Loaded Scalloped Potatoes are a creamy, cheesy comfort food classic that brings a little extra joy to the dinner table. Tender slices of potatoes baked in a rich sauce with plenty of melted cheese, bits of crispy bacon, and a sprinkle of green onions.*
I love making these when the family comes over because they always disappear quickly—there’s something about that creamy texture combined with the salty bacon and sharp cheddar that everyone can’t resist. I usually add a little extra cheese on top to get that golden, bubbly finish that makes it extra special.
My favorite way to enjoy loaded scalloped potatoes is alongside a simple green salad and a juicy steak or roasted chicken. It feels like a meal that’s both cozy and festive, perfect for Sundays or holidays when I want something that’s a bit indulgent but still full of familiar flavors. I can’t help but smile every time I scoop a big helping onto my plate.
Key Ingredients & Substitutions
Potatoes: Russet or Yukon Gold are best for scalloped potatoes. Russets give a fluffy texture, while Yukon Gold holds its shape better. If you can’t find these, red potatoes could work but might be less creamy.
Cheese: Sharp cheddar is great for flavor. You can swap some cheddar for Monterey Jack or Colby for a milder taste. Parmesan adds a nice salty kick but can be skipped if unavailable.
Bacon: Cooked bacon adds crunch and saltiness. For a vegetarian option, try smoked paprika for a similar smoky flavor or use crispy fried onions.
Milk & Cream: Whole milk and cream make the sauce rich. If you want a lighter version, swap cream for more milk or use half-and-half. Non-dairy milks won’t thicken as well but can be tried.
How Do You Make the Cheese Sauce Thick and Smooth?
The cheese sauce (béchamel style) is key here. The roux—melting butter and flour—helps thicken the sauce without lumps. Whisk constantly to avoid clumps and cook until it’s bubbly and a bit golden before adding milk.
- Pour milk and cream slowly while whisking to keep it smooth.
- Cook on medium until sauce thickens; it should coat the back of a spoon.
- Remove from heat before adding cheese to avoid grainy texture.
- Stir cheese in gently until fully melted for a creamy sauce.
Patience during this step makes a big difference in the final creamy texture.
Equipment You’ll Need
- 9×13-inch baking dish – Perfect for holding the layered potatoes and cheese sauce, ensuring even cooking and a nice presentation.
- Medium saucepan – I use this to make the cheese sauce; it’s just the right size for whisking and cooking without spills.
- Whisk – Keeps the sauce smooth and prevents lumps, making each bite creamy and consistent.
- Sharp knife and cutting board – For slicing the potatoes evenly to cook uniformly and look nice.
- Cooking spoon or spatula – Handy for spreading the sauce evenly and mixing ingredients.
- Foil or oven mitts – To handle hot pans and check for doneness safely.
Flavor Variations & Add-Ins
- Swap bacon for cooked breakfast sausage or ham for a different smoky, meaty flavor.
- Mix in sautéed mushrooms or caramelized onions for extra flavor and texture.
- Sprinkle a little cayenne pepper or smoked paprika into the cheese sauce for a spicy kick.
- Try adding chopped cooked spinach or kale for a veggie boost that pairs well with the cheesy layers.
Loaded Scalloped Potatoes
Ingredients You’ll Need:
- 6 large potatoes (Russet or Yukon Gold), peeled and thinly sliced
- 1/2 cup unsalted butter
- 1/4 cup all-purpose flour
- 3 cups whole milk
- 1 cup heavy cream
- 2 cups shredded sharp cheddar cheese, divided
- 1/2 cup grated Parmesan cheese
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and black pepper to taste
- 8 slices bacon, cooked and crumbled
- 2 tablespoons fresh chives, chopped (for garnish)
How Much Time Will You Need?
This dish takes about 15 minutes to prepare and around 1 hour to bake. You’ll spend a little time making the creamy cheese sauce, layering the potatoes, and baking until the top is golden and bubbly. After baking, allow about 5-10 minutes to cool before serving.
Step-by-Step Instructions:
1. Get Started and Preheat
Set your oven to 375°F (190°C) so it can warm up while you prep. Grease a 9×13-inch baking dish with butter or non-stick spray to keep those delicious potatoes from sticking.
2. Make the Creamy Cheese Sauce
In a medium saucepan, melt the butter over medium heat. Stir in the flour and whisk constantly for about 2 minutes until the mixture bubbles and turns lightly golden—this is called a roux and it thickens your sauce.
Slowly whisk in the milk and cream, keeping the mixture moving so it stays smooth. Keep cooking and whisking for 5-7 minutes until the sauce thickens and bubbles gently.
Take the sauce off the heat. Stir in 1 ½ cups of shredded cheddar, Parmesan cheese, garlic powder, onion powder, and a pinch of salt and pepper. Keep stirring until the cheese melts and the sauce is smooth and creamy.
3. Layer the Potatoes and Sauce
Place half of your potato slices in an even layer on the bottom of your baking dish. Pour half of the cheese sauce over the potatoes, spreading it out evenly.
Add the remaining potato slices as a second layer, then pour the rest of the cheese sauce on top. Sprinkle the last ½ cup of cheddar cheese evenly over everything.
4. Bake and Add Bacon
Bake the potatoes uncovered for 45 minutes. While they bake, cook your bacon until it’s crispy and crumble it into small pieces.
After the 45 minutes, sprinkle the crumbled bacon over the top of the potatoes. Return the dish to the oven and bake for another 15 to 20 minutes, until the top is golden brown and bubbly, and you can easily pierce the potatoes with a fork.
5. Cool and Garnish
Take the potatoes out of the oven and let them cool for 5-10 minutes. This helps the layers set a bit.
Before serving, sprinkle fresh chopped chives over the top for a pop of color and fresh flavor.
Enjoy your creamy, cheesy, loaded scalloped potatoes with crispy bacon on top!
Can I Use Frozen Potatoes for This Recipe?
It’s best to use fresh potatoes for scalloped potatoes, as frozen ones can become mushy when baked. If you only have frozen, thaw them completely and pat dry before slicing and layering to reduce excess moisture.
How Can I Make This Dish Vegetarian?
Simply omit the bacon and consider adding smoked paprika or sautéed mushrooms for a smoky, savory flavor. Crispy fried onions also add a nice crunch as a topping.
Can I Prepare Loaded Scalloped Potatoes Ahead of Time?
Yes! Assemble the dish and refrigerate it covered for up to 24 hours before baking. Add a few extra minutes to the baking time if baking from chilled.
What’s the Best Way to Store Leftovers?
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 to keep the sauce creamy and cheese melty.
