Loaded Scalloped Potatoes are creamy, cheesy, and full of comforting flavors that make any meal feel extra special. Thinly sliced potatoes bake in a rich sauce with plenty of melted cheese, and the “loaded” part usually means we’re adding bacon, onions, and sometimes a sprinkle of green onions or chives on top. It’s that perfect mix of gooey, crispy, and tender all in one dish.
I love making this recipe when I want something a little indulgent but still simple to throw together. It’s one of those dishes that’s easy to personalize by adding your favorite extras – maybe some sour cream stirred in or swapping regular bacon for turkey bacon. I always find that letting it bake until the edges get golden and bubbly is the key to nailing that irresistible scalloped potato texture.
When I serve Loaded Scalloped Potatoes, I usually pair it with something fresh and green to balance out the richness, like a crisp salad or steamed veggies. It’s a crowd-pleaser at family dinners or holiday gatherings, and I always catch myself sneaking a few bites straight from the baking dish before it even makes it to the table! It’s the kind of side dish that feels like a warm hug in every bite.
Key Ingredients & Substitutions
Russet potatoes: These are great for scalloped potatoes because they hold shape and absorb flavors well. If you want a creamier texture, Yukon Gold potatoes work nicely too.
Bacon: Crispy bacon adds a smoky crunch. For a vegetarian option, use sautéed mushrooms or smoked paprika for that smoky taste.
Cheese: Sharp cheddar gives a strong cheesy flavor. Mixing in mozzarella adds gooey stretchiness, but feel free to use Monterey Jack or Colby for a milder flavor.
Butter, flour, milk, and cream: These make the rich cheese sauce, known as a béchamel. For a lighter version, swap heavy cream with more milk or a half-and-half blend.
Onion and garlic: They add base flavor and aroma. Finely chopping onion helps it melt smoothly into the sauce without chunks.
How Do You Make a Smooth and Creamy Cheese Sauce?
The cheese sauce is key for creamy loaded scalloped potatoes. Here’s how to get it just right:
- Melt butter and cook onion until soft.
- Add garlic, then whisk in flour to make a paste—cook 2 minutes to remove raw taste.
- Slowly add milk and cream, whisking constantly to avoid lumps.
- Cook until sauce thickens, about 5-7 minutes.
- Remove from heat and stir in cheese so it melts smoothly without getting grainy.
Tip: Use whole milk and fresh cheese for best texture. Avoid overheating once cheese is added to prevent separation!
Equipment You’ll Need
- 9×13 inch baking dish – It’s the perfect size for layering potatoes and keeps everything cooked evenly.
- Medium saucepan – I like it because it melts butter and makes the cheese sauce smoothly.
- Whisk – ensures the sauce stays lump-free and creamy as you combine ingredients.
- Large pot or vegetable peeler – for peeling and slicing potatoes thinly and evenly, which helps them cook faster and layer nicely.
- Sharp knife – makes slicing the potatoes easier and safer to handle.
Flavor Variations & Add-Ins
- Swap bacon for sautéed mushrooms or caramelized onions for a vegetarian twist that adds rich flavor.
- Mix in cooked, chopped ham or turkey for extra protein and heartiness.
- Use different cheeses like Gouda or Pepper Jack to change up the flavor profile.
- Add a pinch of cayenne pepper or chili powder for a little heat that pairs well with smoky flavors.
Loaded Scalloped Potatoes
Ingredients You’ll Need:
Main Ingredients:
- 4 large russet potatoes, peeled and thinly sliced
- 1 cup cooked bacon, chopped
- 1 cup shredded sharp cheddar cheese
- 1/2 cup shredded mozzarella cheese (optional, for extra cheesiness)
Cheese Sauce:
- 1/4 cup unsalted butter
- 1/4 cup all-purpose flour
- 2 cups whole milk
- 1 cup heavy cream
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp smoked paprika (optional, for extra flavor)
For Garnishing:
- 2 tbsp fresh parsley, chopped
How Much Time Will You Need?
This dish takes about 15 minutes to prepare and arrange, plus 1 hour and 10 minutes of baking time. After baking, allow around 10 minutes to cool before serving. All in all, you’ll need about 1 hour and 35 minutes to enjoy these creamy, cheesy scalloped potatoes.
Step-by-Step Instructions:
1. Get Ready:
Preheat your oven to 375°F (190°C). Grease a 9×13 inch baking dish or any similar deep casserole dish you have.
2. Make the Cheese Sauce:
In a medium saucepan over medium heat, melt the butter. Add the finely chopped onion and cook it until it becomes translucent, about 3-4 minutes. Stir in the minced garlic and cook for another minute until fragrant.
Next, whisk in the flour to form a thick paste. Keep cooking and whisking for about 2 minutes to get rid of the raw flour taste. Slowly pour in the milk and heavy cream, whisking constantly until the sauce is smooth and starts to thicken—this usually takes about 5-7 minutes.
Remove the pan from heat and stir in ¾ cup of the sharp cheddar cheese until melted. Season the sauce with salt, black pepper, and smoked paprika if you’re using it.
3. Layer the Potatoes:
Arrange half of your sliced potatoes in an even layer at the bottom of your prepared dish. Pour half of the cheesy sauce over those potatoes, spreading it evenly. Sprinkle half of the chopped bacon pieces on top.
Repeat the layering with the remaining potatoes, the rest of the cheese sauce, and the rest of the bacon.
4. Add the Cheese Topping and Bake:
Scatter the remaining ¼ cup cheddar cheese evenly on top, and if you want extra cheesiness, sprinkle the shredded mozzarella as well. Loosely cover the dish with aluminum foil to avoid burning the cheese.
Bake in the preheated oven for 45 minutes. Then remove the foil and bake it uncovered for another 20-25 minutes. The top should be golden brown, and you can check the potatoes are tender by poking them with a fork.
5. Serve:
Let the scalloped potatoes cool for about 10 minutes to set nicely. Sprinkle fresh parsley over the top for a pretty and tasty garnish. Serve warm and enjoy your loaded, cheesy, and hearty scalloped potatoes!
Can I Use Frozen Potatoes for This Recipe?
It’s best to use fresh potatoes for scalloped potatoes to get the right texture and avoid excess water. If you only have frozen, thaw them completely and pat dry to remove moisture before layering.
How Can I Make This Dish Vegetarian?
Simply skip the bacon and add sautéed mushrooms or caramelized onions for a smoky, savory alternative. You can also increase the cheese for extra richness.
Can I Prepare This Dish Ahead of Time?
Yes! Assemble the dish up to the baking step, cover tightly, and refrigerate for up to 24 hours. When ready, bake as directed, adding a few extra minutes if it’s very cold.
What’s the Best Way to Store Leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in the oven at 350°F (175°C) or in the microwave until warmed through.