Loaded Scalloped Potatoes Recipe

When it comes to comfort food, scalloped potatoes have always held a special place in my heart. But add crispy bacon, caramelized onions, and gooey melted cheese, and you’ve got yourself a dish that’s impossible to resist. This loaded scalloped potatoes recipe has become a family favorite, whether it’s gracing our holiday table or simply accompanying a weeknight roast chicken. It’s rich, hearty, and packed with layers of flavor—literally!

this RECIPE

There’s something magical about how the creamy sauce seeps into the tender layers of potatoes while the cheese turns golden and bubbly on top. The caramelized onions add a touch of sweetness, the bacon a smoky crunch, and it all comes together in the most satisfying way.

A recipe with a personal twist

I first made this dish on a chilly fall evening when we were hosting a potluck-style dinner. I wanted something cozy, indulgent, and easy to make ahead. I had potatoes and cheese on hand, along with some leftover bacon from breakfast, and thought, “Why not turn scalloped potatoes into the star of the show?” By the time I pulled the bubbling casserole dish out of the oven, the whole house smelled like heaven. Let’s just say I went home with an empty dish that night, and it’s been a go-to ever since.

The origins of scalloped potatoes

Scalloped potatoes are thought to have originated in Europe, where similar layered potato dishes have been made for centuries. The term “scalloped” refers to the thinly sliced potatoes baked in a creamy sauce. Over time, variations with cheese, herbs, and other toppings became popular, especially in the United States. This loaded version takes the classic dish to new heights with the addition of bacon and onions, creating a flavor-packed crowd-pleaser that’s perfect for any occasion.

Let’s talk ingredients: the stars of this dish

• Potatoes: Yukon Golds or Russets are ideal. Yukon Golds are buttery and hold their shape well, while Russets become tender and soft. Whichever you choose, slice them thinly and evenly for even cooking. A mandoline slicer is helpful here!
• Cheese: I used a blend of sharp cheddar and Gruyere. Cheddar brings that classic cheesy flavor, while Gruyere adds a nutty richness. Feel free to mix and match with your favorites—Monterey Jack, mozzarella, or even Parmesan work beautifully.
• Bacon: Adds a smoky, savory crunch. Turkey bacon or pancetta make great substitutes if you prefer.
• Onions: Caramelized onions bring a subtle sweetness that balances the richness of the dish. If you’re short on time, sautéed shallots or leeks can work too.
• Milk: Whole milk creates the creamy base for the sauce, but you can swap in half-and-half for a richer dish or 2% milk for a lighter version.

Essential tools for success

To make these loaded scalloped potatoes, you’ll need:

• A sharp knife or mandoline slicer: Thin, even potato slices are key to perfect layers. If you’re using a knife, take your time and aim for uniformity.
• Whisk: For a smooth and lump-free roux.
• Large skillet: To cook the bacon, caramelize the onions, and prepare the roux. Cleaning it between steps prevents flavors from mixing prematurely.
• 9×13 baking dish: A deep dish is ideal for layering all the goodness. A 9×9 dish works too if it’s deep enough.

Step-by-step: Building those delicious layers

1. Preheat your oven and prep the dish: Heat your oven to 350°F and lightly grease a 9×13 or deep 9×9 baking dish with butter. This keeps the potatoes from sticking and makes cleanup easier.
2. Caramelize the onions: Heat olive oil in a skillet over medium heat, add the thinly sliced onions, and season with salt and pepper. Cook slowly, stirring occasionally, until the onions are golden and sweet, about 15-20 minutes. Set them aside.
3. Cook the bacon: In the same skillet, cook the bacon until crisp. Remove the bacon, drain on paper towels, and crumble. Wipe the skillet clean to prepare the roux.
4. Make the roux: Melt butter in the skillet over medium heat. Sprinkle in the flour and whisk until smooth. Let the roux cook for 2 minutes to eliminate any raw flour taste.
5. Create the sauce: Slowly pour in the milk, whisking constantly to keep the sauce smooth. Bring it to a simmer and let it thicken slightly, about 2-3 minutes. Remove from heat and set aside.
6. Assemble the layers: Spread half of the potato slices in an even layer in the baking dish. Top with half of the caramelized onions, half the crumbled bacon, half the cheese, and half the sauce. Repeat the layers with the remaining ingredients.
7. Bake to perfection: Cover the dish with foil and bake for 1 hour. Then, remove the foil and bake for an additional 30 minutes, or until the potatoes are tender and easily pierced with a fork. The cheese should be golden and bubbly.
8. Rest and serve: Let the dish cool for about 10 minutes before serving. This helps the layers set and makes serving easier.

Creative variations to try

• Vegetarian option: Skip the bacon and add sautéed mushrooms or spinach between the layers for an earthy twist.
• Spicy kick: Add sliced jalapeños or a sprinkle of cayenne to the sauce for a touch of heat.
• Lighter version: Use turkey bacon, low-fat milk, and reduce the cheese slightly. It’s still indulgent but a little easier on the calories.
• Herby addition: Sprinkle fresh thyme or rosemary between the layers for a burst of flavor.

How to serve and make it shine

These potatoes are a show-stopper on their own but pair beautifully with roasted meats like ham, turkey, or beef. For a pop of color, garnish the dish with chopped parsley or green onions just before serving. Bring it straight to the table in the baking dish for a rustic, family-style presentation.

Perfect drink pairings

For a cozy meal, serve these potatoes with a glass of dry white wine like Chardonnay or Sauvignon Blanc, which cuts through the richness. A light red like Pinot Noir also pairs wonderfully. Non-alcoholic options? Sparkling water with a slice of lemon or an iced herbal tea works great!

Storage and reheating tips

Leftovers? Lucky you! Store the cooled potatoes in an airtight container in the fridge for up to 4 days. To reheat, cover the dish with foil and warm in the oven at 350°F for about 20 minutes, or microwave individual portions for 1-2 minutes.

Scaling the recipe

This recipe serves about 6-8, but it doubles easily for larger gatherings. Use a larger baking dish or divide between two dishes to ensure even baking. When halving the recipe, reduce the cooking time slightly and use a smaller dish.

Troubleshooting common issues

• Sauce too thin: Make sure to let the roux cook before adding the milk, and let the sauce thicken before removing it from the heat.
• Potatoes not tender: Slice them thinly and evenly to ensure they cook through. If they’re still firm after the full baking time, cover the dish and bake a little longer.
• Greasy top: Use high-quality cheese that melts evenly, and drain the bacon thoroughly.

Your turn to dig in!

Loaded scalloped potatoes are the ultimate side dish for any occasion, and this recipe guarantees creamy, cheesy, smoky perfection in every bite. Whether you’re serving it at a holiday feast or a casual dinner, it’s sure to be a hit. I’d love to hear how it turns out for you—don’t forget to share your own twists and tips!

FAQs

1. Can I use pre-shredded cheese?
Yes, but freshly grated cheese melts better and gives a creamier texture.

2. Can I make this ahead of time?
Absolutely. Assemble the dish and refrigerate it overnight. Bake it the next day, adding 10-15 minutes to the covered baking time.

3. What’s the best way to slice the potatoes?
A mandoline slicer is your best bet for thin, even slices. A sharp knife works too—just take your time.

4. Can I freeze leftovers?
Yes, but the texture may change slightly. Freeze in individual portions and reheat in the oven for the best results.

5. What other cheeses work well?
Colby, mozzarella, or a mix of Parmesan and Fontina are great substitutes.

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