Description
Golden, cheesy, and irresistibly creamy, these Loaded Scalloped Potatoes are the ultimate comfort food that will wow your family and guests alike. Whether you’re searching for a cozy dinner idea, a quick side dish for a holiday meal, or a potluck favorite, this recipe checks all the boxes. Thinly sliced potatoes are layered with a velvety cheese sauce, studded with crispy bacon, and finished with a sprinkle of fresh herbs. It’s rich, hearty, and full of indulgent flavor—perfect for weeknight meals or special occasions. With easy-to-follow steps and classic ingredients, this is one of those easy recipes you’ll want to keep in your rotation.
Ingredients
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 cooked bacon, chopped
¼ cup chopped fresh chives or green onions
Optional: paprika or smoked paprika
Instructions
- Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish.
- Cook bacon until crispy, then chop and set aside.
- Melt butter in a saucepan over medium heat. Add flour and whisk to form a roux.
- Gradually whisk in heavy cream and sour cream. Stir until slightly thickened.
- Add garlic powder, salt, and pepper. Stir in half of the cheddar and mozzarella until melted.
- Layer one-third of the potatoes in the baking dish. Pour one-third of the cheese sauce over them.
- Sprinkle with bacon. Repeat for two more layers.
- Top with remaining cheese and bacon.
- Cover with foil and bake for 45 minutes.
- Remove foil and bake uncovered for another 20–25 minutes until bubbly and golden.
- Let rest for 10 minutes. Garnish with chopped chives before serving.
- Prep Time: 20 minutes
- Cook Time: 65–70 minutes
- Category: Side Dish