Description
This ultra-comforting Loaded Scalloped Potatoes recipe layers thinly sliced Yukon Gold or Russet potatoes in a creamy garlic-cheddar sauce, topped with crispy bacon and fresh chives. It’s the perfect side dish for holiday dinners or a cozy family meal, and reheats beautifully for leftovers.
Ingredients
3 pounds Yukon Gold or Russet potatoes, thinly sliced
2 cups heavy cream
1 ½ cups whole milk
2 cups shredded cheddar cheese
2 tablespoons butter
2 tablespoons all-purpose flour
2 cloves garlic, minced
1 teaspoon salt
½ teaspoon black pepper
6 slices bacon, cooked and crumbled
2 tablespoons chopped chives or green onions
Instructions
1. Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish.
2. Peel and thinly slice the potatoes to about 1/8-inch thickness. Set aside.
3. In a saucepan, melt butter over medium heat. Add garlic and stir for 30 seconds.
4. Whisk in flour to make a roux. Cook for 1 minute.
5. Gradually add milk and cream, whisking until smooth. Simmer until slightly thickened.
6. Remove from heat and stir in shredded cheddar. Add salt and pepper.
7. Layer half the potatoes in the baking dish. Pour half the cheese sauce over them.
8. Repeat with remaining potatoes and cheese sauce.
9. Cover with foil and bake for 35 minutes.
10. Uncover and bake for another 25–30 minutes, until golden and fork-tender.
11. Sprinkle crumbled bacon and chives on top.
12. Return to oven for 5–7 minutes.
13. Let rest 10 minutes before serving.
Notes
Use a mandoline for even potato slices and quicker prep.
Freshly shredded cheese melts better and prevents clumping.
Letting the dish rest helps the sauce thicken and flavors meld.
Nutrition
- Serving Size: 1/8 of recipe
- Calories: 410
- Sugar: 3 g
- Sodium: 520 mg
- Fat: 29 g
- Saturated Fat: 17 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 27 g
- Fiber: 2 g
- Protein: 11 g
- Cholesterol: 90 mg
Keywords: scalloped potatoes, loaded potatoes, cheesy potatoes