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Delicious Loaded Scalloped Potatoes layered with cheese and bacon

Loaded Scalloped Potatoes

Cozy and filling scalloped potatoes layered with creamy sauce, bacon, and cheese for a comforting meal that’s perfect for potlucks.
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Prep Time 30 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 45 minutes
Servings: 8 servings
Course: Main Course, Side Dish
Cuisine: American
Calories: 400
Ingredients Method Notes

Ingredients
  

Potatoes
  • 4 pounds Yukon Gold potatoes Russets can be used as an alternative.
Sauce Ingredients
  • 4 tablespoons butter For sauce base.
  • 4 tablespoons flour For thickening the sauce.
  • 3 cups milk Can substitute with all milk or half cream.
  • 1 cup heavy cream Optional; use all milk if preferred.
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon salt Adjust as needed.
  • 1 teaspoon black pepper Adjust as needed.
  • 1 pinch smoked paprika Optional for smoky flavor.
  • 1.5 cups shredded sharp cheddar cheese Can mix with mozzarella for extra meltiness.
Toppings and Extras
  • 8 slices bacon Cooked and crumbled, or use turkey bacon.
  • 2 tablespoons chopped green onions For garnish.
  • Sour cream Optional for serving.
  • Hot sauce Optional for serving.

Method
 

Preparation
  1. Preheat the oven to 375°F (190°C). Grease a 9×13 baking dish with butter.
  2. Cook the bacon in a skillet until crispy, then crumble and set aside.
  3. Thinly slice the Yukon Gold potatoes to about 1/8 inch thick.
Make the Sauce
  1. Melt 4 tablespoons of butter in a pot over medium heat and whisk in 4 tablespoons of flour for about 1 minute.
  2. Slowly add 3 cups of milk and 1 cup of cream, whisking continuously until the sauce thickens.
  3. Stir in garlic powder, onion powder, salt, pepper, and smoked paprika. Add 1 to 1.5 cups of shredded cheddar cheese until melted and smooth.
Assembly
  1. In the prepared baking dish, layer sliced potatoes, spoon sauce over, then sprinkle with bacon and some extra cheese. Repeat layers until all ingredients are used.
  2. Finish with a generous layer of cheese on top.
Baking
  1. Cover the dish with foil and bake for 45 to 55 minutes until the potatoes are tender.
  2. Uncover and bake for an additional 15 to 20 minutes until the top is bubbly and golden.
  3. Let it rest for 10 to 15 minutes before serving, then top with chopped green onions.

Notes

For storage, keep leftovers in an airtight container in the fridge for 3 to 4 days. If freezing, it's best to freeze after baking and thaw overnight in the fridge.