Loaded Scalloped Potatoes

There’s a certain magic that happens when you combine potatoes, cheese, and bacon. For me, that magic is fully realized in this recipe for Loaded Scalloped Potatoes. It’s more than just a side dish; it’s a full-blown comfort event. I remember the first time I made it, the aroma of sizzling bacon and melting cheddar filled my kitchen, promising something truly special. It reminds me of cozy family dinners, where a warm, bubbling casserole dish becomes the centerpiece of the table, much like my favorite chicken and potato casserole.

What Makes This Loaded Scalloped Potatoes So Special?

What I adore about this recipe is how it delivers such a spectacular result without being overly complicated. With about 25 minutes of prep, I can have it assembled and ready for the oven. The 70-minute bake time is completely hands-off, letting the flavors melt together into something incredible. It’s the combination of tender Yukon Gold potatoes, savory bacon, and that luxuriously creamy sharp cheddar sauce that makes this Loaded Scalloped Potatoes recipe a true standout in my kitchen.

Let’s Talk About the Ingredients

For these Loaded Scalloped Potatoes, I insist on two things: Yukon Gold potatoes for their naturally creamy texture that holds up during baking, and thick-cut bacon for a meatier, more satisfying bite. The sharp cheddar is non-negotiable for that perfect tangy flavor. It’s a combination I love in so many comforting dishes, including another loaded casserole favorite of mine.

Sofia

Ultimate Loaded Scalloped Potatoes

Creamy, cheesy scalloped potatoes get a decadent upgrade with crispy bacon, sharp cheddar, and fresh chives, creating the ultimate comfort food casserole.

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Prep Time 25 minutes mins

Cook Time 1 hour hr 10 minutes mins

Total Time 1 hour hr 35 minutes mins

Servings: 8 servings

Course: Main Course, Side Dish

Cuisine: American

Calories: 485

Ingredients Equipment Method Notes

Ingredients

  

For the Potatoes & Base

• 3 lbs Yukon Gold potatoes peeled and sliced 1/8-inch thick
• 8 slices thick-cut bacon chopped
• 1 medium yellow onion finely chopped
• 2 cloves garlic minced

For the Creamy Cheese Sauce

• 3 tbsp unsalted butter
• 3 tbsp all-purpose flour
• 2 cups whole milk warmed
• 1 cup heavy cream warmed
• 1 1/2 cups sharp cheddar cheese shredded, divided
• 1/2 tsp salt or to taste
• 1/4 tsp black pepper freshly ground
• 1/4 tsp smoked paprika

For Assembly & Topping

• 1/2 cup sharp cheddar cheese shredded
• 2 tbsp fresh chives chopped, for garnish

Equipment

• 9x13 inch baking dish
• Large saucepan
• Mandoline Slicer (recommended)
• Skillet
• Whisk
• Large bowl

Method

 

Preparation

• Preheat your oven to 400°F (200°C). Grease a 9x13 inch baking dish with butter or cooking spray.
• In a large skillet over medium heat, cook the chopped bacon until crisp, about 8-10 minutes. Use a slotted spoon to transfer the bacon to a paper towel-lined plate. Reserve 2 tablespoons of the bacon grease in the skillet.
• While the bacon cooks, peel and thinly slice the potatoes to a 1/8-inch thickness using a mandoline slicer for best results. Place the sliced potatoes in a large bowl of cold water to prevent browning.

Make the Cheese Sauce

• Add the butter to the skillet with the reserved bacon grease and heat over medium heat. Add the finely chopped onion and cook until softened and translucent, about 5 minutes. Stir in the minced garlic and cook for another minute until fragrant.
• Sprinkle the flour over the onions and cook, stirring constantly with a whisk, for 1 minute to cook out the raw flour taste. This creates a roux.
• Gradually whisk in the warm milk and heavy cream until the mixture is smooth. Bring to a simmer, stirring frequently, and cook until the sauce has thickened, about 3-5 minutes.
• Remove the saucepan from the heat. Stir in 1 cup of the shredded cheddar cheese, salt, pepper, and smoked paprika. Continue stirring until the cheese is fully melted and the sauce is smooth.

Assembly and Baking

• Drain the potatoes thoroughly and pat them dry. In a large bowl, combine the potato slices with the cheese sauce and about two-thirds of the cooked bacon. Toss gently to coat all the potato slices evenly.
• Spread half of the potato mixture into the prepared baking dish in an even layer. Sprinkle with the remaining 1/2 cup of cheese designated for the sauce. Top with the remaining potato mixture and spread evenly.
• Cover the baking dish tightly with aluminum foil. Bake for 45 minutes. Then, remove the foil and continue to bake for another 20-25 minutes, or until the potatoes are tender (a knife should easily pierce them) and the top is golden brown and bubbly.
• Remove from the oven and sprinkle the top with the remaining 1/2 cup of shredded cheddar and the remaining crispy bacon. Let the casserole rest for 10-15 minutes before serving. This allows the sauce to set. Garnish with fresh chives before serving.

Notes

For the best results, use a mandoline to slice the potatoes uniformly thin. You can assemble the casserole up to 1 day ahead; cover and refrigerate before baking. You may need to add 10-15 minutes to the covered baking time if baking from cold. Store leftovers in an airtight container in the refrigerator for up to 4 days.

How I Make Loaded Scalloped Potatoes

Bringing this dish to life is one of my favorite kitchen rituals. I start by crisping up the bacon, which perfumes the whole house. While that’s going, I slice the potatoes and onions. The heart of the recipe is the cheese sauce; I make a simple roux with butter and flour, then slowly whisk in the milk and cream until it’s velvety smooth. After melting in that gorgeous sharp cheddar, it’s time to assemble. Layering the potatoes, onions, bacon, and sauce is my favorite part!

My Tips for the Perfect Outcome

• Uniform Slices: I use a mandoline for consistently thin potato slices. This ensures they all cook through evenly.
• Low Heat for Cheese: When making the sauce, I always remove it from the heat before stirring in the cheese to prevent it from becoming grainy.
• Let It Rest: Letting the finished dish sit for 10-15 minutes after baking helps it set, making it much easier to serve your Loaded Scalloped Potatoes.

How I Serve and Store This Dish

I love serving this dish straight from the oven, garnished with a generous sprinkle of fresh chives for a pop of color and freshness. It’s hearty enough to be the main course alongside a simple green salad. For leftovers, I store them in an airtight container in the refrigerator for up to three days. I find that reheating these Loaded Scalloped Potatoes, covered with foil, helps bring back that wonderful creamy texture.

Can I use different potatoes?

You certainly can, but I highly recommend sticking with Yukon Golds. Their waxy, creamy texture holds its shape beautifully and absorbs the sauce without becoming mushy. Russet potatoes tend to be starchier and can fall apart more easily, though they will still taste delicious in these Loaded Scalloped Potatoes.

Can I make this ahead of time?

Yes, this is a great recipe to prep in advance! I often assemble the entire casserole a day ahead, cover it tightly with foil, and refrigerate it. When you’re ready to bake, you may need to add about 10-15 minutes to the initial covered baking time to account for the cold dish.

Is it possible to make this dish vegetarian?

Absolutely! To make a vegetarian version of Loaded Scalloped Potatoes, simply omit the bacon. For a similar smoky, savory element, you could sauté some mushrooms with the onions or use a plant-based bacon substitute. The rich cheese sauce and potatoes are fantastic on their own, making it an easily adaptable dish.

Why is my cheese sauce grainy?

A grainy cheese sauce is usually caused by the heat being too high when the cheese is added. The proteins in the cheese can separate and curdle. To avoid this, I always take my saucepan completely off the heat before stirring in the shredded sharp cheddar. This allows it to melt gently into the warm cream sauce, keeping it perfectly smooth.

This Loaded Scalloped Potatoes recipe is pure comfort in a dish, and I really hope it becomes a favorite in your home as it is in mine. If you give it a try, I would be thrilled to hear how it turned out for you in the comments below!

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