Loaded Scalloped Potatoes

Creamy, cheesy, crispy-edged, and absolutely irresistible — these loaded scalloped potatoes are what comfort food dreams are made of. Layer upon layer of thinly sliced potatoes are blanketed in a rich garlic cream sauce, loaded with crispy bacon, and bubbling with three kinds of melty, flavorful cheese. Each bite is savory, herby, smoky, and downright indulgent.

Behind the Recipe

This dish was inspired by the cozy joy of family-style casseroles. I wanted to take the classic scalloped potatoes we all know and love and turn them into something extra — something loaded. By adding crisp bacon, bold cheeses, and fresh herbs, the dish transforms into a decadent centerpiece. It’s hearty enough to steal the show at dinner, yet familiar enough to feel nostalgic and comforting.

Recipe Origin or Trivia

Scalloped potatoes have long been a staple in American and European home cooking, traditionally made with sliced potatoes baked in a simple cream sauce. The term “scalloped” originally referred to the method of baking in layers. This loaded version takes that traditional method and elevates it with bold cheeses like gouda and cheddar, plus smoky bacon and roasted garlic base for an extra punch of flavor. It’s a beautiful fusion of classic technique and modern flavor.

Why You’ll Love Loaded Scalloped Potatoes

This is the kind of dish you bring to a gathering and never bring home leftovers.

Versatile: Serve it as a hearty side or let it shine as a main dish.

Budget-Friendly: Feeds a crowd using pantry staples and simple ingredients.

Quick and Easy: Prep the sauce while the potatoes slice, then bake to golden bliss.

Customizable: Switch up the cheeses, seasonings, or even make it vegetarian.

Crowd-Pleasing: Cheesy, creamy, and smoky — what’s not to love?

Make-Ahead Friendly: Assemble the day before and bake when ready.

Great for Leftovers: Reheats beautifully and gets even more flavorful.

Chef’s Pro Tips for Perfect Results

Let’s make sure your scalloped potatoes are melt-in-your-mouth delicious every time:

1. Use a mandoline for even, thin slices — it helps cook the potatoes uniformly.
2. Simmer the sauce slowly to prevent curdling and create a silky base.
3. Shred cheese fresh from the block for better melt and flavor.
4. Let it rest after baking so the sauce thickens and the layers hold together.
5. Bake uncovered for a golden top and crispy edges.

Kitchen Tools You’ll Need

These tools make prep smoother and results better:

Mandoline or Sharp Knife: For slicing potatoes evenly.

Large Skillet or Saucepan: To prepare the creamy cheese sauce.

Whisk: Essential for making the roux and smoothing the sauce.

9×13 Baking Dish: To layer and bake the potatoes.

Aluminum Foil: To tent the dish while baking if it browns too fast.

Grater: For shredding cheese fresh.

Ingredients in Loaded Scalloped Potatoes

Each ingredient plays a delicious role in creating this rich and layered masterpiece:

1. Gold or Red Potatoes: 3 lbs., peeled and sliced thin (1/4 to 1/8 inch). The base of the dish, they hold their shape but become soft and tender.
2. Bacon: 8 strips, cooked until crispy and chopped. Adds smoky, salty richness and crunch.
3. Salted Butter: 3 tablespoons, for the roux and added creaminess.
4. Onion: 1 medium, finely diced. Adds sweetness and depth to the sauce.
5. Garlic: 5 cloves, minced. Boosts savory, aromatic flavor throughout the dish.
6. Flour: 3 tablespoons, used to thicken the sauce to the perfect creamy consistency.
7. Whole Milk: 3 cups, forms the base of the cream sauce.
8. Heavy Cream: 1 cup, for luxurious richness.
9. Roasted Garlic Base (Better Than Bouillon): 1 tablespoon, adds bold, umami-packed depth.
10. Cream Cheese: 2 ounces, softened. Makes the sauce extra creamy and tangy.
11. Sharp Cheddar Cheese: 4 ounces, shredded. Aged and bold for a classic cheesy flavor.
12. Gruyere Cheese: 4 ounces, shredded. Melts beautifully and adds a nutty, sophisticated taste.
13. Smoked Gouda Cheese: 4 ounces, shredded. Brings a smoky, creamy finish.
14. Chives: 1/3 cup, minced. Bright and fresh, for finishing.
15. Fresh Thyme Leaves: 1 tablespoon, earthy and aromatic.
16. Italian Seasoning: 2 teaspoons, adds herbal complexity.
17. Smoked Paprika: 1 teaspoon, for color and subtle smoky heat.
18. Dry Mustard Powder: 1 teaspoon, enhances the sharpness of the cheese.
19. Freshly Cracked Black Pepper: 1 teaspoon, balances the richness.
20. Salt: 1/2 teaspoon, used carefully due to salty bacon and cheese.

Ingredient Substitutions

No stress if you’re missing something — here’s how to adapt:

Potatoes: Yukon Golds hold shape well, or use Russets for a softer bite.

Cream Cheese: Mascarpone or sour cream adds a similar richness.

Gruyere: Try Fontina or Swiss for a similar melt.

Smoked Gouda: Mozzarella or provolone can sub in for milder flavor.

Bacon: Use veggie bacon or skip entirely for a vegetarian version.

Roasted Garlic Base: Use garlic powder or roasted minced garlic.

Ingredient Spotlight

Smoked Gouda: This cheese brings depth, creaminess, and a subtle smoky flavor that elevates the dish beyond classic scalloped potatoes.

Roasted Garlic Base: A little goes a long way. This concentrated bouillon adds slow-roasted garlic flavor that deepens the entire dish without overpowering it.

Instructions for Making Loaded Scalloped Potatoes

Here’s how to layer up comfort in every bite.

1. Preheat Your Equipment:
   Preheat oven to 375°F (190°C). Grease a 9×13 baking dish and set aside.
2. Combine Ingredients:
   In a skillet over medium heat, cook chopped bacon until crispy. Set aside and reserve 1 tablespoon of bacon fat. Add butter to the pan along with onion and garlic. Sauté until soft. Stir in flour and cook for 1 minute to create a roux.
3. Prepare Your Cooking Vessel:
   Slowly whisk in whole milk and heavy cream. Stir in roasted garlic base, cream cheese, cheddar, gruyere, gouda, and all seasonings. Stir until melted and smooth.
4. Assemble the Dish:
   Layer half of the sliced potatoes into the baking dish. Pour half of the sauce over the potatoes. Add half the bacon and a sprinkle of chives. Repeat with the remaining potatoes, sauce, bacon, and chives.
5. Cook to Perfection:
   Cover loosely with foil and bake for 30 minutes. Uncover and bake an additional 25–30 minutes or until golden and bubbly. Check doneness with a fork.
6. Finishing Touches:
   Let the dish rest for 10–15 minutes. Sprinkle with fresh thyme and more chives if desired.
7. Serve and Enjoy:
   Serve warm as a hearty side or main dish with a crisp salad or grilled protein.

Texture & Flavor Secrets

The contrast is the magic — soft, tender potatoes layered with gooey cheese, bits of smoky bacon, and that crisped, caramelized top layer. The sauce is velvety and rich, full of garlic, herbs, and smoky spice. Every layer brings something new.

Cooking Tips & Tricks

Master this dish with a few easy tricks:

• Parboil potatoes if you’re short on time before baking.
• Don’t skip resting time after baking — it thickens up the sauce.
• Use a mix of cheeses for the best flavor and melting quality.
• Taste the sauce before layering — it’s your flavor foundation.

What to Avoid

Keep these missteps out of the way:

• Thick potato slices: They won’t cook evenly or soften fully.
• Pre-shredded cheese: Often has additives that prevent melting.
• Over-salting: With bacon and cheese, start light and adjust at the end.

Nutrition Facts

Servings: 8
Calories per serving: 480

Note: These are approximate values.

Preparation Time

Prep Time: 25 minutes
Cook Time: 60 minutes
Total Time: 1 hour 25 minutes

Make-Ahead and Storage Tips

Assemble the dish up to 24 hours in advance and store covered in the fridge. Let it sit at room temperature for 30 minutes before baking. Leftovers keep well refrigerated for up to 4 days and reheat best in the oven at 350°F. You can also freeze it fully baked and cooled, then reheat covered until hot.

How to Serve Loaded Scalloped Potatoes

Pair it with roasted meats, grilled chicken, or a crisp green salad. Or serve it as the main event with a side of sautéed greens or roasted veggies. It’s rich enough to stand on its own.

Creative Leftover Transformations

Turn leftovers into new meals:

• Use as a topping for shepherd’s pie.
• Mash and fry into cheesy potato cakes.
• Chop and mix into a breakfast hash with eggs.

Additional Tips

• Sprinkle extra cheese on top before baking for a deeper crust.
• Add a splash of white wine to the sauce for a gourmet touch.
• Mix in sautéed mushrooms or caramelized leeks for extra depth.

Make It a Showstopper

Top with bacon crumbles, fresh herbs, and a final drizzle of cream before serving. Present in a cast iron skillet or ceramic dish for rustic charm — it’ll go from oven to table beautifully.

Variations to Try

• Spicy Kick: Use habanero or pepper jack cheese.
• Vegetarian: Skip the bacon and add roasted mushrooms or sun-dried tomatoes.
• Smoky BBQ: Add BBQ pulled chicken or pork between layers.
• Green Goodness: Fold in spinach or kale for a hearty veggie twist.
• French-Inspired: Swap in brie and leeks for a rustic twist.

FAQ’s

Q1: Can I slice potatoes ahead of time?

Yes, but keep them in cold water to prevent browning. Dry before layering.

Q2: Can I make this without cream cheese?

Yes. It adds richness, but you can leave it out or replace with sour cream.

Q3: How do I know when it’s done?

Potatoes should be fork-tender and sauce bubbling with a golden top.

Q4: Can I freeze scalloped potatoes?

Yes, once baked and cooled. Reheat covered in the oven.

Q5: Can I make this gluten-free?

Use gluten-free flour for the roux and check your bouillon base.

Q6: Can I use plant-based milk?

Whole milk and cream work best, but full-fat plant milk can be used.

Q7: What’s the best way to reheat?

In the oven at 350°F, covered with foil until hot.

Q8: Can I add vegetables?

Absolutely — try spinach, caramelized onions, or mushrooms.

Q9: Why did my sauce curdle?

Too much heat or boiling can cause it. Keep it low and stir often.

Q10: Can I serve this cold?

It’s best warm, but room temperature works fine at potlucks or buffets.

Conclusion

Loaded scalloped potatoes are more than just a side — they’re a centerpiece, a comfort, and a total crowd-pleaser. Whether you’re cooking for holidays, family dinners, or just treating yourself, this dish is everything you want in cheesy, creamy layers. Trust me, it’s worth every slice.

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