Loaded Scalloped Potatoes

Mixing up a batch of Loaded Scalloped Potatoes at home is super simple. You’ll get all those creamy layers, loads of gooey cheese, and crunchy bacon in every bite. Thinly sliced potatoes soak up a cozy garlic cream sauce. Then you pile on sharp cheddar and smoky bacon until it’s totally over the top. Whether you eat it on its own or next to your main meal, it’s the comfort food you’ve been craving.

Irresistible Scalloped Potatoes Everyone Wants

Can’t get enough rich and cheesy goodness? You’ll want to get in on these potatoes. Every layer is stuffed with creamy sauce, melty cheddar, and crispy bacon. You get the ultimate taste of comfort in every bite. Bake them until the top is bubbling and golden. You can bring them out for holiday dinners or just kick back and make them the main thing on a chill night at home.

Perfectly Cheesy Potato Ingredients Guide

• Main Ingredients:
  • 1 large onion, thinly sliced
  • 1 cup shredded Gruyere cheese
  • 1 pound thick bacon, chopped and fried crispy
  • 3 cups sharp cheddar, grated fresh
  • 3 pounds Yukon Golds, cut into thin rounds
• Creamy Sauce Add-Ins:
  • 2 cups chicken broth
  • 6 garlic cloves, finely chopped
  • 1 tablespoon Dijon mustard
  • 2 teaspoons chopped thyme
  • 1 1/2 teaspoons kosher salt
  • 1/2 cup butter (unsalted)
  • 3 cups whole milk, warmed up
  • 2 cups warm heavy cream
  • 1 teaspoon ground white pepper
  • 1/2 cup all-purpose flour
• For Topping:
  • Extra cheese for sprinkling over the top
  • 1/4 cup minced chives
  • Added bacon pieces
• What You’ll Need:
  • Aluminum foil
  • Sharp knife or mandoline
  • 9x13-inch casserole dish
  • Whisk
  • Big saucepan

Easy-to-Follow Steps for Creamy Potatoes

Bake It Up

Heat your oven to 400°F, pop the dish in covered with foil for 30 minutes, then take off the foil and bake another 25 to 30 until you see it bubbling and the top bronzed. Let it hang out for about 15 minutes so it sets up—even if you can’t wait.

Layer Away

First, grease up your baking pan. Stack a third of your potatoes, ladle over a third of the sauce, cover with a third of the cheese and some bacon. Do that again two more times until you use everything up, ending with the toppings. Cover tight with foil.

Get That Sauce Ready

Start by melting your butter on medium in a big saucepan. Toss in garlic, cook for a minute, then sprinkle flour and let it cook for another couple minutes. Whisk in your warm milk, cream, then broth slowly. Help it get thick by simmering five minutes with thyme, Dijon, salt, and pepper tossed in.

Crisp That Bacon

Chop up your bacon and fry until nice and crisp. Pull the pieces out and keep a couple spoonfuls of the bacon fat set aside.

Slice the Spuds

Grab your mandoline and cut your potatoes so they’re all the same thickness. Soak them in cold water for half an hour to rinse away starch. Dry them really well with dish towels before you start layering.

Prep Ahead Without Stress

You can get everything ready a whole day early up through the layering—just don’t bake yet. Wrap it tight with foil and leave it in your fridge. When you’re ready to cook, set it on the counter for half an hour, then bake like always, but add 10 to 15 minutes extra to that first covered bake. If you want to keep it even longer, put it together, wrap with both foil and plastic wrap, and freeze for up to 3 months. Let it thaw in the fridge overnight before popping it in the oven.

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Yummy Ways to Enjoy Your Potatoes

Scoop them out hot, finish with chopped chives, and even more crunchy bacon. This goes awesome with grilled steak, roast chicken, or just grab a bowl and team it with a crisp salad. Want to feed a crowd? Make double and use two pans. Don’t forget to let it cool for about 15 to 20 minutes—this lets the sauce get nice and thick so you don’t end up with a runny mess.

Real-Life Fixes for Potato Problems

If your sauce’s gotten too thick, just splash in more warm milk or cream until it’s right. For potatoes swimming in liquid, bake without foil for a bit longer so it tightens up. To dodge weird curdling, heat your milk and cream before adding and keep things below a boil. If the top starts to brown too fast, just set some foil on loosely. Want a crispy browned top? Blast it under the broiler for a couple minutes, just keep watch so it doesn’t burn.

Frequently Asked Questions

→ Why slice potatoes super thin?

When you cut potatoes to about ⅛ inch, they cook evenly and turn out nice and creamy. If they're thicker, you might get some tough spots in your dish.

→ Is it alright to prep this early?

For sure, you can put it all together a day before. Let it take the chill off from the fridge before you throw it in the oven so it heats up evenly.

→ What's the reason for foil on top at first?

Keeping the foil on at the beginning helps the potatoes soften up before the top starts getting crispy. The last bit without foil will brown up the cheese and bacon.

→ What kind of potatoes hold up best?

Yukon Gold or Russets are top picks. Russets have more starch, which makes everything nice and thick, and Yukon Golds have that buttery vibe and don't fall apart.

→ Could I swap out the cheese?

Totally, sharp cheddar melts great but you can toss in cheeses like Gruyère or Monterey Jack. Just pick something that gets nice and melty.

Conclusion

Dig into layers of thin potatoes with a creamy sauce, heaps of cheese, and a crisp bacon crunch. It's what you want for chill nights or big family meals.