Loaded Scalloped Potatoes Recipe

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Loaded Scalloped Potatoes take comfort food to a whole new level. Imagine thinly sliced potatoes layered with a creamy, cheesy sauce, topped with crispy bacon and a sprinkle of fresh chives. Every bite is rich, savory, and packed with flavor. This indulgent dish is perfect as a hearty side for holidays, potlucks, or any time you crave something warm and satisfying.

What sets these scalloped potatoes apart is the “loaded” twist—think all the toppings of a loaded baked potato, melted into creamy layers. Sharp cheddar and mozzarella deliver the cheesy melt, while sour cream and heavy cream bring luxurious richness. The finishing touch of bacon and herbs makes this dish truly irresistible.

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Ingredients for this Loaded Scalloped Potatoes Recipe

• 2½ pounds Yukon Gold or Russet potatoes, thinly sliced
• 1½ cups sharp cheddar cheese, shredded
• 1 cup mozzarella cheese, shredded
• 1 cup heavy cream
• 1 cup sour cream
• 4 tablespoons unsalted butter
• 2 tablespoons all-purpose flour
• 1 teaspoon garlic powder
• Salt and black pepper to taste
• 6 slices of cooked bacon, chopped
• ¼ cup chopped fresh chives or green onions (for garnish)
• Optional: paprika or smoked paprika for an extra layer of flavor

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Step 1: Prep the Potatoes and Bacon

Start by scrubbing and thinly slicing the potatoes—aim for about ⅛-inch thick slices to ensure even cooking. You can leave the skins on for rustic texture or peel them for a smoother finish. Meanwhile, cook the bacon in a skillet over medium heat until crispy. Set the bacon aside on paper towels to drain, then chop into bite-sized pieces.

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Step 2: Make the Creamy Cheese Sauce

In a saucepan over medium heat, melt the butter and whisk in the flour to create a roux. Let it cook for 1–2 minutes, just until it turns a light golden color. Slowly whisk in the heavy cream and sour cream, continuing to stir until the mixture thickens slightly. Add garlic powder, salt, and black pepper. Stir in half of the shredded cheddar and mozzarella cheese, and mix until melted and smooth. Remove from heat.

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Step 3: Layer the Ingredients

Preheat your oven to 375°F (190°C). In a greased 9×13-inch baking dish, arrange one-third of the sliced potatoes in an even layer. Pour a third of the cheese sauce over the top, spreading gently to cover. Sprinkle a handful of chopped bacon over the sauce. Repeat the layers two more times, finishing with cheese sauce and a generous sprinkle of the remaining cheeses and bacon on top.

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Step 4: Bake to Perfection

Cover the dish with foil and bake for 45 minutes. Then, remove the foil and continue baking for an additional 20–25 minutes, or until the top is golden brown and bubbly, and the potatoes are fork-tender. For extra crispiness, you can broil the top for 2–3 minutes at the end—just watch closely to prevent burning.

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Step 5: Garnish and Serve

Allow the scalloped potatoes to rest for 10 minutes after baking. This helps the sauce set slightly and makes serving easier. Just before serving, garnish with freshly chopped chives or green onions for a pop of color and brightness. Serve hot as a side dish—or the star of the show!

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Estimated Nutrition

Per serving (based on 8 servings):

• Calories: 410
• Total Fat: 28g
• Saturated Fat: 15g
• Cholesterol: 75mg
• Sodium: 520mg
• Carbohydrates: 26g
• Fiber: 2g
• Sugars: 2g
• Protein: 13g

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Frequently Asked Questions

What’s the best type of potato for scalloped potatoes?

Yukon Gold and Russet potatoes are both great. Yukon Golds are creamier, while Russets get softer and soak up the sauce well.

Can I make this dish ahead of time?

Yes! Assemble the dish up to a day in advance, cover, and refrigerate. Add 10–15 minutes to the baking time if starting cold.

Can I use milk instead of cream?

You can substitute whole milk, but the sauce will be thinner and less rich. A mix of milk and cream is a good compromise.

How do I slice the potatoes evenly?

Use a mandoline slicer for precise, even slices. This ensures consistent cooking and texture.

Is it okay to skip the bacon?

Absolutely. It will still be rich and flavorful, or you can add sautéed mushrooms or caramelized onions for a vegetarian twist.

Can I add other cheeses?

Yes! Gruyère, Parmesan, or Monterey Jack work beautifully. Just stick to a melt-friendly combo.

What can I serve with loaded scalloped potatoes?

They’re perfect with roast meats, grilled chicken, or a fresh green salad to balance the richness.

Why is my sauce curdling or separating?

This can happen if the heat is too high or if the sauce isn’t stirred properly. Always keep it on medium heat and whisk continuously.

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