Loaded scalloped potatoes are rich, creamy, and “loaded” with flavor! This recipe combines tender potatoes baked to perfection in a velvety sauce topped with crispy bacon, green onions, and melty cheese.
Reasons You’ll Love This Recipe
- Easy to Make: The hardest part about this recipe is slicing up the potatoes and then waiting for them to finish cooking. Other than that, it’s a breeze!
- Budget-Friendly: All of the ingredients you need to make this recipe are simple and won’t break the bank! You can serve it with my cast iron pork chops for a full meal!
- Comfort Food: This recipe combines two comfort foods into one. The essence of the classic scalloped potato dish topped with loaded baked potato toppings.
Ingredients Needed For Loaded Scalloped Potatoes
These are a family staple in my home. My kids love them, so I make them as a side all the time. They go well with everything, and I usually have everything on hand. Scroll to the bottom of the post for exact measurements.
- Russet Potatoes: I like using russet potatoes because they have the best tender texture and absorb flavors so well!
- Salted Butter: Helps create the roux that thickens the sauce.
- All Purpose Flour: Thickens the sauces.
- Milk: Makes the sauce spreadable and absorb into the potatoes.
- Sour Cream: Adds a nice tangy flavor and smooth, creamy texture.
- Bacon Crumbles: The star of the show that makes these scalloped potatoes loaded with flavor.
- Sliced Green Onions: Gives the dish the best sweet onion flavor that is the perfect contrast to the cheese and sour cream.
- Cheddar Cheese: Perfectly melty and cheesy within the dish and on top.
- Salt and Black Pepper: To taste.
How to Make Loaded Scalloped Potatoes
This is a simple recipe to follow. This is a great recipe to prep everything in advance and then throw it in the oven when you’re ready to eat. Follow the steps below.
- Prep: Preheat the oven to 325 degrees Fahrenheit. Spray a 2-quart casserole dish with pan spray and set aside. Peel and slice the potatoes thin, about ¼-inch thick, with either a mandoline or a sharp knife. Add the potato slices to a bowl of cold water and set aside.
- Whisk: In a small pan, melt the butter over medium heat and then whisk in the flour. Let this cook for 2-3 minutes before whisking in the milk and sour cream.
- Cook: Reduce the heat and cook for 8-10 minutes, whisking frequently until the sauce has thickened enough to coat the back of a spoon.
- Melt: Whisk in 2 cups of the cheddar cheese and cook over low heat until the cheese is fully melted.
- Stir: Add most of the bacon crumbles and green onions, reserving only enough of each to sprinkle over the top. Season with salt and pepper to taste.
- Dry: Drain the potatoes and dry them a bit with paper towels or a clean kitchen towel. Add the potatoes and the sauce to a large, clean bowl and toss until the potatoes are evenly coated.
- Arrange: Transfer the potato mixture to the baking dish, arranging them as necessary to ensure they sit in even layers.
- Bake: Top with the remaining 1 cup of cheddar cheese and the reserved bacon. Cover with foil and bake for 40 minutes. Uncover and bake for 25-30 minutes more until the potatoes are fork-tender and the top is starting to brown. Sprinkle with the reserved green onions before serving.
Loaded Scalloped Potatoes Tips and Variations
This is a great recipe for your gluten-free friends and family. You will just have to switch up the thickening agent from flour to cornstarch. Here are a few more ideas of how you can change things up to suit your tastes.
- Potato Type: I prefer russet potatoes with this recipe, but you can use Yukon gold or red potatoes if you would like.
- Patting Dry: You don’t HAVE to pat the potatoes dry before arranging them in the baking dish, but I found it helpful to avoid having too runny of a sauce.
- Gluten-Free Option: You can make this a gluten-free recipe by omitting the flour completely. Instead of cooking the butter with the flour, skip the flour addition and move right to add in the milk and sour cream. Mix two tablespoons of cornstarch with three tablespoons of water to make a slurry, then whisk it into the milk mixture and continue with step 4, cooking until the sauce is thickened. Complete the loaded scalloped potatoes recipe as directed.
- Cheese: Shred your own cheddar cheese! The pre-shredded cheese has a coating on it to prevent clumping, which also prevents it from melting smoothly. I also recommend using mild or medium cheddar since these melt better than sharp or extra sharp cheddar.
- Precooked Bacon: Make things easier by using precooked bacon or bacon bits! You can cook your own and crumble it, but I find the precooked kind to be my favorite for recipes that call for cooked bacon.
Make Ahead and Leftover Instructions
- Leftovers: Store leftover loaded scalloped potatoes in an airtight container in the fridge for up to 5 days. Reheat individual portions in the microwave for a minute or so. Or cover the entire dish in foil and bake at 350 degrees Fahrenheit for 30-45 minutes until the center reaches 165 degrees Fahrenheit.
- Make Ahead: You can assemble the scalloped potatoes in the baking dish the night before you plan to serve it. Cover tightly with plastic wrap or foil and store in the fridge. When you are ready to bake, replace the plastic wrap with foil and bake as directed. Add about 20 minutes to the baking time before removing the foil and baking uncovered for the suggested length of time.
Delicious Loaded Potato-Inspired Recipes
Loaded Scalloped Potatoes
Loaded scalloped potatoes are rich, creamy, and "loaded" with flavor! This recipe combines tender potatoes baked to perfection in a velvety sauce topped with crispy bacon, green onions, and melty cheese.
Servings 8 servings
Calories 535kcal
Ingredients
- 2 pounds russet potatoes
- 5 tablespoons salted butter
- ⅓ cup all-purpose flour
- 1 ½ cup milk
- 1 cup sour cream
- ¾ cup bacon crumbles, divided
- ¼ cup sliced green onions, divided
- 3 cups shredded cheddar cheese, divided
- salt and pepper, to taste
Instructions
-
Preheat the oven to 325 degrees Fahrenheit. Spray a 2-quart casserole dish with pan spray and set aside.
-
Peel and slice the potatoes thin, about ¼-inch thick, with either a mandoline or a sharp knife. Add the potatoes to a bowl of cold water and set aside.
-
In a small pan, melt the butter over medium heat and then whisk in the flour. Let this cook for 2-3 minutes before whisking in the milk and sour cream.
-
Reduce the heat and cook for 8-10 minutes, whisking frequently, until the sauce has thickened enough to coat the back of a spoon.
-
Whisk in 2 cups of the cheddar cheese and cook over low heat until the cheese is fully melted. Add most of the bacon crumbles and green onions, reserving only enough of each to sprinkle over the top. Season with salt and pepper to taste.
-
Drain the potatoes and dry them a bit with paper towels or a clean kitchen towel. Add the potatoes and sauce to a large, clean bowl and toss until the potatoes are evenly coated.
-
Transfer the potato mixture to the baking dish, arranging them as necessary to ensure they sit in even layers. Top with the remaining 1 cup of cheddar cheese and the reserved bacon.
-
Cover with foil and bake for 40 minutes. Uncover and bake for 25-30 minutes more until the potatoes are fork-tender and the top is starting to brown. Sprinkle with the reserved green onions before serving.
Nutrition
Calories: 535kcal | Carbohydrates: 36g | Protein: 22g | Fat: 34g | Saturated Fat: 17g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 8g | Trans Fat: 0.3g | Cholesterol: 84mg | Sodium: 759mg | Potassium: 659mg | Fiber: 4g | Sugar: 4g | Vitamin A: 929IU | Vitamin C: 8mg | Calcium: 427mg | Iron: 2mg
