Loaded Scalloped Potatoes Recipe

Course: Side Dish

Cuisine: American

Prep Time: 10

Cook Time: 30

Total Time: 40

Servings: people

Calories: 434kcal

Author: Becky Hardin

Everyone will love these cheesy loaded scalloped potatoes. One of the best side dishes for any meal, any time.

Step-by-step photos can be seen below the recipe card.

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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.

Storage: Store loaded scalloped breakfast potatoes covered in the refrigerator for up to 4 days or in the freezer for up to 2 months.

Nutrition