Loaded Scalloped Potatoes are creamy layers of thinly sliced potatoes sprinkled with bacon crumbles and covered in a rich cheese sauce. Then, more cheese and bacon are loaded on top before baking. Add a few fresh chives for a pop and color, and watch your guests drool at the sight of these potatoes! Not only are the potatoes loaded with flavor, but the plates will be loaded with them, too! (No wonder they are called ‘loaded’ potatoes!) Check out my popular Cheesy Scalloped Potatoes, too!
Ingredients & Substitutions
- Potatoes: I prefer russet potatoes because they are starchy and help create a creamy texture. You could substitute Yukon Gold potatoes if those are what you have on hand. They also work well. If possible, use a mandoline for slicing the potatoes. This ensures they are even, which will help cook the potatoes evenly.
- Roux: Unsalted butter and all-purpose flour are used to make the roux. This acts as a thickening base for the cheese sauce.
- Milk: Whole milk will give you a creamy sauce. For an even creamier cheese sauce, you could use half-and-half.
- Cheese: I used both sharp cheddar and mozzarella cheese for the cheese sauce and as a topping. Or, mix and match your favorite cheeses.
- Bacon: I opt for thick-cut bacon in recipes like this one. Then, it doesn’t get lost in all of that cheesiness! For a no-fail way (and easy clean-up), check out how to bake bacon. For a lighter option, you could use turkey bacon. I also have Air Fryer Bacon you could try.
- Chives: I love the pop of color that chives give the potatoes. Green onions or parsley would also work.
Can I Assemble Loaded Scalloped Potatoes Ahead Of Time?
Yes, you can assemble the loaded scalloped potatoes ahead of time so they are ready to pop in the oven the next day! Follow the recipe up to the point of baking, assembling the layers of potatoes, cheese sauce, cheese, and bacon. Cover the dish tightly with plastic wrap or aluminum foil. Store it in the refrigerator for up to 24 hours. When ready, remove the dish from the refrigerator about 30 minutes before baking to allow it to come to room temperature. Preheat the oven and bake as directed, adding extra time if needed to ensure the dish is heated through and bubbly.
What To Serve With Loaded Scalloped Potatoes
Besides adding these scalloped potatoes to your Thanksgiving and Christmas menus, other foods pair well with the cheesy goodness! So, get them made to serve with some of these options:
- Easy Pot Roast
- Grilled or Baked Chicken
- Brown Sugar Glazed Ham
- Baked Pork Chops
- Steak Bites
- Turkey (Try my Air Fryer Turkey Breast to save the oven for these potatoes!)
- Roasted Green Beans or Asparagus
- Shredded Brussels Sprouts
- Dinner Rolls
- French Baguette
Storing & Reheating Loaded Scalloped Potatoes
To store leftover loaded scalloped potatoes, first, let them cool to room temperature. Next, store them in an airtight container in the refrigerator. They will last up to 3-4 days. Reheat in the oven at 350°F or the microwave until heated through.
Loaded Scalloped Potatoes
Ingredients
- 3 pounds (approximately 8-10 medium) russet potatoes, rinsed, peeled, and thinly sliced with a mandoline
- 6 tablespoons unsalted butter
- ½ cup (62.5 g) all-purpose flour
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 3 cups (735 g) whole milk, room temperature
- 1 cup (113 g) sharp cheddar cheese, shredded, divided
- 1 cup (113 g) mozzarella cheese, shredded, divided
- 6 slices thick-cut bacon, cooked and crumbled bacon (about ½ cup), divided
- ¼ cup chives, chopped for garnish
- salt and pepper, to taste
Instructions
- Preheat oven to 375°F.
- In a medium saucepan, melt the butter. Once melted, add the flour, salt, and pepper. Cook for 1 minute.
- Slowly drizzle in milk, whisking constantly. After adding the milk, continue cooking until the mixture thickens, 5-8 minutes, whisking frequently.
- Remove from heat. Stir in half of the cheddar cheese and half of the mozzarella cheese. Continue stirring until the cheese is melted and smooth, about 30 to 60 seconds. Set aside.
- Carefully set the potato slices in the bottom of a large, 12-inch skillet (trying to keep the shape of the potato together), fanning them out in a single layer.
- Sprinkle most of the bacon evenly over the top of the potatoes, reserving about 2 tablespoons for the topping.
- Pour the cheese sauce over the top. Then, top with the remaining cheeses and reserved bacon.
- Cover with aluminum foil. Bake for 60 minutes, or until the potatoes are fork-tender.
- Remove the foil. Broil for 2-3 minutes, or until brown, watching carefully.
- Serve hot, garnished with chives. Add salt and pepper to taste.
Did you make this recipe?
You can tag me at @iamhomesteader.
What the Test Kitchen had to say about this recipe:
Autumn
Loaded scalloped potatoes are the ultimate comfort food. The creamy sauce, tender potatoes, and crispy bacon on top create a rich and satisfying dish. Perfect for a cozy family dinner!
Elizabeth
Oh, wow…I cannot get enough of these potatoes! I could eat these as the main course, I loved them so much!
Annabelle
These potatoes are everything you want in a side dish: creamy, cheesy, and packed with flavor. The addition of bacon takes them over the top.
Bella
I love these potatoes! The combination of creamy potatoes, sharp cheddar, and crispy bacon is heavenly. They're a hit at every family gathering and always disappear quickly.
Selena
Loaded scalloped potatoes are a decadent treat. The creamy sauce is perfect, and the bacon adds a nice crunch and smoky flavor. It's a delicious side dish that's sure to impress your guests.
