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.
What’s in this Loaded Scalloped Potatoes Recipe?
Scalloped potatoes are a classic side dish, and they never fail to please. Thinly sliced, creamy potatoes baked in the oven are just undeniably delicious. These loaded scalloped potatoes are extra tasty because they’re cooked in a cheesy sauce, and layered between more cheese and bacon.
- Potatoes: I like Yukon Gold best for their balance between a waxy and starchy texture. They hold their shape when baked, but are still fluffy inside.
- Unsalted Butter: Adds richness to and helps thicken the sauce.
- Garlic: Adds an earthy flavor.
- All-Purpose Flour: Combines with the butter to thicken the sauce.
- Chicken Broth: Forms the base of the sauce, adding umami flavor.
- Milk: Makes the sauce creamy.
- Salt + Pepper: Enhances the natural flavor of the sauce.
- Nutmeg: Adds just a hint of warming spice to round out the flavor of the sauce.
- Cheese: I like cheddar cheese, but any melting cheese will work.
- Bacon Crumbles: Add a great salty, umami crunch to the casserole.
Pro Tip: Use your broiler to brown the cheese at the end. This is optional, but that quick burst of heat adds flavor and looks beautiful.
Variations on Scalloped Potatoes with Bacon
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!
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!
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.
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 crockpot chicken breast, smothered pork chops, or creamy garlic shrimp.