, the potatoes are done.

Step 7: Add Toppings

When the dish comes out of the oven, sprinkle with green onions, extra bacon pieces, or more cheese.

Let it rest for about 10 minutes before serving so the sauce thickens and the layers hold their shape.

Assembly and Presentation Tips

Here’s how to make your Loaded Scalloped Potatoes look picture-perfect:

• Create neat, even layers of potatoes for a beautiful stacked look.
• Add extra cheese on the top for a rich golden crust.
• Sprinkle fresh herbs or green onions over the dish right before serving.
• Serve in the baking dish or carefully cut into squares for a clean, professional look.
• Pair with roasted chicken, grilled steak, or simple green vegetables.

This dish stands out on any holiday table and also works well for just a cozy family dinner.

Storage and Make-Ahead Tips

Storage

• Store leftovers in an airtight container for up to 4 days.
• Refrigerate only after the dish has cooled completely.

Reheating

• Reheat in the oven at 350°F until warm, or microwave individual portions.
• Add a splash of milk or cream before reheating to keep the sauce smooth.

Make-Ahead

• Assemble the dish a day in advance, cover it tightly, and refrigerate.
• Bake the next day as usual.
• You can also bake it fully, cool, and then reheat before serving.

This makes it perfect for holidays when you need dishes prepared early.

Recipe Variations

If you want to change things up, here are some fun twists:

Loaded Ranch Scalloped Potatoes

Add ranch seasoning to the cheese sauce and top with extra bacon.

Cheesy Jalapeño Scalloped Potatoes

Mix sliced jalapeños into the layers for a spicy kick.

Broccoli Cheddar Version

Add steamed broccoli between the layers for a veggie-packed twist.

Ham and Cheese Scalloped Potatoes

Swap bacon for diced ham for a hearty family dinner version.

Garlic Parmesan Scalloped Potatoes

Add extra garlic and swap cheddar for Parmesan for a more savory flavor.

Conclusion

Loaded Scalloped Potatoes are the perfect mix of creamy, cheesy, and comforting. With easy prep, simple ingredients, and endless ways to customize, this recipe fits into any meal plan. Whether you’re feeding the family, hosting a party, or just craving a warm and cozy dish, these potatoes deliver every time.

Don’t be afraid to experiment with toppings, cheeses, or extra flavors. Once you make this version, you’ll have a new favorite that’s sure to show up again and again on your menu. Enjoy every creamy bite.

FAQs

What type of potato works best for scalloped potatoes?

Yukon gold holds shape well and has a buttery taste. Russet potatoes become softer and creamier.

Can I make this dish ahead of time?

Yes, assemble it a day ahead and bake when ready, or bake fully and reheat later.

How do I keep scalloped potatoes from curdling?

Keep the oven temperature moderate and use a thickened cheese sauce. Whisking the sauce well prevents separation.

Can I freeze loaded scalloped potatoes?

Yes, though texture may soften slightly. Freeze after baking for best results. Thaw overnight in the fridge before reheating.

How do I reheat without drying out the sauce?

Add a splash of milk or cream before reheating.

Can I make this lighter?

Use low-fat milk, reduced cheese, and turkey bacon for a lighter version.