There’s something undeniably comforting about a dish of scalloped potatoes fresh from the oven, with its golden crust and creamy interior. But why stop at the basics when you can take this classic to new heights? My Loaded Scalloped Potatoes transform the humble side dish into a show-stopping main event that’s worthy of both weeknight dinners and special occasions.
Inspired by the flavors of a loaded baked potato, this dish combines thinly sliced potatoes layered with a rich, garlicky cream sauce, then gets topped with crispy bacon, melted cheese, and fresh chives. The result is a deliciously indulgent casserole that will have everyone coming back for seconds.
Why You’ll Love This
- It’s the perfect comfort food upgrade that combines two beloved classics: scalloped potatoes and loaded baked potatoes
- Make-ahead friendly—you can assemble it earlier in the day and bake when ready to serve
- Versatile enough to serve as a hearty side dish or a satisfying main course
- Uses simple, accessible ingredients that you likely already have in your kitchen
- The crispy, cheesy top layer creates an irresistible contrast to the creamy potato layers beneath
Ingredients
- 3 lbs potatoes, thinly sliced (Yukon Gold or russet)
- 2 medium onions, thinly sliced
- 12 oz bacon
- 8 oz cheese (combination of sharp cheddar and Gruyere recommended)
- Salt and freshly ground black pepper
- 2 tbsp extra virgin olive oil
- 4 tbsp unsalted butter
- 4 tbsp all-purpose flour
- 3 cups whole milk
Instructions
- Preheat oven to 350°F. Lightly grease a 9×13 baking dish with butter and set aside. If you have a mandoline, use it to slice the potatoes evenly to about 1/8-inch thickness.
- Heat olive oil in a medium skillet over medium heat. Add the thinly sliced onions with a pinch of salt and pepper. Cook, stirring occasionally, for about 20 minutes until the onions develop a deep caramel color. Remove from the pan and set aside.
- While the onions caramelize, cook the bacon until crispy either in a separate pan or in the oven on a baking sheet at 400°F for about 15-20 minutes. Once cooked, let it cool slightly, then crumble into pieces.
- In a clean saucepan, melt the butter over medium heat. Sprinkle flour over the melted butter and whisk continuously to form a roux. Cook for 2 minutes to remove the raw flour taste. Slowly pour in the milk while whisking constantly to prevent lumps. Bring the mixture to a gentle simmer and cook for 2-3 minutes until it thickens slightly. Season with salt and pepper.
- Create the first layer by arranging half of the sliced potatoes in the prepared baking dish. Top with half of the caramelized onions, half of the crumbled bacon, half of the shredded cheese, and half of the cream sauce. Repeat the layers with the remaining ingredients, finishing with cheese on top.
- Cover the dish tightly with aluminum foil and bake for 1 hour. Then remove the foil and continue baking for an additional 30 minutes until the top is golden brown and bubbly, and the potatoes are tender when pierced with a fork.
- Remove from the oven and let the dish rest for 10 minutes before serving. This allows the sauce to thicken slightly and makes serving easier.
Tips & Variations
- For extra flavor, try using a mixture of cheeses like sharp cheddar, Gruyère, and Parmesan
- Make it vegetarian by omitting the bacon or substituting with plant-based bacon alternatives
- Use a mandoline slicer if available to get uniformly thin potato slices for even cooking
- For a lighter version, substitute half-and-half for the heavy cream
- Add diced ham or shredded rotisserie chicken to transform this into a complete one-dish meal
- Spice it up with a pinch of cayenne pepper or some diced jalapeños mixed into the layers
Serving Suggestions
These Loaded Scalloped Potatoes are substantial enough to serve as a main dish alongside a simple green salad dressed with a tangy vinaigrette to balance the richness. The acidity of the dressing cuts through the creaminess of the potatoes beautifully.
If serving as a side dish, pair with a simple roasted protein like grilled chicken, baked ham, or a perfectly seared steak. For a complete comfort food experience, add some roasted broccoli or Brussels sprouts to round out the meal.
Notes
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Test for doneness by inserting a knife into the center of the dish—it should slide through the potatoes with no resistance.
- For best results, allow the dish to rest for 10-15 minutes before serving to let the sauce thicken slightly.
- This dish can be assembled up to 24 hours in advance and refrigerated before baking—just add 10-15 minutes to the covered baking time.
FAQs
Can I make this dish ahead of time?
Yes! You can assemble the dish up to a day ahead and refrigerate it covered. When ready to bake, add about 10-15 minutes to the covered baking time.
What’s the difference between scalloped potatoes and au gratin potatoes?
Traditionally, scalloped potatoes are made with a cream sauce while au gratin potatoes include cheese between the layers and on top. This loaded version is technically a hybrid of both styles.
Can I freeze this dish?
While you can freeze it, the texture of the potatoes and cream sauce may change slightly upon thawing and reheating. For best results, consume fresh or refrigerated leftovers.
What type of potatoes work best for this recipe?
Russet potatoes are ideal due to their starch content, which helps thicken the sauce. Yukon Gold potatoes are a good alternative for a slightly creamier texture.
Ingredients
- 3 lbs potatoes, thinly sliced (Yukon Gold or russet)
- 2 medium onions, thinly sliced
- 12 oz bacon
- 8 oz cheese (combination of sharp cheddar and Gruyere recommended)
- Salt and freshly ground black pepper
- 2 tbsp extra virgin olive oil
- 4 tbsp unsalted butter
- 4 tbsp all-purpose flour
- 3 cups whole milk
Steps
- Preheat oven to 350°F. Lightly grease a 9x13 baking dish with butter and set aside. If you have a mandoline, use it to slice the potatoes evenly to about 1/8-inch thickness.
- Heat olive oil in a medium skillet over medium heat. Add the thinly sliced onions with a pinch of salt and pepper. Cook, stirring occasionally, for about 20 minutes until the onions develop a deep caramel color. Remove from the pan and set aside.
- While the onions caramelize, cook the bacon until crispy either in a separate pan or in the oven on a baking sheet at 400°F for about 15-20 minutes. Once cooked, let it cool slightly, then crumble into pieces.
- In a clean saucepan, melt the butter over medium heat. Sprinkle flour over the melted butter and whisk continuously to form a roux. Cook for 2 minutes to remove the raw flour taste. Slowly pour in the milk while whisking constantly to prevent lumps. Bring the mixture to a gentle simmer and cook for 2-3 minutes until it thickens slightly. Season with salt and pepper.
- Create the first layer by arranging half of the sliced potatoes in the prepared baking dish. Top with half of the caramelized onions, half of the crumbled bacon, half of the shredded cheese, and half of the cream sauce. Repeat the layers with the remaining ingredients, finishing with cheese on top.
- Cover the dish tightly with aluminum foil and bake for 1 hour. Then remove the foil and continue baking for an additional 30 minutes until the top is golden brown and bubbly, and the potatoes are tender when pierced with a fork.
- Remove from the oven and let the dish rest for 10 minutes before serving. This allows the sauce to thicken slightly and makes serving easier.
Nutrition (per serving)
- Calories: 441 kcal
