Loaded Scalloped Potatoes are a classic comfort food that brings together creamy, cheesy layers of thinly sliced potatoes with bits of crispy bacon and a sprinkle of fresh green onions. This dish is thick, rich, and delightfully cheesy, making it a perfect side for any family dinner or holiday feast.
I love making this recipe because it feels like a warm hug on a plate. The way the cheese melts into the potatoes and the bacon adds just the right salty crunch always gets everyone asking for seconds. One tip I’ve found helpful is to let the potatoes soak in cold water for a bit before cooking to keep them from sticking together and to get that perfect tender texture.
Whenever I serve Loaded Scalloped Potatoes, I like to pair them with something simple on the side, like a fresh green salad or steamed veggies, so the potatoes can really shine. They also reheat well, which is great when you want to enjoy leftovers the next day without losing any of that delicious creaminess. It’s one of those dishes that feels special enough for guests but easy enough for a weeknight meal.
Key Ingredients & Substitutions
Russet Potatoes: These are perfect for scalloped potatoes because they hold their shape and become tender. Yukon Gold potatoes can be a good substitute for a slightly buttery flavor and creamier texture.
Bacon: Adds smoky, crispy texture. If you want a vegetarian option, try smoked paprika or crispy cooked mushrooms for that savory note.
Cheese: Cheddar, mozzarella, and Parmesan bring creaminess and flavor. Feel free to swap mozzarella with Monterey Jack or even Gruyère for a nuttier taste.
Milk and Cream: Whole milk and heavy cream make the sauce rich and smooth. You can use half-and-half to lighten it up or a dairy-free milk and cream substitute for lactose-free versions.
Chives: Fresh chives add a mild onion flavor and color. If unavailable, green onions or parsley work well too.
How Do I Make a Smooth, Thick Cheese Sauce Without Lumps?
Making the sauce right is key to creamy scalloped potatoes. Here’s how to avoid lumps and get a smooth, thick sauce:
- Start by melting butter and cooking minced garlic gently—don’t brown it.
- Whisk in flour to make a roux; cook for 1-2 minutes to remove the raw flour taste.
- Slowly add milk and cream while whisking constantly to prevent lumps.
- Keep stirring on medium heat until the sauce thickens and bubbles.
- Take off heat before adding cheese to avoid grainy texture.
- Stir in cheese and herbs gently until melted and smooth.
Patience and constant whisking is the secret here. This base will coat your potatoes beautifully!
Equipment You’ll Need
- 9×13 inch baking dish – I use this size because it fits the potatoes snugly and helps them cook evenly.
- Medium saucepan – I love it because it makes the cheese sauce easy to stir and control.
- Whisk – keeps the sauce smooth without lumps.
- Sharp knife and cutting board – makes slicing potatoes thin and even, which is key for uniform cooking.
- Cooking spoon or spatula – for spreading sauce and layering ingredients.
- Aluminum foil – useful to cover the dish and keep moisture in while baking.
Flavor Variations & Add-Ins
- Swap bacon for cooked sausage or ham for a different savory kick. It’s great for brunch or breakfast casseroles.
- Try adding sautéed mushrooms or caramelized onions on top for extra flavor and texture.
- Mix in shredded pepper jack, Gruyère, or a sprinkle of blue cheese instead of some cheddar for a richer, more complex cheesy flavor.
- Use fresh herbs like thyme, rosemary, or parsley to complement the cheese and bacon for a freshness boost.
Loaded Scalloped Potatoes
Ingredients You’ll Need:
For the Potatoes and Toppings:
- 4 large russet potatoes, peeled and thinly sliced
- 1 cup cooked and crumbled bacon (reserve some for topping)
- 1 cup shredded cheddar cheese
- 1 cup shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- ¼ cup chopped fresh chives (plus extra for garnish)
For the Creamy Sauce:
- 3 cups whole milk
- 1 cup heavy cream
- 4 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 2 cloves garlic, minced
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon dried thyme or Italian seasoning
- ¼ teaspoon paprika (optional)
How Much Time Will You Need?
This recipe takes about 20 minutes to prepare, including slicing potatoes and making the sauce, plus about 1 hour to bake. Don’t forget to allow 10 minutes to rest before serving—it helps the dish set perfectly!
Step-by-Step Instructions:
1. Preheat and Prepare Your Baking Dish:
Start by heating your oven to 375°F (190°C). Grease a 9×13 inch baking dish with butter or cooking spray so the potatoes don’t stick.
2. Make the Cheese Sauce:
In a medium saucepan, melt the butter over medium heat. Add the minced garlic and cook for about 1 minute until fragrant but not browned. Next, whisk in the flour and keep stirring for 1-2 minutes to form a smooth roux. Slowly pour in the milk and cream while whisking constantly to avoid lumps. Keep whisking until the sauce thickens and bubbles gently. Remove from heat, then stir in salt, pepper, thyme (or Italian seasoning), paprika if you like, and half of the shredded cheddar, mozzarella, and Parmesan cheeses until melted and smooth. Finish by stirring in the fresh chopped chives.
3. Layer and Bake the Potatoes:
Place half of your sliced potatoes evenly in the bottom of the prepared baking dish. Pour half of the cheese sauce over the potatoes and spread it evenly. Sprinkle half of the cooked bacon on top. Then add the remaining potatoes, pour over the rest of the cheese sauce, and spread it gently. Finally, sprinkle the remaining cheeses and bacon evenly across the top. Cover with aluminum foil and bake for 45 minutes. After that, remove the foil and bake for an additional 20-25 minutes until the potatoes are tender, the sauce is bubbly, and the top is golden and crispy. Let your scalloped potatoes rest for about 10 minutes before serving. Garnish with extra chopped chives and enjoy warm!
Can I Use Frozen Potatoes for This Recipe?
It’s best to use fresh potatoes for scalloped potatoes to ensure even cooking and the right texture. If using frozen, thaw completely and pat dry to avoid excess moisture that can make the dish watery.
Can I Make Loaded Scalloped Potatoes Ahead of Time?
Absolutely! You can assemble the casserole a day in advance, cover it, and refrigerate. When ready, bake it covered for about 50-60 minutes, then uncover for the last 20-25 minutes as usual.
How Should I Store Leftovers?
Keep leftovers in an airtight container in the fridge for up to 3 days. To reheat, warm in the oven at 350°F (175°C) until heated through or microwave in shorter bursts, stirring in between.
Can I Substitute the Cheese?
Yes! Feel free to swap in your favorite cheeses like Gruyère, Monterey Jack, or pepper jack for a twist. Just stick with cheeses that melt well to keep the sauce creamy and smooth.