Loaded Scalloped Potatoes are a comforting, cheesy, and creamy side dish that brings a little extra warmth to any meal. Thinly sliced potatoes bake in a rich sauce with plenty of melted cheese, crispy bits of bacon, and a touch of green onion for a fresh pop of flavor. It’s like a hug on a plate, perfect for cozy dinners or holiday gatherings.
I love making this dish because it’s so satisfying and always gets everyone asking for seconds. The best part is how the top turns golden and bubbly while the potatoes underneath stay soft and flavorful. I usually prepare it the day before and pop it in the oven right before dinner—makes things easy and tastes even better when it’s freshly baked.
One fun tip I’ve found is to sprinkle a little extra cheese and bacon on top right before baking to get that irresistible crispy finish. I often serve it alongside grilled chicken or roasted veggies to balance out the richness. It’s definitely become my go-to comfort side that never fails to please the whole family!
Loaded Scalloped Potatoes Key Ingredients & Substitutions
Russet potatoes: These are great for their starchy texture, which helps the dish become creamy. Yukon Golds are a good swap if you want a buttery flavor and firmer texture.
Bacon: Adds a smoky, salty crunch. For a vegetarian option, try sautéed mushrooms or smoked paprika for that smoky taste without meat.
Cheese: Sharp cheddar gives a nice tang and meltiness, while mozzarella adds stretch and creaminess. You can substitute with Monterey Jack or even a mix of gouda and mozzarella.
Cream and milk: Heavy cream makes the sauce rich and smooth. If you want it lighter, use half-and-half or whole milk only, though it won’t be as thick.
Fresh herbs: Thyme and chives brighten the dish and add depth. You can use dried herbs if fresh aren’t available, but use less since dried is stronger.
How Do You Make a Thick, Creamy Cheese Sauce for Scalloped Potatoes?
The sauce is the heart of this dish. A few simple steps help you get it perfectly creamy and smooth:
- Start melting butter on medium heat, then cook garlic just until fragrant—don’t brown it or it turns bitter.
- Whisk in flour quickly to make a roux. Stir constantly for 1-2 minutes to get rid of raw flour taste.
- Gradually add cream and milk while whisking to avoid lumps. Keep whisking until thickened, about 4-5 minutes.
- Add seasonings and cheeses. Stir until melted and smooth—avoid overheating to prevent cheese from separating.
This method makes the sauce thick enough to coat the potatoes beautifully and keeps it from being runny in the oven.
Equipment You’ll Need
- 9×13-inch baking dish – I like this size because it fits all the layers and cooks evenly.
- Skillet – perfect for crisping bacon and cooking garlic without extra dishes.
- Medium saucepan – you’ll make the cheese sauce here, and I find it easy to whisk and control heat.
- Whisk – helps you blend the sauce smoothly without lumps.
- Sharp knife and cutting board – for slicing potatoes evenly, ensuring consistent cooking.
Flavor Variations & Add-Ins
- Use cooked cooked ham or smoked sausage instead of bacon for a different protein flavor.
- Try fresh herbs like parsley or rosemary instead of thyme for a new aromatic touch.
- Add sautéed mushrooms or caramelized onions between layers for extra flavor and texture.
- Mix in a dash of hot sauce or cayenne pepper if you like some heat in your potatoes.
Loaded Scalloped Potatoes
Ingredients You’ll Need:
- 4 large russet potatoes, peeled and thinly sliced
- 6 slices bacon
- 1 cup shredded sharp cheddar cheese
- 1 cup shredded mozzarella cheese
- 2 cups heavy cream
- 1 cup whole milk
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 2 cloves garlic, minced
- 1 teaspoon onion powder
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon smoked paprika (optional)
- ¼ cup chopped fresh chives, plus extra for garnish
- 1 tablespoon fresh thyme leaves (or 1 teaspoon dried thyme)
- Additional shredded cheddar cheese for topping
How Much Time Will You Need?
This recipe takes about 20 minutes to prepare and around 1 hour and 15 minutes to bake, including a resting time of 5-10 minutes before serving. Total time is about 1 hour 35 minutes, so it’s great to make ahead or when you have some time to spare in the kitchen.
Step-by-Step Instructions:
1. Prepare Your Oven and Baking Dish:
First, preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish or any similar-sized oven-proof dish. This helps prevent sticking and makes clean-up easy.
2. Cook the Bacon:
Place bacon slices in a skillet over medium heat. Cook until crisp, then transfer to paper towels to drain excess fat. Once cool, crumble the bacon and set it aside for layering later.
3. Make the Cheese Sauce:
In a medium saucepan, melt the butter over medium heat. Add minced garlic and cook for about 1 minute until fragrant, but avoid browning.
Whisk in the flour and continue stirring for 1-2 minutes to form a roux—this thickens the sauce later.
Slowly pour in the heavy cream and whole milk while whisking constantly to keep the sauce smooth. Continue whisking for about 4-5 minutes until the sauce thickens.
Add onion powder, salt, black pepper, smoked paprika (if using), and thyme. Stir to combine.
Finally, add both shredded cheddar and mozzarella cheeses. Stir until fully melted and smooth.
4. Layer the Potatoes:
Place a single layer of sliced potatoes at the bottom of your prepared baking dish. Pour a portion of the creamy cheese sauce over the potatoes to coat them well.
Sprinkle some crumbled bacon and chopped chives over the sauce.
Repeat these layers—potatoes, sauce, bacon, and chives—until all the ingredients are used. Make sure to end with a generous layer of cheese sauce on top.
5. Add the Final Touches and Bake:
Sprinkle extra shredded cheddar cheese and some bacon crumbles on top to give your scalloped potatoes that loaded, cheesy look.
Cover the dish with aluminum foil and bake in your preheated oven for 50-60 minutes, or until the potatoes are tender when pierced with a fork.
Remove the foil and bake for another 10-15 minutes until the top is golden brown and bubbly.
6. Rest and Serve:
Let your scalloped potatoes rest for 5-10 minutes before serving. This helps everything set nicely.
Garnish with a sprinkle of fresh chopped chives for a pretty and flavorful finish. Enjoy your creamy, cheesy, and loaded scalloped potatoes full of bacon goodness!
Can I Use Frozen Potatoes for This Recipe?
It’s best to use fresh potatoes for scalloped potatoes to ensure the right texture and cooking time. If you only have frozen, thaw them completely and drain any excess moisture before using to avoid a watery dish.
How Do I Store Leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave, adding a splash of milk or cream if the sauce seems too thick.
Can I Make Loaded Scalloped Potatoes Ahead of Time?
Yes! Assemble the dish in advance, cover it tightly, and refrigerate for up to 24 hours. When ready, bake as directed, adding a few extra minutes if baking from cold.
What Can I Substitute for Heavy Cream?
You can use half-and-half or a mixture of whole milk and a bit of melted butter to mimic heavy cream. The sauce will be lighter but still creamy. Avoid skim milk as it may result in a thinner sauce.