Loaded Scalloped Potatoes are the perfect comfort food with creamy layers of thinly sliced potatoes baked in a rich cheesy sauce, topped with crispy bits of bacon and a sprinkle of green onions. This dish has that wonderful melt-in-your-mouth texture mixed with a little crunchy goodness on top, making every bite so satisfying.
I love making this when I want something that feels like a warm hug on a plate. It’s one of those recipes where the ingredients come together so simply, but it tastes like you’ve spent hours on it. Plus, I always sneak in a little extra cheese because you can never have too much when it comes to scalloped potatoes!
My favorite way to serve these is alongside a fresh green salad or a juicy piece of grilled chicken for a balanced meal. It’s a hit whenever I bring it to family dinners or potlucks because it’s creamy, cheesy, and just a little bit indulgent without being complicated. I think this dish makes any meal feel a little more special.
Key Ingredients & Substitutions for Loaded Scalloped Potatoes
Potatoes: Russets work best here because they’re starchy and hold their shape well when baked. If you prefer a waxier texture, try Yukon Gold potatoes for a creamier bite.
Bacon: Adds smoky flavor and crunch. For a vegetarian option, try smoked paprika or crispy fried mushrooms as a substitute.
Cheese: Sharp cheddar gives a bold cheesy flavor; Parmesan adds depth and a bit of nuttiness. You can swap cheddar for Colby Jack or Monterey Jack for a milder taste.
Dairy: Whole milk and heavy cream make the sauce rich and smooth. For a lighter version, use low-fat milk and skip the cream or use half-and-half.
How Do You Make a Smooth, Thick Cheese Sauce Without Lumps?
Making the cheese sauce (béchamel with cheese) smooth and lump-free is key. Here’s how I do it:
- Melt butter and cook onion until soft.
- Add flour and stir constantly for 1-2 minutes to cook out the raw taste (this is your roux).
- Add milk and cream slowly, whisking continuously to avoid lumps.
- Cook on medium heat until thick and coats the spoon (about 5-7 minutes).
- Remove from heat before adding cheese – high heat after adding cheese can cause it to separate or get grainy.
Whisk the cheese in gently until melted and smooth. Patience and steady whisking make all the difference!
Equipment You’ll Need
- 9×13 inch baking dish – It’s the perfect size to hold all the layers of potatoes and sauce.
- Medium saucepan – I use it to make the cheese sauce because it heats evenly.
- Whisk – keeps the sauce smooth without lumps.
- Sharp knife & cutting board – essential for slicing potatoes thinly and evenly.
- Measuring cups & spoons – for accuracy with ingredients, especially cheeses and spices.
- Foil – to cover the dish while baking so the potatoes cook through without burning the top.
Flavor Variations & Add-Ins
- Swap bacon for cooked pancetta or pancetta bits for a different smoky flavor.
- Use gouda or Swiss cheese instead of cheddar for a milder, creamier taste.
- Add sautéed spinach or greens between layers for extra nutrients and color.
- Mix in sliced green onions or leeks for a fresh, mild onion flavor.
How to Make Loaded Scalloped Potatoes?
Ingredients You’ll Need:
- 4 large russet potatoes, peeled and thinly sliced
- 1 cup cooked bacon, chopped
- 2 cups shredded sharp cheddar cheese, divided
- 1/2 cup grated Parmesan cheese
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 2 cups whole milk
- 1/2 cup heavy cream
- 1 medium onion, finely chopped
- 2 garlic cloves, minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon smoked paprika (optional)
- Fresh thyme or chives for garnish
How Much Time Will You Need?
This recipe takes about 15 minutes of preparation, plus about 1 hour and 10 minutes of baking time. You’ll want to allow a few extra minutes for the dish to cool before serving.
Step-by-Step Instructions:
1. Prepare and Preheat:
Start by preheating your oven to 375°F (190°C). Grease a 9×13 inch baking dish well to prevent sticking.
2. Make the Cheese Sauce:
In a medium saucepan over medium heat, melt the butter. Add the chopped onion and cook until they turn translucent, about 3-4 minutes. Add the minced garlic and cook for another minute. Stir in the flour and cook, stirring constantly, for 1-2 minutes to create a roux.
Slowly pour in the whole milk and heavy cream while whisking constantly to avoid lumps. Keep cooking and stirring until the mixture thickens and coats the back of a spoon, about 5-7 minutes.
Remove from heat, then stir in 1 1/2 cups of shredded cheddar cheese, Parmesan cheese, salt, black pepper, and smoked paprika. Stir until the cheeses melt completely and the sauce becomes smooth.
3. Layer and Bake:
Place half of the sliced potatoes evenly into the baking dish. Pour half of the cheese sauce over the potatoes, spreading it out gently. Sprinkle half of the cooked bacon and some fresh thyme over the sauce.
Repeat with the remaining potato slices and cheese sauce. Finish by topping with the remaining bacon and the last 1/2 cup of shredded cheddar cheese.
Cover the baking dish with foil and bake for 45 minutes. Remove the foil and bake for another 20-25 minutes until the top is golden brown and the potatoes are fork-tender.
4. Cool and Garnish:
Let your loaded scalloped potatoes cool for about 5-10 minutes before serving. Garnish with fresh thyme or chopped chives for a nice touch.
Enjoy your creamy, cheesy, loaded scalloped potatoes!
Can I Use Frozen Potatoes for This Recipe?
It’s best to use fresh potatoes for scalloped potatoes because frozen ones can be watery and may affect the texture. If you must use frozen, thaw them completely and pat dry to remove excess moisture before slicing.
Can I Make Loaded Scalloped Potatoes Ahead of Time?
Absolutely! Assemble the dish up to the baking step, cover it tightly with foil or plastic wrap, and refrigerate for up to 24 hours. When ready, bake as directed, adding a few extra minutes if baking from chilled.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in the oven at 350°F (175°C) until warmed through to keep the sauce creamy and potatoes tender.
Can I Substitute the Bacon?
Yes! If you prefer, swap bacon with cooked pancetta, ham, or for a vegetarian option, omit bacon and add smoked paprika or sautéed mushrooms for a smoky flavor.