Loaded Scalloped Potatoes are a classic comfort food that combines creamy, cheesy layers of thinly sliced potatoes with crispy bits of bacon and a hint of onion. This dish is rich and smooth with just the right amount of gooey cheese melting through every bite, making it a perfect side for any family dinner or holiday gathering.
I love making this recipe because you can add your own twist with extra cheese or even a sprinkle of green onions on top. It’s super easy to put together, and the smell that fills the kitchen while it’s baking is unbelievable. I always find myself sneaking tastes of the filling before it even gets to the oven—it’s that good!
My favorite way to enjoy Loaded Scalloped Potatoes is alongside a simple roasted chicken or a fresh green salad to balance out the richness. It’s one of those dishes that brings everyone to the table, ready to dig in and share stories. Honestly, it’s hard to go wrong with this warm, cheesy delight that feels like a big, cozy hug on a plate.
Key Ingredients & Substitutions
Russet potatoes: These are great for scalloped potatoes because they hold their shape and have a fluffy texture. If you want a waxier texture, try Yukon Gold potatoes instead.
Bacon: Adds a smoky, salty crunch. If you want a vegetarian version, use smoked paprika or sautéed mushrooms for a similar smoky flavor.
Cheese: Sharp cheddar and Monterey Jack give creamy meltiness and flavor. You can swap Monterey Jack with mozzarella for a creamier texture or use all cheddar if preferred.
Milk and heavy cream: These create the rich sauce. For a lighter option, use 2% milk and reduce cream to ½ cup or substitute with half-and-half.
Butter and flour: These make the roux that thickens the sauce. Using all-purpose flour is best, but gluten-free flour mixes can work too.
How Can I Make the Cheese Sauce Smooth and Lumpy-Free?
Making the cheese sauce smooth is key for creamy scalloped potatoes. Here’s how:
- Start by melting butter over medium heat, then whisk in the flour to cook briefly. Don’t let it brown.
- Slowly add the milk and cream while whisking constantly. This stops lumps from forming.
- Keep stirring for several minutes as the sauce thickens. It will coat the back of a spoon.
- Remove from heat before adding cheese — this prevents the cheese from breaking and keeps it melting smooth.
- Stir cheese in gently until fully melted and the sauce looks creamy.
This step sets the base for your loaded scalloped potatoes and gives you that irresistible, gooey texture.
Equipment You’ll Need
- Large cast-iron skillet or baking dish – I like using the cast-iron because it heats evenly and goes straight into the oven.
- Medium saucepan – perfect for making the cheese sauce without it bubbling over.
- Whisk – helps you mix the sauce smoothly without lumps.
- Sharp knife and cutting board – for peeling and slicing the potatoes thinly evenly.
- Measuring cups and spoons – to get the right amount of each ingredient, especially the milk and cheese.
- Baking sheet or foil – if you want to bake the bacon separately or cover the dish during baking.
Flavor Variations & Add-Ins
- Replace bacon with cooked sausage or ham for a different protein boost.
- Use a mix of cheeses like Gruyère or Parmesan for a richer flavor or to change up the taste.
- Add sautéed onions or roasted garlic between layers for extra flavor complexity.
- Sprinkle chopped green onions or chives on top for a fresh, mild onion note.
Loaded Scalloped Potatoes
Ingredients You’ll Need:
- 4 large russet potatoes, peeled and thinly sliced
- 6 slices bacon, cooked and crumbled
- 2 cups sharp cheddar cheese, shredded
- 1 cup Monterey Jack cheese, shredded
- 3 cups whole milk
- 1 cup heavy cream
- 4 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon smoked paprika (optional)
- Salt and black pepper to taste
- Fresh parsley, chopped for garnish (optional)
How Much Time Will You Need?
This recipe takes about 20 minutes to prepare, including slicing the potatoes and making the cheese sauce. Then, the dish bakes covered for 45 minutes, followed by another 20-25 minutes uncovered to get a bubbly golden top. Allow 10 minutes to rest before serving. In total, plan for about 1 hour and 40 minutes from start to finish.
Step-by-Step Instructions:
1. Prepare Your Oven and Dish:
First, preheat your oven to 375°F (190°C). Butter a large cast-iron skillet or baking dish to keep the potatoes from sticking and add some richness.
2. Make the Cheese Sauce:
In a medium saucepan, melt the butter over medium heat. Once melted, whisk in the flour and cook for 1 to 2 minutes to form a smooth paste, but don’t let it brown. Slowly pour in the milk and heavy cream while whisking nonstop to avoid lumps. Continue cooking for 5 to 7 minutes until the sauce thickens. Stir in the garlic powder, onion powder, smoked paprika if using, salt, and pepper.
Remove the pan from heat, and stir in 1 ½ cups of the shredded cheddar and Monterey Jack cheeses until the sauce is smooth and creamy.
3. Layer the Potatoes and Sauce:
Place a single layer of thinly sliced potatoes into your prepared skillet, slightly overlapping the slices. Pour one-third of the creamy cheese sauce evenly over the potatoes. Sprinkle some crumbled bacon and a little extra cheese on top. Repeat these layers two more times, finishing with cheese and bacon on top.
4. Bake Your Potatoes:
Cover the skillet tightly with foil and bake for 45 minutes. Then, remove the foil and bake uncovered for an additional 20 to 25 minutes. You’re looking for a bubbly, golden-brown top and tender potatoes that you can easily pierce with a fork.
5. Rest and Serve:
Let the dish sit for 10 minutes before serving. This resting time helps everything set nicely. If you like, sprinkle some fresh chopped parsley on top for a bright and fresh finish.
Serve hot and enjoy your delicious loaded scalloped potatoes!
Can I Use Frozen Potatoes for This Recipe?
It’s best to use fresh potatoes for scalloped potatoes to ensure they cook evenly and don’t release excess water. If using frozen, thaw them completely and pat dry before slicing to avoid sogginess.
How Do I Store Leftover Loaded Scalloped Potatoes?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F (175°C) until warmed through, or use the microwave for quicker reheating, stirring occasionally.
Can I Make This Recipe Ahead of Time?
Yes! Assemble the scalloped potatoes up to the baking step, cover tightly, and refrigerate for up to 24 hours. When ready, bake as directed, adding a few extra minutes if baking from cold.
What Can I Substitute for Heavy Cream?
If you don’t have heavy cream, you can use half-and-half or whole milk mixed with a tablespoon of melted butter per cup to keep the sauce rich and creamy.