Loaded Scalloped Potatoes are a comforting dish filled with layers of tender sliced potatoes, gooey melted cheese, crispy bits of bacon, and a creamy sauce that brings it all together beautifully. This dish has a rich, hearty feel that makes it perfect for family dinners or holiday gatherings. The combination of textures—from the soft potatoes to the cheesy top—always makes everyone ask for seconds.
I love making loaded scalloped potatoes when I want something that feels special but isn’t too complicated. My little tip is to use sharp cheddar cheese for a nice tang and extra flavor, and to sprinkle chopped green onions on top at the end for a fresh touch. It’s amazing how just a few simple ingredients come together to make a dish that everyone raves about!
When I serve loaded scalloped potatoes, I like to pair it with a fresh salad or some roasted veggies to balance out the richness. It’s one of those recipes that brings people around the table, makes the meal feel cozy, and leaves the kitchen smelling like home. I always look forward to this dish when the weather turns cooler or when I want to impress without too much fuss.
Key Ingredients & Substitutions
Russet Potatoes: These are perfect because they cook up soft and creamy. If you want a slightly waxier texture, try Yukon Gold potatoes instead.
Bacon: Adds a nice crunch and smoky flavor. You can swap it for cooked ham or turkey bacon if you prefer something leaner.
Cheddar Cheese: Sharp cheddar gives great flavor here, but feel free to mix in mozzarella or Monterey Jack for a milder, creamier taste.
Milk and Butter: Whole milk makes the sauce rich, but you could use 2% milk for a lighter dish. Keep unsalted butter to control salt levels easily.
Garlic and Onion: These bring depth to the sauce. If you’re skipping onions, just add a bit more garlic for a punchier flavor.
How Do You Make a Smooth, Thick Cheese Sauce Without Lumps?
The cheese sauce is what makes these scalloped potatoes special. Here’s how to get it creamy and lump-free:
- Start by cooking garlic and onion gently in butter until soft—this builds flavor.
- Whisk in flour to form a roux. Cook it for about 1 minute to remove the raw flour taste but don’t let it brown.
- Slowly add cold milk while whisking constantly to stop lumps from forming.
- Keep stirring the sauce until it thickens—this usually takes 5-7 minutes.
- Remove from heat before adding cheese; this helps the cheese melt smoothly without turning grainy.
Patience and steady whisking are key here. This way, you get the perfect thick sauce that coats the potatoes beautifully.
Equipment You’ll Need
- Large baking dish – I recommend a 9×13-inch dish to hold all the layers comfortably.
- Medium saucepan – for making the cheese sauce. It’s easy to control the heat and stir smoothly.
- Whisk – helps to mix the sauce evenly and prevent lumps.
- Sharp knife and cutting board – for peeling and slicing potatoes thinly and evenly.
- Cooking spoon or spatula – for spreading the cheese sauce and layering the potatoes.
- Aluminum foil – to cover while baking and keep everything moist.
Flavor Variations & Add-Ins
- Replace bacon with cooked ham or turkey bacon for a leaner protein option.
- Add cooked sautéed mushrooms or spinach between layers for extra flavor and veggies.
- Mix in different cheeses like pepper jack or Gruyère for a spicy or nutty twist.
- Sprinkle paprika or smoked paprika on top before baking for a smoky kick and vibrant color.
Loaded Scalloped Potatoes
Ingredients You’ll Need:
- 4 large russet potatoes, peeled and thinly sliced
- 4 slices bacon, cooked and crumbled
- 2 cups shredded cheddar cheese, divided
- ½ cup grated Parmesan cheese
- 3 cups whole milk
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 2 cloves garlic, minced
- 1 small onion, finely chopped (optional)
- ½ teaspoon dried thyme or Italian seasoning
- Salt and freshly ground black pepper, to taste
- 2 tablespoons chopped fresh chives or green onions for garnish
How Much Time Will You Need?
This recipe takes about 20 minutes to prepare, including slicing and cooking the bacon. The baking time is about 1 hour, with 45 minutes covered and 15-20 minutes uncovered to get a golden bubbly top. Letting it rest for 5 minutes before serving finishes it off nicely.
Step-by-Step Instructions:
1. Prepare Oven and Baking Dish:
Preheat your oven to 375°F (190°C). Butter a large baking dish well and set it aside. This helps keep the potatoes from sticking.
2. Make the Cheese Sauce:
In a medium saucepan, melt the butter over medium heat. Add the minced garlic and chopped onion (if using), and sauté for 2-3 minutes until they’re soft and smell wonderful.
Stir in the flour and cook it for about 1 minute, stirring constantly to form a roux (this thickens your sauce).
Slowly whisk in the milk bit by bit, making sure no lumps form. Keep stirring as it cooks for 5-7 minutes until the sauce thickens nicely.
Remove the sauce from heat and mix in 1 ½ cups of shredded cheddar and all the Parmesan cheese. Season with thyme, salt, and pepper. Stir until the cheese melts and the sauce is smooth.
3. Layer Potatoes and Sauce:
Start by laying down a thin, even layer of potato slices in your prepared dish. Pour some cheese sauce over this layer, spreading it out evenly.
Keep layering potatoes and sauce, finishing with a layer of sauce on top.
4. Add Toppings and Bake:
Sprinkle the remaining cheddar cheese evenly over the top. Add the crumbled bacon over the cheese.
Cover the dish with aluminum foil and bake for 45 minutes. Then remove the foil and bake uncovered for an additional 15-20 minutes until the top turns golden brown and bubbly, and the potatoes are fork-tender.
5. Rest and Serve:
Let your loaded scalloped potatoes rest for 5 minutes—it helps everything set up so it slices nicely. Garnish with fresh chopped chives or green onions for a fresh pop of color and flavor. Serve warm and enjoy!
Can I Use Frozen Potatoes for This Recipe?
It’s best to use fresh potatoes for scalloped potatoes to ensure even cooking and the right texture. If you only have frozen, thaw them completely and pat dry to avoid excess moisture, but results may vary.
Can I Make Loaded Scalloped Potatoes Ahead of Time?
Yes! Prepare the dish through step 8, cover tightly with foil or plastic wrap, and refrigerate for up to 24 hours. When ready, bake covered then uncovered as directed, adding a few extra minutes if needed.
How Should I Store Leftovers?
Store leftovers in an airtight container in the fridge for 3 to 4 days. Reheat in the oven at 350°F (175°C) until warmed through to keep the top crispy, or microwave individual portions for convenience.
Can I Substitute Milk in the Cheese Sauce?
Whole milk creates the creamiest sauce, but you can use 2% milk or half-and-half for a lighter or richer option. Avoid skim milk as the sauce may be too thin and watery.
