Loaded Scalloped Potatoes

Introduction

Loaded scalloped potatoes are the ultimate comfort food. Imagine tender layers of thinly sliced potatoes baked with a creamy sauce, crispy bacon, caramelized onions, and plenty of melted cheese. This recipe takes the traditional scalloped potato dish to the next level by adding all the indulgent flavors of a loaded baked potato. It’s hearty, rich, and makes a fantastic side dish for holidays, special gatherings, or even a cozy family dinner.

My recipe story

This recipe has a special place in my heart. Growing up, scalloped potatoes were always on the holiday table. My grandmother would make them with a simple cream sauce, and while they were delicious, I wanted to create a version that felt even more comforting. That’s when I decided to take inspiration from loaded baked potatoes—the kind topped with bacon, cheese, and green onions—and merge it with scalloped potatoes. The result? A dish that has become a tradition in my home, too. Every time I bake this, the kitchen fills with a cozy aroma that brings everyone together around the table.

Ingredient breakdown

The beauty of loaded scalloped potatoes lies in simple, everyday ingredients that transform into something extraordinary. Each element plays a role in building rich layers of flavor and texture.

Potatoes: Russet or Yukon Gold potatoes are the best choices. Russets create a fluffier texture, while Yukon Golds give a buttery flavor and creamy bite. Thin, even slices are crucial for even cooking and perfect layering.

Bacon and onions: The smoky, salty crunch of bacon combined with sweet, caramelized onions adds depth to the dish. Cooking the onions low and slow in olive oil enhances their natural sweetness, balancing the richness of the cream and cheese.

Cream, butter, and cheese: These create the velvety sauce that binds everything together. Sharp cheddar delivers a bold flavor, while a touch of mozzarella or Monterey Jack can add gooey stretchiness. The butter ensures a smooth sauce, while cream guarantees luscious richness.

Equipment you’ll need

• Large skillet for cooking bacon and onions
• Sharp knife or mandoline slicer for even potato slices
• Mixing bowls for prepping ingredients
• Whisk for making the cream sauce
• 9×13-inch baking dish
• Aluminum foil for covering during baking

Step-by-step directions

1. Cook the bacon: Begin by frying the bacon in a large skillet until crisp. Remove and let it drain on a paper towel. Once cooled, crumble it into small pieces. The rendered bacon fat can be reserved for extra flavor in the onions if desired.
2. Caramelize the onions: In the same skillet, heat olive oil (or bacon fat). Add thinly sliced onions and cook over medium heat, stirring occasionally, until golden brown and tender. This process should take about 15 minutes and adds a lovely sweetness to the dish.
3. Prepare the potatoes: Wash, peel, and thinly slice the potatoes, about 1/8 inch thick. A mandoline slicer helps ensure consistency, which is important for even baking. Place the slices in cold water to prevent browning while preparing the sauce.
4. Make the sauce: In a saucepan, melt butter over medium heat. Whisk in flour to form a roux, cooking for about 1–2 minutes. Slowly add cream (or a mix of milk and cream), whisking constantly to prevent lumps. Once thickened, stir in shredded cheese until melted and smooth. Season with salt, pepper, and a pinch of garlic powder if desired.
5. Assemble the layers: Grease a baking dish with butter. Arrange a layer of potatoes on the bottom, followed by onions, bacon, cheese sauce, and a sprinkle of shredded cheddar. Repeat layers until all ingredients are used, finishing with sauce and cheese on top.
6. Bake: Cover the dish with foil and bake at 375°F (190°C) for about 40 minutes. Remove the foil and continue baking for an additional 20–25 minutes until the top is golden, bubbly, and the potatoes are fork-tender.
7. Rest and serve: Let the dish rest for 10–15 minutes before serving. This allows the sauce to thicken slightly and makes slicing easier. Garnish with chopped green onions or parsley for a fresh finish.

Variations & substitutions

One of the best things about this recipe is how flexible it is. You can easily adjust it to suit your taste or dietary needs:

• Cheese swaps: Try Gruyère, Fontina, or smoked gouda for a more gourmet twist.
• Protein changes: Replace bacon with diced ham, pancetta, or even shredded rotisserie chicken for a heartier version.
• Lighter option: Use half-and-half instead of heavy cream and reduce the cheese slightly for a lighter dish without losing too much richness.
• Vegetarian version: Skip the bacon and add sautéed mushrooms, spinach, or roasted peppers for flavor and texture.
• Spice it up: Add sliced jalapeños or a pinch of red pepper flakes for a little heat.

Storage, freezing & make-ahead

Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the oven at 350°F until warmed through to maintain texture.

Freezing: You can freeze scalloped potatoes before or after baking. If freezing before, assemble the dish but don’t bake. Wrap tightly and freeze for up to 2 months. When ready, bake from frozen, adding extra time. If freezing after baking, let cool, portion, and freeze in airtight containers.

Make-ahead: This dish is excellent for prepping ahead. Assemble the potatoes a day before, cover tightly, and refrigerate. Bake fresh the next day for maximum flavor and texture.

Serving ideas & pairings

Loaded scalloped potatoes are versatile and pair beautifully with a variety of main dishes. They shine on holiday tables alongside roasted turkey, glazed ham, or prime rib. For weeknight dinners, serve them with grilled chicken, baked salmon, or even a fresh salad for balance. They also make a great potluck dish—rich enough to stand on their own, yet complementary to almost any spread. Don’t forget a crisp green vegetable like roasted asparagus or Brussels sprouts to cut through the richness.

FAQ

• Can I use a different type of potato? Yes! Yukon Golds or Russets are best, but red potatoes can also work, though they’ll be a bit firmer.
• Do I need to peel the potatoes? Peeling is optional. Leaving the skin on adds texture and nutrients, but peeled potatoes give a creamier bite.
• Can I make this gluten-free? Absolutely. Use a gluten-free flour blend or cornstarch instead of all-purpose flour when making the sauce.
• How do I know when it’s done? The potatoes should be tender when pierced with a fork, and the top golden brown and bubbling.
• Can I double this recipe? Yes, simply use a larger baking dish or two 9×13 pans. Baking time may need to be adjusted slightly.

Final thoughts

Loaded scalloped potatoes are the definition of comfort food. With layers of tender potatoes, creamy cheese sauce, smoky bacon, and sweet onions, this dish is hearty enough to impress yet simple enough to prepare. Whether you’re serving it for a holiday feast, a potluck with friends, or just a cozy family dinner, it’s guaranteed to bring smiles all around the table. Try it once, and it will become a regular in your recipe collection.

Loaded Scalloped Potatoes

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• Author: Sarah White
• Total Time: 1 hour 30 minutes
• Yield: 8 servings 1x
• Diet: Gluten Free

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Description

Creamy, cheesy scalloped potatoes layered with caramelized onions and crispy bacon. A comforting side dish perfect for holidays or family dinners.

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Ingredients

Scale 1x2x3x

• 2 tbsp extra virgin olive oil
• 2 medium onions, thinly sliced
• 12 oz bacon, cooked and crumbled
• 4 tbsp unsalted butter
• 1/4 cup all-purpose flour
• 3 cups heavy cream (or half-and-half)
• 1 1/2 cups sharp cheddar cheese, shredded
• 1/2 cup mozzarella cheese, shredded
• 3 lbs russet or Yukon Gold potatoes, thinly sliced
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp garlic powder
• 2 tbsp chopped green onions or parsley, for garnish

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Instructions

1. Cook bacon in a large skillet until crispy. Drain on paper towels, cool, and crumble. 
2. In the same skillet, heat olive oil and cook onions over medium heat until caramelized, about 12–15 minutes. 
3. In a saucepan, melt butter, whisk in flour, and cook 1–2 minutes. Slowly add cream, whisking until thickened, then stir in cheeses until smooth. Season with salt, pepper, and garlic powder. 
4. Grease a 9×13-inch baking dish. Layer half the potatoes, half the onions, half the bacon, and half the sauce. Repeat with remaining ingredients. 
5. Cover with foil and bake at 375°F (190°C) for 40 minutes. Remove foil and bake 20–25 minutes until golden and bubbly. 
6. Rest for 10 minutes before serving. Garnish with green onions or parsley.

Notes

This dish can be assembled a day ahead and refrigerated before baking. Leftovers store well in the fridge for up to 4 days and reheat beautifully in the oven.

• Prep Time: 25 minutes
• Cook Time: 1 hour 5 minutes
• Category: Side Dish
• Method: Baking
• Cuisine: American