By Becky Hardin
Published Oct 27, 2023
These Loaded Scalloped Potatoes are the perfect side dish for holidays and everyday meals. They’re layered with lots of cheese and bacon, and cooked in a cheesy sauce. When I want to add an indulgent cheesy side to any holiday table, this is the recipe I always turn to.
Loaded Scalloped Potatoes Recipe
I find myself coming back to this recipe holiday after holiday. It’s easy and loved by everyone who gives it a try.
- Creamy. Thinly sliced, creamy potatoes baked in the oven are just undeniably delicious.
- Cheesy. These loaded scalloped potatoes are extra tasty because they’re cooked in a cheesy sauce, and layered between more cheese and bacon .
- Flavorful. The addition of bacon and chives makes this casserole taste exactly like a loaded baked potato .
Variations
There are lots of ways to change up this loaded casserole. Try swapping out the bacon and cheddar for ham and Swiss, mushroom and gruyere, garlic and Parmesan, or caramelized onion and blue cheese.
Make it Tex-Mex by adding corn, black beans, diced green chilies, and pepper jack cheese. Or make loaded breakfast scalloped potatoes by adding cooked crumbled breakfast sausage and scrambled eggs !
How to Store and Reheat
Store leftover loaded scalloped potatoes covered with plastic wrap or aluminum foil in the refrigerator for up to 4 days. Reheat in a 300°F oven for 20-30 minutes, or until warmed through.
How to Freeze
Freeze scalloped potatoes whole or divided into individual portions in airtight containers for up to 2 months. Let thaw overnight in the refrigerator before reheating.
Serving Suggestions
I serve these scalloped potatoes with holiday favorites, like Thanksgiving turkey , Easter ham , or Christmas beef tenderloin . They’re also great with regular weeknight meals, like sous vide steak , smothered pork chops , or creamy garlic shrimp .
Ingredients1x2x3x
- ▢ 3 pounds Yukon Gold potatoes sliced into ¼-inch rounds
- ▢ 4 tablespoons unsalted butter (½ stick)
- ▢ 3 cloves garlic minced
- ▢ ¼ cup all-purpose flour
- ▢ 2 cups low-sodium chicken broth
- ▢ 2 cups milk
- ▢ ½ teaspoon kosher salt
- ▢ ½ teaspoon ground black pepper
- ▢ ⅛ teaspoon ground nutmeg
- ▢ 2½ cups freshly shredded cheddar cheese divided
- ▢ ½ cup cooked bacon crumbles (from 8-10 slices)
- ▢ Chopped fresh chives optional, for topping
Video
Instructions
- Preheat oven to 350°F. Spray a 2 quart baking dish with olive oil spray and set aside.
- Place the potatoes in a large pot and cover with water. Bring to a boil over medium heat. Reduce the heat and simmer until the potatoes are just tender, about 8 minutes. Drain and set aside to cool. 3 pounds Yukon Gold potatoes
- Melt the butter in a large saucepan set over medium heat. Add the garlic and cook for 30 seconds, then stir in the flour until well combined. 4 tablespoons unsalted butter, 3 cloves garlic, ¼ cup all-purpose flour
- Slowly whisk in the chicken broth, cook for 1 minute, then stir in the milk. Whisk until smooth, seasoning with salt, pepper, and nutmeg. Continue cooking for 1-2 minutes, until the sauce thickens. 2 cups low-sodium chicken broth, 2 cups milk, ½ teaspoon kosher salt, ½ teaspoon ground black pepper, ⅛ teaspoon ground nutmeg
- Remove the saucepan from the heat and stir in 1 cup of cheddar cheese until melted. 2½ cups freshly shredded cheddar cheese
- Spread ¼ cup of the sauce over the prepared baking dish. Arrange ⅓ of the sliced potatoes evenly over the sauce. Top with ⅓ of the sauce to cover the potatoes, then sprinkle with ⅓ cup of the cheddar cheese and ⅓ of the bacon. Continue layering two more times in that order with the remaining potatoes, sauce, cheese, and bacon and repeat. Sprinkle the rest of the cheese on top. ½ cup cooked bacon crumbles
- Cover with foil and bake for 25-30 minutes. Uncover and continue baking for another 5 minutes or until the potatoes are fork tender. Turn the broiler to high and brown the cheese, if desired.
- Garnish with chives and serve warm. Chopped fresh chives
Equipment
- 8×8-inch Baking Pan
Becky’s Tips
- Place the potatoes in the water and then bring it to a boil (instead of boiling the water first).
- Cover the potatoes with aluminum foil for the majority of the baking time. Only remove it for the last 5 minutes.
- Use your broiler to brown the cheese at the end. This is optional, but that quick burst of heat adds flavor and looks beautiful.
Nutrition information is automatically calculated, so should only be used as an approximation.
How to Make Loaded Scalloped Potatoes Step by Step
Prep the Pan: Preheat your oven to 350°F. Spray a 2-quart baking dish with nonstick spray and set aside.
Cook the Potatoes: Slice 3 pounds of Yukon Gold potatoes into ¼-inch rounds. Place the potatoes in a large pot, cover with water, and bring to a boil over medium heat. Reduce the heat and simmer until the potatoes are just tender, about 8 minutes. Drain and set aside to cool.
Make the Roux: Melt 4 tablespoons of butter in a large saucepan set over medium heat. Add 3 cloves of minced garlic and cook for 30 seconds, then stir in ¼ cup of all-purpose flour until well combined.
Make the Sauce: Slowly whisk 2 cups of low-sodium chicken broth into the roux mixture, cook for 1 minute, then stir in 2 cups of milk and whisk until smooth. Season with ½ teaspoon of kosher salt, ½ teaspoon of ground black pepper, and ⅛ teaspoon of ground nutmeg.
Add the Cheese: Remove the saucepan from the heat and stir in 1 cup of cheddar cheese until melted.
Assemble the Casserole: Spread ¼ cup of the sauce over the prepared baking dish. Arrange ⅓ of the sliced potatoes evenly over the sauce. Top with ⅓ of the sauce to cover the potatoes, then sprinkle with ⅓ cup of the cheddar cheese and ⅙ cup of bacon crumbles. Continue layering two more times in that order with the remaining potatoes, sauce, cheese, and bacon, and repeat. Sprinkle the rest of the cheese on top.
Bake the Casserole: Cover the casserole with foil and bake in the preheated oven for 25-30 minutes. Uncover and continue baking for another 5 minutes, or until the potatoes are fork-tender. Turn the broiler to high and brown the cheese, if desired. Garnish with chopped fresh chives if desired and serve warm.
You can slice the potatoes and keep them in a covered bowl submerged in water for up to 24 hours.
Sure! The skin will add a bit of a different texture to the dish, though.
If you put cold milk and cheese in the oven with the potatoes, you might find it curdling from the high direct heat. By heating the dairy beforehand as it’s mixed into a sauce, we can avoid this problem.
If your potatoes turn out watery, it’s likely that the potato slices were too wet from being boiled. Make sure to drain them well and pat them dry before adding to your casserole.
We don’t want runny potatoes, so we’re adding flour into the sauce to thicken it up. This sauce is the secret to the best scalloped potatoes!
More Potato Side Dishes We Love
- Twice Baked Potatoes
- Smashed Potatoes
- Scalloped Potatoes and Ham
- Chantilly Potatoes
- Crockpot Scalloped Potatoes
- Roasted Potatoes
- Crockpot Mashed Potatoes
- Loaded Mashed Potato Casserole
Loaded Scalloped Potatoes Recipe
Equipment
- 8x8-inch Baking Pan
Ingredients
- 3 pounds Yukon Gold potatoes sliced into ¼-inch rounds
- 4 tablespoons unsalted butter (½ stick)
- 3 cloves garlic minced
- ¼ cup all-purpose flour
- 2 cups low-sodium chicken broth
- 2 cups milk
- ½ teaspoon kosher salt
- ½ teaspoon ground black pepper
- ⅛ teaspoon ground nutmeg
- 2½ cups freshly shredded cheddar cheese divided
- ½ cup cooked bacon crumbles (from 8-10 slices)
- Chopped fresh chives optional, for topping
Instructions
- Preheat oven to 350°F. Spray a 2 quart baking dish with olive oil spray and set aside.
- Place the potatoes in a large pot and cover with water. Bring to a boil over medium heat. Reduce the heat and simmer until the potatoes are just tender, about 8 minutes. Drain and set aside to cool. 3 pounds Yukon Gold potatoes
- Melt the butter in a large saucepan set over medium heat. Add the garlic and cook for 30 seconds, then stir in the flour until well combined. 4 tablespoons unsalted butter, 3 cloves garlic, ¼ cup all-purpose flour
- Slowly whisk in the chicken broth, cook for 1 minute, then stir in the milk. Whisk until smooth, seasoning with salt, pepper, and nutmeg. Continue cooking for 1-2 minutes, until the sauce thickens. 2 cups low-sodium chicken broth, 2 cups milk, ½ teaspoon kosher salt, ½ teaspoon ground black pepper, ⅛ teaspoon ground nutmeg
- Remove the saucepan from the heat and stir in 1 cup of cheddar cheese until melted. 2½ cups freshly shredded cheddar cheese
- Spread ¼ cup of the sauce over the prepared baking dish. Arrange ⅓ of the sliced potatoes evenly over the sauce. Top with ⅓ of the sauce to cover the potatoes, then sprinkle with ⅓ cup of the cheddar cheese and ⅓ of the bacon. Continue layering two more times in that order with the remaining potatoes, sauce, cheese, and bacon and repeat. Sprinkle the rest of the cheese on top. ½ cup cooked bacon crumbles
- Cover with foil and bake for 25-30 minutes. Uncover and continue baking for another 5 minutes or until the potatoes are fork tender. Turn the broiler to high and brown the cheese, if desired.
- Garnish with chives and serve warm. Chopped fresh chives
Video
Notes
- Place the potatoes in the water and then bring it to a boil (instead of boiling the water first).
- Cover the potatoes with aluminum foil for the majority of the baking time. Only remove it for the last 5 minutes.
- Use your broiler to brown the cheese at the end. This is optional, but that quick burst of heat adds flavor and looks beautiful.
Nutrition
By Becky Hardin
Published Jul 12, 2017
This Essential Grocery List is an absolute life saver for my family on the busy weeks. When I started this journey to learn how to cook, I quickly realized that the first step in cooking is having staple ingredients on hand. I want to avoid having to run out to the grocery store every single time I prepare a new recipe. Having a well-stocked pantry has made my life in the kitchen so much simpler, because when it’s time to cook, I have what I need.
Essential Grocery List
It’s so helpful to have a basic grocery list to help me remember which foods to buy at the store. This food shopping list is my go-to!
It’s better to stock up on things like grains, seasonings and spices, baking essentials, oils, condiments, canned and frozen foods, etc. so I can just grab them when I need them. These things have a long shelf life , so I keep them in my kitchen for convenience.
However, I do have to go to the supermarket sometimes, and there’s a way to make that trip easy and hassle-free: I keep a grocery list! If I go in blindly, I’ll leave with things I don’t need, and nothing that actually helps me prepare a good meal.
In the list below, I’ve compiled everything I always have on my stock-up grocery list.
I’ve got you covered! I created an easy grocery list filled with all of the essentials. Plus there’s a free printable version that you can take with you to the grocery store. It has everything you need to stock your pantry, your freezer, and your refrigerator.
Click to get my Free Printable Grocery List
What to Buy at the Grocery Store
This is the perfect grocery list filled with all the basics and essentials. It should help get you going if you’re new to cooking, or if you’re just left staring helplessly at an empty pantry and don’t know how to fill it.
When I first started cooking, things could seem overwhelming. I quickly realized that they more prepared I could be, the more confident I felt. If you already have the basics in your kitchen, then you can shop stress-free.
So print out our easy grocery list, stock up your pantry and fridge, and you’ll be cooking in no time!
Click to get my Free Printable Grocery List for the perfectly stocked pantry and freezer!
Fresh Produce
- Apples
- Bananas
- Strawberries
- Avocados
- Bell Peppers
- Carrots
- Broccoli
- Garlic
- Lemons/Limes
- Onion
- Parsley
- Cilantro
- Basil
- Potatoes
- Spinach
- Tomatoes
GRAINS
- Breadcrumbs
- Pasta
- Quinoa
- Rice
- Sandwich Bread
- Tortillas
MEAT/PROTEIN
- Chicken
- Eggs
- Ground Beef
- Sliced Turkey
- Lunch Meat
DAIRY
- Butter
- Sliced Cheese
- Shredded Cheese
- Milk
- Sour Cream
- Greek Yogurt
BAKING GOODS
- Baking powder
- Baking Soda
- Granulated Sugar
- Brown Sugar
- Flour
- Honey
- Vanilla Extract
- Dry Yeast
- Chocolate Chips
- Cocoa Powder
- Powdered Sugar
FREEZER
- Fruit and Berries
- Frozen Veggies (Corn, Peas, Broccoli, etc)
- Juice Concentrate
- Pizza or Other Convenience Meals
- Pie Crust
- Cookie Dough
CANNED/DRIED GOODS
- Chicken stock/broth
- Salsa
- Diced Tomatoes
- Jam/Jelly
- Peanut Butter
- Pasta Sauce
- Beans (Black Beans, Chickpeas, Baked Beans, etc)
- Soups
- Tuna
- Green Chiles
- Canned Veggies
- Coffee or Tea
Get more details on the best non-perishable and pantry foods
CONDIMENTS/SPICES
- Black Pepper
- Chili Powder
- Cinnamon
- Crushed Red Pepper
- Cumin
- Garlic Powder
- Ketchup
- Mustard
- Mayo
- Nutmeg
- Paprika
- Salt (Course Sea Salt and Kosher Salt)
- Soy Sauce
- Steak Sauce
- Hot Sauce/ Buffalo Sauce
- Salad Dressings
OILS/VINEGARS
- Apple cider vinegar
- Balsamic vinegar
- Coconut Oil
- Olive Oil
- Vegetable/Canola Oil
- Red Wine Vinegar
- White Vinegar
- Cooking Wine
- White Wine Vinegar
SNACKS
- Crackers
- Nuts
- Quick Oats
- Popcorn
- Tortilla Chips
- Cereal
Click to get my Free Printable Grocery List for the perfectly stocked pantry and freezer!
Click ☝🏻 for my FREE Grocery List Printable!
I hope this essential grocery list can help you buy what you need and make your home cooking so much easier!
Stock Your Kitchen
Find more ideas for your grocery list, stock up your kitchen, and print more cooking guides and charts to keep handy!
Non-Perishable Foods to Stock Up On
Frozen Vegetables to Stock Up On (and Recipes to Make)
Ultimate List of Cooking Herbs for Your Kitchen
Ultimate List of Cooking Spices for Your Kitchen
Cooking Oil 101: Types of Cooking Oils to Use
26 Types of Pasta and When to Use Them
What Fruits and Vegetables are in Season?
Meat Temperature Chart (Free Printable)
How to Meal Prep (Guide for Beginners)
Basic Cooking Measurements & Kitchen Conversion Chart
