There’s something undeniably comforting about a dish of creamy scalloped potatoes fresh from the oven. But why stop at the classic version when you can take it to the next level? These Loaded Scalloped Potatoes transform an already delicious side dish into a showstopping crowd-pleaser that might just steal the spotlight from your main course.
Imagine layers of thinly sliced potatoes bathed in a rich, garlicky cream sauce, then loaded with crispy bacon, sharp cheddar, and finished with a sprinkle of green onions. This dish bridges the gap between elegant dinner party fare and cozy family comfort food—perfect for holiday gatherings or elevating a simple weeknight meal.
Why You’ll Love This
- Make-ahead friendly: Prepare earlier in the day and bake when ready to serve
- Customizable: Easily adapt with different cheeses or add-ins to suit your taste
- One-dish wonder: Serves as both a hearty side and a satisfying main when paired with a simple salad
- Crowd-pleaser: The loaded toppings appeal to everyone from kids to discerning adults
- Perfect texture: Achieves that ideal balance of creamy interior and golden, crispy edges
Ingredients
- 3 pounds russet potatoes (8-10 medium), peeled and thinly sliced
- 6 tablespoons unsalted butter
- ½ cup all-purpose flour (62.5g)
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 3 cups whole milk, room temperature (735g)
- 1 cup sharp cheddar cheese, shredded (113g), divided
- 1 cup mozzarella cheese, shredded (113g), divided
- 6 slices thick-cut bacon, cooked and crumbled (about ½ cup), divided
- ¼ cup chives, chopped
- Salt and pepper to taste
Instructions
- Preheat oven to 375°F. Slice potatoes thinly using mandoline.
- Melt butter in saucepan. Add flour, salt, and pepper. Cook 1 minute. Gradually whisk in milk and cook 5-8 minutes until thickened.
- Remove from heat. Stir in half of both cheeses until melted and smooth.
- Arrange potato slices in 12-inch oven-safe skillet. Sprinkle with most of bacon. Pour cheese sauce over top. Add remaining cheese and bacon.
- Cover and bake 60 minutes until potatoes are tender. Uncover and broil 2-3 minutes until browned.
- Garnish with chives and season with salt and pepper to taste. Serve hot.
Tips & Variations
- Cheese options: Try Gruyère for a more sophisticated flavor, or mix in some smoked gouda for depth.
- Make it spicy: Add a diced jalapeño or a dash of cayenne pepper to the cream mixture.
- Vegetarian version: Skip the bacon and add sautéed mushrooms and caramelized onions instead.
- Time-saving tip: Use a mandoline to slice potatoes quickly and evenly.
- Prep ahead: Assemble the dish up to 24 hours in advance, cover and refrigerate, then bake when ready (may need extra 10-15 minutes if baking cold).
- Lighter option: Substitute half-and-half for the heavy cream (texture will be slightly less rich).
Serving Suggestions
These loaded scalloped potatoes pair beautifully with simple protein mains like roasted chicken, grilled steak, or baked ham. The richness of the dish means it works well alongside lighter sides such as a crisp green salad or steamed vegetables with lemon.
For a complete comfort food experience, serve with garlic bread and a simple vegetable like roasted asparagus or Brussels sprouts. A glass of buttery Chardonnay or a light-bodied red wine makes for an excellent beverage pairing.
Notes
- Potatoes are done when a knife slides easily through the layers without resistance.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat individual portions in the microwave, or larger amounts in a 350°F oven until heated through.
- For the crispiest top, run under the broiler for 1-2 minutes at the end of baking (watch carefully to prevent burning).
FAQs
Can I make this dish ahead of time?
Yes! You can assemble the entire dish up to a day ahead, cover and refrigerate. Add about 10-15 minutes to the covered baking time when cooking from cold.
What’s the difference between scalloped potatoes and au gratin?
Traditionally, scalloped potatoes are made with a cream sauce while au gratin potatoes include cheese between the layers. This loaded version crosses into au gratin territory with its generous cheese addition.
Can I freeze this dish?
While possible, cream-based potato dishes can sometimes separate when frozen and thawed. For best results, enjoy fresh or refrigerate leftovers for up to 3 days.
What type of potatoes work best?
Russet potatoes are ideal for their starch content, which helps thicken the sauce. Yukon Golds are a good alternative for a slightly more buttery flavor and creamier texture.
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