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.

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.

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.

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.

Loaded Scalloped Potatoes Recipe

Name: Loaded Scalloped Potatoes Recipe
Prep time: 15 min
Cook time: 1 h 30 min
Total time: 1 h 45 min
Cuisine: American
Ingredients: 3 pounds potatoes, sliced ⅛ inch thin (such as Russet or Yukon Gold); 4 cups cheddar cheese, shredded; 12 slices bacon, fried and crumbled; 2 tablespoons chives, chopped; 4 tablespoons unsalted butter; 3 cloves garlic, minced; 4 tablespoons all-purpose flour; 2 cups low sodium chicken broth; 2 cups heavy cream; ½ teaspoon salt, or to taste; ½ teaspoon pepper, or to taste; ⅛ teaspoon ground nutmeg

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

Units Scale

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

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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