Loaded Scalloped Potatoes are a comforting, creamy dish packed with tender slices of potato, gooey melted cheese, crispy bits of bacon, and a sprinkle of green onions on top. This recipe is all about that perfect mix of soft potatoes and rich, cheesy sauce, making it a crowd-pleaser for any meal.
I love making loaded scalloped potatoes when I want something that feels like a warm hug in a bowl. It’s simple to put together, but the flavors come together in such a satisfying way. One of my favorite little tricks is adding extra cheese right at the end for that perfect golden, bubbly crust. It feels like a little celebration every time I pull it out of the oven.
This dish works great as a side for a family dinner or a holiday feast, but honestly, I’ve caught myself eating it as the main event more than once. If you have leftovers, they heat up beautifully, making it a great make-ahead option. I like to serve it alongside a fresh green salad to balance out all that cheesy goodness.
Key Ingredients & Substitutions for Loaded Scalloped Potatoes
Russet potatoes: These are great for this dish because they hold their shape but become tender. If you want a creamier texture, try Yukon Gold potatoes instead.
Bacon: Adds smoky crunch. Turkey bacon or smoked cooked ham are good swaps if you want something lighter or different.
Cheddar cheese: Sharp cheddar gives strong, classic flavor. You can mix in Monterey Jack or mozzarella for a milder, stretchy cheese experience.
Sour cream and heavy cream: These create the creamy sauce. For a lighter version, try using Greek yogurt instead of sour cream and half-and-half instead of heavy cream.
Butter and flour: These form a roux that thickens the sauce. No real substitutes here, but use a gluten-free flour if needed.
How Do You Make a Smooth, Cheesy Sauce Without Lumps?
The cheese sauce is the heart of this dish, so it’s important to get it creamy and lump-free. Here’s what I do:
- Start by slowly cooking the onions and garlic in butter until soft but not browned.
- Whisk in the flour to make a roux; cooking it 1-2 minutes helps prevent a raw flour taste.
- Gradually add milk and cream while whisking constantly. This keeps the sauce smooth and helps it thicken evenly.
- Once thickened, remove from heat before stirring in cheese to avoid grainy sauce. Mix in sour cream last for extra creaminess.
Patience and constant whisking make all the difference!
Equipment You’ll Need
- 9×13-inch baking dish – It’s the perfect size to hold all the layers and make serving easy.
- Medium saucepan – I use this to make the creamy cheese sauce, and it heats evenly.
- Whisk – Keeps the sauce smooth and lumps-free as you stir in the milk and cheese.
- Knife and cutting board – For peeling and slicing the potatoes thinly and evenly.
- Colander or paper towels – To drain the cooked bacon so it’s not greasy in the casserole.
Flavor Variations & Add-Ins
- Swap bacon for cooked sausage or ham for different meat flavors that work well with cheese.
- Add sautéed mushrooms or chopped green onions on top for extra texture and flavor.
- Mix in cooked broccoli florets before baking to give a veggie boost.
- Try different cheeses like mozzarella or pepper jack for a milder or spicier kick.
Loaded Scalloped Potatoes
Ingredients You’ll Need:
- 4 large russet potatoes, peeled and thinly sliced
- 6 slices bacon, cooked and crumbled
- 2 cups sharp cheddar cheese, shredded (divided)
- 1 cup sour cream
- 1 cup heavy cream
- 4 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 2 cloves garlic, minced
- 1 small onion, finely chopped
- 1 cup milk
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon smoked paprika (optional)
- Fresh parsley, chopped (for garnish)
How Much Time Will You Need?
This dish takes about 20 minutes to prepare and about 1 hour and 15 minutes to bake and cool. So, in total, set aside around 1 hour and 35 minutes before enjoying your cheesy, loaded scalloped potatoes.
Step-by-Step Instructions:
1. Prepare for Baking:
First, preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish well so the potatoes don’t stick later.
2. Make the Cheese Sauce:
In a medium saucepan, melt the butter over medium heat. Add the chopped onion and minced garlic, and sauté for about 3-4 minutes until soft and fragrant. Next, stir in the flour and cook, stirring constantly for 1-2 minutes to make a roux. Gradually whisk in the milk and heavy cream, keep whisking until the sauce thickens and is smooth, around 4-5 minutes. Remove from heat and stir in 1 ½ cups shredded cheddar cheese, sour cream, salt, pepper, and smoked paprika until everything is melted and creamy.
3. Assemble the Layers:
Spread half of the sliced potatoes evenly in your prepared baking dish. Pour half of the cheese sauce over the potatoes, then sprinkle half of the crumbled bacon on top. Repeat the layers with the remaining potatoes, cheese sauce, and bacon. Finally, sprinkle the remaining ½ cup of shredded cheddar cheese evenly over the top.
4. Bake and Serve:
Cover the dish with aluminum foil and bake for 45 minutes. Then, remove the foil and bake uncovered for another 25-30 minutes, until the potatoes are tender and the top is golden brown and crispy. Let the dish cool for about 10 minutes before serving. Garnish with fresh chopped parsley for a nice, fresh touch.
Enjoy your hearty, cheesy, and flavorful Loaded Scalloped Potatoes!
Can I Use Frozen Potatoes for This Recipe?
Frozen potatoes aren’t recommended because they release extra water, which can make the sauce watery. It’s best to use fresh potatoes sliced thinly for the perfect texture.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat covered in the oven at 350°F until warmed through, or gently in the microwave.
Can I Make This Dish Ahead of Time?
Yes! Assemble the casserole up to step 9, then cover and refrigerate for up to 24 hours. When ready, bake as directed, adding a few extra minutes if baking straight from the fridge.
What Can I Substitute for Heavy Cream?
If you want a lighter sauce, use half-and-half or whole milk, but note the sauce will be less rich and creamy. For dairy-free, try unsweetened almond or oat milk combined with a tablespoon of vegan butter.