What the heck is this?
So you know those fancy scalloped potatoes your grandma made for special occasions? The ones with the creamy sauce and perfectly layered potato slices that took forever but tasted like heaven? Well, we took that energy and said “what if we made this extra?” Picture layers upon layers of thinly sliced potatoes swimming in the most ridiculous cheese sauce known to humanity, topped with crispy bacon, chives, and enough cheese to make your cardiologist send you a stern letter. This is what happens when scalloped potatoes and loaded potato skins have a beautiful, indulgent baby. It’s rich, it’s over-the-top, and it’s the kind of side dish that steals the show from whatever main course you thought you were serving.
Why You’ll Love This Recipe
- Takes regular scalloped potatoes from “nice” to “holy grail of comfort food”
- Feeds a crowd and makes everyone instantly love you
- Perfect for holidays, potlucks, or Tuesday if you’re feeling fancy
- Reheats beautifully (leftovers for days)
- Can be assembled ahead of time for stress-free entertaining
- Basically a loaded baked potato in casserole form
- Makes your kitchen smell like pure happiness
The Good Stuff You’ll Need
The Potato Foundation:
- 3 lbs Yukon Gold potatoes (they’re creamier than russets)
- 2 tbsp butter for greasing the dish
The Ridiculous Cheese Sauce:
- 4 tbsp butter
- 1/4 cup all-purpose flour
- 2 cups whole milk (don’t even think about skim)
- 1 cup heavy cream
- 2 cups sharp cheddar cheese, shredded
- 1 cup gruyere cheese, shredded (or more cheddar if gruyere’s not happening)
- 1/2 cup cream cheese, cubed
- 1 tsp garlic powder
- 1/2 tsp onion powder
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 tsp smoked paprika
The Loaded Part:
- 8 strips thick-cut bacon, cooked and crumbled
- 1/2 cup sour cream
- 4 green onions, chopped (save some for garnish)
- 1 cup extra sharp cheddar for topping
The Final Flourish:
- More green onions
- Extra bacon bits
- A dollop of sour cream for serving
Let’s Do This
Step 1: Prep Like a Pro Preheat your oven to 375°F. Grease a 9×13 baking dish with butter like your life depends on it.
Wash and peel your potatoes. Using a mandoline or sharp knife, slice them about 1/8-inch thick. Try to keep them even – this isn’t the time for rustic charm.
Cook your bacon until crispy, then crumble and set aside. Save a little of that bacon fat if you’re feeling dangerous.
Step 2: Make That Cheese Sauce In a large saucepan, melt the 4 tbsp of butter over medium heat.
Whisk in the flour and cook for about 2 minutes. This is your roux – don’t let it brown.
Gradually whisk in the milk and cream. Keep whisking to avoid lumps (nobody wants lumpy cheese sauce).
Bring to a gentle simmer and cook, stirring constantly, until it thickens enough to coat the back of a spoon (about 5-7 minutes).
Remove from heat and whisk in the cheddar, gruyere, and cream cheese until melted and smooth.
Season with garlic powder, onion powder, salt, pepper, and smoked paprika. Taste and adjust – this sauce should be flavor-forward.
Step 3: Assembly Time Layer half the sliced potatoes in your prepared baking dish, overlapping slightly like fallen dominoes.
Pour half the cheese sauce over the potatoes, making sure it gets into all the crevices.
Sprinkle half the bacon and half the green onions over the sauce.
Layer the remaining potatoes on top, then pour over the rest of the cheese sauce.
Cover tightly with foil and bake for 45 minutes.
Step 4: The Grand Finale Remove the foil and sprinkle the top with that extra cup of sharp cheddar and remaining bacon.
Bake uncovered for another 25-30 minutes until the top is golden brown and bubbly, and a knife slides easily through the potatoes.
Let it rest for 10-15 minutes before serving (I know it’s torture, but trust the process).
Step 5: Serve and Accept the Praise Garnish with fresh green onions and serve with dollops of sour cream on the side.
Watch people’s eyes roll back in their heads with the first bite.
Serving Suggestions
This is rich enough to be a main dish with a simple salad, but it’s traditionally a killer side for:
- Prime rib or roast beef
- Grilled chicken or pork chops
- Holiday ham
- Honestly, it goes with everything
Switch It Up
Smoky BBQ Style: Add some pulled pork and BBQ sauce between layers Veggie Loaded: Add caramelized onions, roasted peppers, and mushrooms Spicy Kick: Mix in some jalapeños and use pepper jack cheese Herb Garden: Add fresh thyme, rosemary, or chives to the cheese sauce
Make-Ahead Magic
Assemble the whole thing up to the final baking step, cover tightly, and refrigerate for up to 2 days.
Add an extra 15-20 minutes to the covered baking time if cooking from cold.
You can even freeze it! Wrap well and freeze for up to 3 months. Thaw overnight before baking.
Pro Tips That Actually Matter
- Don’t skip the resting time – it needs to set up or it’ll be soupy
- If your sauce breaks, whisk in a splash of cold milk off the heat
- Cover with foil if the top browns too quickly
- Use a sharp knife or mandoline for even slices – uneven potatoes cook unevenly
Questions People Actually Ask
Q: Can I use different potatoes? A: Yukon Golds are best for creaminess, but russets work too. Avoid red potatoes – they’re too waxy.
Q: Can I make this lighter? A: You could use half-and-half instead of heavy cream and reduce the cheese, but honestly, this isn’t meant to be light. Live a little.
Q: How do I know when it’s done? A: A knife should slide through the potatoes with no resistance, and the top should be golden and bubbly.
Q: Can I reheat leftovers? A: Absolutely! Cover and reheat in a 350°F oven until warmed through, or microwave individual portions.
Print
Loaded Scalloped Potatoes: Peak Comfort Food Has Entered the Chat
- Total Time: 1 hour 40 minutes
- Yield: 8–10 servings 1x
Description
So you know those fancy scalloped potatoes your grandma made for special occasions? The ones with the creamy sauce and perfectly layered potato slices that took forever but tasted like heaven? Well, we took that energy and said “what if we made this extra?” Picture layers upon layers of thinly sliced potatoes swimming in the most ridiculous cheese sauce known to humanity, topped with crispy bacon, chives, and enough cheese to make your cardiologist send you a stern letter. This is what happens when scalloped potatoes and loaded potato skins have a beautiful, indulgent baby. It’s rich, it’s over-the-top, and it’s the kind of side dish that steals the show from whatever main course you thought you were serving.
Ingredients
The Potato Foundation:
- 3 lbs Yukon Gold potatoes (they’re creamier than russets)
- 2 tbsp butter for greasing the dish
The Ridiculous Cheese Sauce:
- 4 tbsp butter
- 1/4 cup all-purpose flour
- 2 cups whole milk (don’t even think about skim)
- 1 cup heavy cream
- 2 cups sharp cheddar cheese, shredded
- 1 cup gruyere cheese, shredded (or more cheddar if gruyere’s not happening)
- 1/2 cup cream cheese, cubed
- 1 tsp garlic powder
- 1/2 tsp onion powder
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 tsp smoked paprika
The Loaded Part:
- 8 strips thick-cut bacon, cooked and crumbled
- 1/2 cup sour cream
- 4 green onions, chopped (save some for garnish)
- 1 cup extra sharp cheddar for topping
The Final Flourish:
- More green onions
- Extra bacon bits
- A dollop of sour cream for serving
Instructions
Step 1: Prep Like a Pro Preheat your oven to 375°F. Grease a 9×13 baking dish with butter like your life depends on it.
Wash and peel your potatoes. Using a mandoline or sharp knife, slice them about 1/8-inch thick. Try to keep them even – this isn’t the time for rustic charm.
Cook your bacon until crispy, then crumble and set aside. Save a little of that bacon fat if you’re feeling dangerous.
Step 2: Make That Cheese Sauce In a large saucepan, melt the 4 tbsp of butter over medium heat.
Whisk in the flour and cook for about 2 minutes. This is your roux – don’t let it brown.
Gradually whisk in the milk and cream. Keep whisking to avoid lumps (nobody wants lumpy cheese sauce).
Bring to a gentle simmer and cook, stirring constantly, until it thickens enough to coat the back of a spoon (about 5-7 minutes).
Remove from heat and whisk in the cheddar, gruyere, and cream cheese until melted and smooth.
Season with garlic powder, onion powder, salt, pepper, and smoked paprika. Taste and adjust – this sauce should be flavor-forward.
Step 3: Assembly Time Layer half the sliced potatoes in your prepared baking dish, overlapping slightly like fallen dominoes.
Pour half the cheese sauce over the potatoes, making sure it gets into all the crevices.
Sprinkle half the bacon and half the green onions over the sauce.
Layer the remaining potatoes on top, then pour over the rest of the cheese sauce.
Cover tightly with foil and bake for 45 minutes.
Step 4: The Grand Finale Remove the foil and sprinkle the top with that extra cup of sharp cheddar and remaining bacon.
Bake uncovered for another 25-30 minutes until the top is golden brown and bubbly, and a knife slides easily through the potatoes.
Let it rest for 10-15 minutes before serving (I know it’s torture, but trust the process).
Step 5: Serve and Accept the Praise Garnish with fresh green onions and serve with dollops of sour cream on the side.
Watch people’s eyes roll back in their heads with the first bite.
Notes
This is rich enough to be a main dish with a simple salad, but it’s traditionally a killer side for:
- Prime rib or roast beef
- Grilled chicken or pork chops
- Holiday ham
- Honestly, it goes with everything
- Prep Time: 25 minutes
- Cook Time: 75 minutes
Nutrition
- Calories: ~520 kcal
- Fat: ~34g
- Carbohydrates: ~35g
- Protein: ~18g