This decadent Loaded Scalloped Potatoes dish transforms the humble potato into a showstopping comfort food masterpiece. Thinly sliced potatoes are layered with a rich, creamy garlic sauce, sharp cheddar cheese, and crispy bacon for an irresistible side dish that often steals the spotlight at any meal. Perfect for holiday gatherings, Sunday dinners, or anytime you want to impress without spending hours in the kitchen!
Why You’ll Love This Recipe
- Ultimate Comfort Food: These potatoes deliver that perfect combination of creamy, cheesy goodness with the satisfying crunch of bacon that makes comfort food so irresistible.
- Make-Ahead Friendly: You can assemble this dish ahead of time and bake when needed, making it perfect for entertaining or busy weeknights.
- Crowd-Pleaser: I’ve never met anyone who doesn’t love this dish – it disappears quickly at every gathering and always prompts requests for the recipe.
- Versatile: Works beautifully alongside almost any main dish from holiday ham to weeknight chicken, or even as a hearty main course with a simple salad.
Ingredients You’ll Need
- Butter: Creates the base for our velvety sauce, adding richness and helping to cook the garlic to aromatic perfection.
- Garlic: Adds that wonderful aromatic depth that takes these potatoes from good to unforgettable.
- All-purpose flour: Works with the butter to create a roux, which thickens our sauce to that perfect creamy consistency.
- Chicken broth: Adds savory depth to the sauce while keeping it from being too heavy.
- Heavy cream: The secret to that luxurious, silky texture that makes scalloped potatoes so crave-worthy.
- Seasonings (salt, pepper, nutmeg): The nutmeg might seem unusual, but trust me – it adds a subtle warmth that complements the cream beautifully.
- Potatoes: Russets or Yukon Golds work perfectly here. Russets tend to be fluffier while Yukons have a naturally buttery flavor – both are excellent choices.
- Cheddar cheese: Provides that gorgeous golden color and sharp, tangy flavor that contrasts with the creamy sauce.
- Bacon: Crispy, smoky bacon transforms these from ordinary scalloped potatoes into something truly spectacular.
- Chives: Add a fresh, mild onion flavor and beautiful pop of color that brightens the whole dish.
Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.
Variations
Different Cheese Options
Swap the cheddar for Gruyère for a more sophisticated flavor, use pepper jack for a spicy kick, or try a combination of cheeses like Monterey Jack and Parmesan for complexity.
Protein Additions
Turn this into a complete meal by adding diced ham throughout the layers, or mix in shredded rotisserie chicken for a heartier version.
Vegetable Boost
Sauté mushrooms, caramelized onions, or spinach to include between the potato layers for added nutrition and flavor dimension.
Dairy-Free Option
Use coconut cream and vegetable broth with dairy-free cheese for a lactose-free version that still delivers rich flavor.
How to Make Loaded Scalloped Potatoes
Step 1: Prepare the Creamy Sauce
Melt butter in a saucepan over medium heat, add minced garlic and cook just until fragrant – about 30 seconds. Sprinkle flour over the mixture and whisk until well combined. Pour in chicken broth, whisking constantly until smooth. Add heavy cream and continue whisking until the sauce is silky. Season with salt, pepper, and that pinch of nutmeg. Let the sauce simmer for 2 minutes until it thickens slightly, then remove from heat.
Step 2: Create the First Layer
Pour a generous amount of sauce into the bottom of your baking dish, covering it completely. Arrange one-third of your thinly sliced potatoes in an even layer on top of the sauce. Cover the potatoes with more sauce, then sprinkle with one-third of your shredded cheddar and crumbled bacon.
Step 3: Complete the Layers
Repeat the layering process two more times, finishing with cheese and bacon on top. Sprinkle half of your chives over the final layer.
Step 4: Bake to Perfection
Cover the dish with foil and bake at 400°F for 45 minutes. This allows the potatoes to cook through while trapping moisture. Then remove the foil and bake for another 45 minutes until the potatoes are perfectly tender and the top is golden and bubbling.
Step 5: Finish and Serve
Sprinkle the remaining fresh chives over the top for a pop of color and fresh flavor. Let the dish rest for about 10 minutes before serving – this helps the sauce set slightly and makes serving easier.
Pro Tips for Making the Recipe
- Slice potatoes uniformly: Use a mandoline slicer if you have one to get perfectly even, thin potato slices that will cook at the same rate.
- Don’t rush the sauce: Take your time developing the roux properly before adding liquids – this prevents a floury taste in the final dish.
- Season between layers: Add a light sprinkle of salt and pepper between potato layers for well-seasoned potatoes throughout.
- Rest before serving: Let the dish stand for 10 minutes after baking to allow the sauce to thicken and make serving neater.
- Cover edges if browning too quickly: If you notice the edges getting too dark during the uncovered baking period, place strips of foil just around the perimeter.
How to Serve
Perfect Pairings
These loaded scalloped potatoes shine alongside a simple protein like roasted chicken, grilled steak, or baked ham. The richness of the dish pairs beautifully with lighter sides like a crisp green salad with vinaigrette or simple steamed vegetables.
Holiday Meals
This dish is a showstopper for Thanksgiving, Christmas, or Easter gatherings. It can be prepared ahead of time and popped in the oven while your turkey or ham rests.
Casual Dinners
Turn this into a complete meal by serving with a simple green vegetable like roasted asparagus or brussels sprouts for a satisfying dinner any day of the week.
Make Ahead and Storage
Make Ahead
Assemble the entire dish up to 24 hours in advance, cover tightly with plastic wrap and refrigerate. Remove from the refrigerator 30 minutes before baking, and you may need to add 10-15 minutes to the covered baking time.
Storing Leftovers
Refrigerate leftovers in an airtight container for up to 3 days. The flavor actually improves overnight as the ingredients meld together.
Freezing
While you can freeze this dish, the texture of the potatoes and sauce may change slightly. If freezing, do so after assembly but before baking. Thaw completely in the refrigerator overnight before baking as directed.
Reheating
For best results, reheat individual portions in the microwave at 50% power to prevent the sauce from separating. For larger portions, reheat covered in a 350°F oven until warmed through (about 20-25 minutes).
FAQs
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Can I prepare these potatoes ahead of time?
Absolutely! You can assemble the entire dish up to a day in advance, cover it tightly, and refrigerate. When you’re ready to bake, just let it sit at room temperature for about 30 minutes first, and you might need to add an extra 10-15 minutes to the covered baking time since you’re starting with cold ingredients.
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Why are my potatoes not cooking evenly?
The most common reason is uneven slicing. Try to cut all potato slices to the same thickness (about 1/8 inch) – a mandoline slicer is perfect for this job. Also, make sure your potatoes are fully submerged in the sauce before baking, as exposed edges can become hard and undercooked.
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Can I make this dish vegetarian?
Definitely! Simply omit the bacon and use vegetable broth instead of chicken broth. You won’t lose much in terms of flavor, especially if you add some smoked paprika (about 1/2 teaspoon) to the sauce to mimic that smoky bacon flavor.
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My sauce curdled – what happened?
Sauce separation usually happens when it’s heated too quickly or at too high a temperature. When reheating leftovers, use a lower heat setting and stir frequently. When making the initial sauce, be sure to add the cream slowly while whisking constantly, and keep the heat at medium or lower.
Final Thoughts
These Loaded Scalloped Potatoes transform the humble spud into something truly magical. The combination of creamy sauce, melty cheese, and crispy bacon creates a dish that’s guaranteed to become a family favorite. While it might take a bit of time to prepare, the hands-on work is minimal, and the results are absolutely worth it. Whether for a special occasion or just because you deserve something delicious, give these potatoes a try – your taste buds will thank you!
Print
Loaded Scalloped Potatoes Recipe
- Prep Time: 15 minutes
- Cook Time: 1 hour 30 minutes
- Total Time: 1 hour 45 minutes
- Yield: 10 servings 1x
- Category: Side-dishes
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Description
Loaded Scalloped Potatoes are a decadent, creamy, and cheesy side dish featuring tender layers of thinly sliced potatoes, a rich homemade cream sauce, sharp cheddar cheese, crispy bacon, and fresh chives—perfectly baked until bubbling and golden for a comforting treat.
Ingredients
Main Ingredients
- 3 pounds potatoes, sliced 1/8 inch thin (such as Russet or Yukon Gold)
- 4 cups cheddar cheese, shredded
- 12 slices bacon, fried and crumbled
- 2 tablespoons chives, chopped
Cream Sauce
- 4 tablespoons unsalted butter
- 3 cloves garlic, minced
- 4 tablespoons all-purpose flour
- 2 cups low sodium chicken broth
- 2 cups heavy cream
- 1/2 teaspoon salt, or to taste
- 1/2 teaspoon pepper, or to taste
- 1/8 teaspoon ground nutmeg
Instructions
- Preheat Oven: Preheat your oven to 400℉ (204℃) to ensure even and consistent baking for the potatoes.
- Prepare the Cream Sauce: Melt the butter in a saucepan or skillet over medium heat. Add the minced garlic and cook for 30 seconds until it becomes fragrant. Sprinkle in the flour and whisk constantly until the mixture is well combined and forms a paste. Gradually add the chicken broth, whisking until the mixture thickens and becomes smooth. Pour in the heavy cream and continue whisking until the sauce is completely smooth. Season with salt, pepper, and nutmeg, then let the sauce simmer for another 2 minutes until thickened. Remove from heat and set aside.
- Layer the Potatoes: In a 9×13 inch baking dish, spread a couple ladlefuls of the cream sauce on the bottom. Arrange one-third of the sliced potatoes in an even layer over the sauce. Spoon more sauce over the potatoes, then sprinkle with one-third of the shredded cheddar cheese and one-third of the crumbled bacon.
- Repeat Layers: Continue layering for a total of three layers: potatoes, sauce, cheese, and bacon. Finish by sprinkling half the chopped chives over the top layer.
- Bake Covered: Cover the dish tightly with foil and bake in the preheated oven for 45 minutes. This will allow the potatoes to soften and start cooking through without drying out.
- Bake Uncovered: Remove the foil and continue baking for an additional 45 minutes, or until the potatoes are fork-tender and the cheese is bubbling and golden brown on top.
- Garnish and Serve: Remove from oven, garnish with the remaining chopped chives, and serve the loaded scalloped potatoes warm as a hearty side dish.
Notes
- For even cooking, slice the potatoes as uniformly as possible.
- You can substitute Yukon Gold potatoes for a creamier texture, or Russets for a fluffier result.
- Make the dish ahead of time and refrigerate; reheat in the oven before serving.
- For extra flavor, consider adding a sprinkle of smoked paprika or using a mix of cheeses.
- If you prefer vegetarian, omit the bacon and replace chicken broth with vegetable broth.
Nutrition
- Serving Size: 1/10 of recipe
- Calories: 540
- Sugar: 4g
- Sodium: 730mg
- Fat: 38g
- Saturated Fat: 20g
- Unsaturated Fat: 15g
- Trans Fat: 0.5g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 17g
- Cholesterol: 105mg
