Loaded scalloped potatoes are a creamy and cheesy dish that’s sure to impress! Made with layers of tender potatoes, rich sauce, and topped with crispy bacon and green onions, it’s comfort food at its finest!
These potatoes are perfect for gatherings. I love serving them with a side salad, but let’s be honest—sometimes I just eat them straight from the dish. They’re that good! 🥔💖
Key Ingredients & Substitutions
Russet Potatoes: These are ideal for scalloped potatoes due to their starchy texture, which helps them become creamy as they bake. If you’re looking for a healthier option, you might use Yukon Golds or even sweet potatoes for a unique flavor.
Bacon: Cooked bacon adds a delightful crunch and smoky flavor. If you’re vegetarian or just prefer a different taste, try using cooked mushrooms or a crumbled veggie bacon instead.
Cheddar Cheese: Shredded cheddar gives a classic taste to the dish. For more creaminess, sharp cheddar works well! If you’re limiting dairy, a dairy-free cheese substitute can also fit nicely.
Heavy Cream: This gives the dish a rich, creamy texture. For a lighter version, half-and-half or even milk can replace it, though it may not be as thick.
Sour Cream: This ingredient adds tanginess. Greek yogurt is a great alternative if you’re looking for a healthier option with similar flavors.
How Do I Get the Best Flavor from Onions and Garlic?
Cooking the onion and garlic properly is crucial for building flavor in your scalloped potatoes. Start by melting the butter in a skillet over medium heat. Then, add the chopped onion and minced garlic. Cook until they become soft and translucent, about 3-4 minutes.
- Make sure not to burn the garlic, as it can turn bitter — stir frequently.
- If you love a stronger flavor, allow them to caramelize a bit longer until they get slightly golden.
How Should I Layer My Scalloped Potatoes for the Best Texture?
Layering your ingredients correctly can make a big difference in texture and flavor. Start with a layer of sliced potatoes at the bottom of your baking dish and sprinkle on some bacon and the onion/garlic mix next. Then, pour a portion of the cream mixture over the top.
- Repeat these layers, finishing with a final layer of cream and cheese on top to create a nice crust.
- Be sure to cover the dish with foil initially to allow the potatoes to cook through beautifully before browning the top.
How to Make Loaded Scalloped Potatoes
Ingredients You’ll Need:
For the Dish:
- 4 large russet potatoes, thinly sliced
- 1 cup cooked bacon, chopped
- 1 cup shredded cheddar cheese
- 1/2 cup sour cream
- 2 cups heavy cream
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1/4 cup chives, chopped (for garnish)
- 2 tbsp butter
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp paprika (optional)
How Much Time Will You Need?
You’ll need about 15 minutes for prep and around 1 hour and 15 minutes for cooking time, adding up to about 1 hour and 30 minutes in total. This includes baking time with a lovely golden, cheesy finish!
Step-by-Step Instructions:
1. Preheat and Prepare:
Start by preheating your oven to 375°F (190°C). This ensures your potatoes get cooked evenly. In a skillet, melt the butter over medium heat. Once melted, add the finely chopped onion and minced garlic. Cook them together until they become soft and translucent, which should take about 3-4 minutes. Once done, remove them from heat and let them cool slightly.
2. Mix the Cream Base:
In a large mixing bowl, pour in the heavy cream and sour cream. Add the salt, pepper, and paprika if you’re using it. Stir everything together until well combined. This creamy mixture will add flavor and richness to our potatoes.
3. Layer the Potatoes:
Grease a 9×13 inch baking dish generously. Start by arranging a layer of the thinly sliced potatoes at the bottom. Next, sprinkle some of the cooked bacon over the potatoes, followed by a layer of the onion and garlic mixture that you prepared earlier. Now it’s time to pour some of the cream mixture over this layer and finish it off with a sprinkle of cheddar cheese.
4. Repeat the Layers:
Keep repeating the layers: more potatoes, bacon, onion and garlic, cream, and cheese. Layer until you’ve used up all your ingredients. Make sure to finish with a layer of cream and a generous amount of cheese on top to create that delicious cheesy crust.
5. Bake the Dish:
Cover the baking dish with aluminum foil. Place it in the preheated oven and bake for 45 minutes. This helps the potatoes cook through. After 45 minutes, remove the foil to let the top brown. Bake for an additional 30-40 minutes, or until the top is a beautiful golden brown and the potatoes feel tender when pierced with a fork.
6. Cool and Garnish:
Once your scalloped potatoes are done baking, take them out of the oven and let them sit for about 10 minutes. This resting time helps everything set together a bit better. Finally, sprinkle the chopped chives over the top before serving, and enjoy your delicious Loaded Scalloped Potatoes!
Can I Substitute Different Types of Cheese?
Absolutely! While cheddar cheese adds a nice sharpness, you can use other melty cheeses like Gruyère, Monterey Jack, or even a smoky Gouda for added flavor. Just keep in mind that different cheeses can affect the overall taste and texture a bit.
Can I Use Light Cream or Milk Instead of Heavy Cream?
You can substitute heavy cream with light cream or even whole milk, but keep in mind that the dish may be less rich and creamy. If you choose milk, consider adding a bit of flour or cornstarch to thicken the mixture for better results.
How Should I Store Leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days. To reheat, put the scalloped potatoes in a baking dish and cover with foil to prevent drying out. Reheat in a preheated oven at 350°F (175°C) until heated through, about 20-30 minutes.
Can I Prepare This Dish in Advance?
Yes, you can assemble the Loaded Scalloped Potatoes ahead of time! Just prepare the dish, cover it tightly with foil, and refrigerate for up to 24 hours. When ready to bake, add an extra 10-15 minutes to the cooking time if baking straight from the fridge.
