Cheesy Loaded Scalloped Potatoes Recipe | Creamy Comfort Classic

Introduction

There’s something universally comforting about scalloped potatoes. Thin slices of potato, layered in a creamy sauce, baked until bubbling and golden—it’s a timeless side dish. But why stop there?

This cheesy loaded scalloped potatoes recipe adds a hearty twist with melty cheddar cheese, crispy turkey bacon, chopped green onions, and a touch of sour cream for richness. Think of it as a cross between classic scalloped potatoes and a fully loaded baked potato.

Whether you’re prepping for the holidays, feeding a crowd, or just craving a cozy meal, this dish will become your go-to comfort classic.

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History of Scalloped Potatoes

Scalloped potatoes likely originated in Europe, possibly France, with dishes like gratin dauphinois as culinary cousins. The term “scalloped” refers not to the shape, but the layering of thin slices (originally with breadcrumbs and milk).

In the American South and Midwest, scalloped potatoes evolved with the addition of cheese, heavy cream, and—eventually—toppings like bacon and onions, especially around holidays and potlucks. This loaded version is a beloved variation across the U.S., known for being both rustic and indulgent.

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Ingredients

Here’s what you’ll need to make this cheesy masterpiece.

Main Ingredients:

• 3 lbs russet or Yukon gold potatoes (about 6–7 medium potatoes), peeled and thinly sliced
• 2 tablespoons unsalted butter
• 2 tablespoons all-purpose flour
• 2 cups whole milk
• 1 cup heavy cream
• 2 cups shredded sharp cheddar cheese
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon paprika (optional)
• Salt and black pepper to taste

Loaded Toppings:

• 6 strips turkey bacon, cooked and crumbled
• 1/2 cup sour cream
• 1/4 cup chopped green onions (plus extra for garnish)
• 1 cup additional shredded cheese (cheddar or Monterey jack)

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Equipment Needed

• Large skillet
• Saucepan
• 9×13-inch baking dish
• Mandoline slicer or sharp knife
• Mixing bowls
• Foil

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Step-by-Step Instructions

Step 1: Prep the Potatoes

Peel and thinly slice the potatoes—aim for 1/8-inch thick. Soak in cold water while preparing the sauce to remove excess starch.

Step 2: Make the Cheese Sauce

In a saucepan, melt butter over medium heat. Stir in flour to form a roux. Gradually whisk in milk and cream. Add garlic powder, onion powder, and paprika. Stir until thickened.

Remove from heat and stir in 2 cups of shredded cheese. Season with salt and pepper. Stir until smooth.

Step 3: Layer the Dish

Drain potatoes and pat dry. Grease the baking dish. Start layering:

• A layer of potatoes
• A ladle of cheese sauce
• Crumbled turkey bacon
• Green onions

Repeat until everything is used up. Reserve 1/4 cup bacon and onions for topping.

Step 4: Bake

Cover with foil and bake at 375°F for 45 minutes. Remove foil, top with extra cheese and reserved bacon, then bake uncovered for another 20–25 minutes until bubbly and golden.

Step 5: Finish and Serve

Cool for 10 minutes. Top with sour cream and remaining green onions.

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Nutritional Information (Per Serving)

• Calories: ~375
• Protein: 12g
• Fat: 22g
• Carbohydrates: 30g
• Fiber: 2g
• Sodium: 510mg

Prep Time: 25 minutes
Cook Time: 1 hour 10 minutes
Total Time: 1 hour 35 minutes
Servings: 8–10

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Flavor Variations

1. Spicy Kick

Add chopped jalapeños or cayenne pepper.

2. Veggie Boost

Mix in sautéed mushrooms, spinach, or roasted bell peppers.

3. Four-Cheese Version

Use a blend of cheddar, mozzarella, Gruyère, and parmesan.

4. Tex-Mex Twist

Add taco seasoning, black beans, and corn.

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Pairing Suggestions

Serve alongside:

• Herb-roasted chicken
• Grilled beef steaks
• Honey-glazed chicken ham
• Holiday turkey

Add a crisp green salad or roasted veggies to balance the richness.

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Make-Ahead Tips

• Assemble up to 24 hours in advance.
• Cover and refrigerate.
• Bake an extra 10–15 minutes from cold.

Freezer Option:
Freeze fully baked and cooled scalloped potatoes in portions. Reheat covered at 350°F until warmed through.

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Troubleshooting Common Issues

Too runny? You may need to bake longer or reduce liquid next time.

Too dry? Add more sauce or cover tightly with foil.

Cheese separated? Don’t boil the sauce—keep it at a gentle simmer.

Potatoes undercooked? Cut thinner or extend baking time.

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Creative Leftover Ideas

• Scalloped potato grilled cheese sandwich
• Breakfast hash with eggs and turkey bacon
• Potato soup thickener
• Topped on baked sweet potatoes
• Potato and veggie frittata

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FAQs

Can I use red or sweet potatoes?

Yes, but russets and Yukon golds offer the best creamy texture.

Do I need to peel the potatoes?

Optional. Unpeeled gives a rustic feel; peeled gives smoother texture.

Can I use milk instead of cream?

Yes, but cream adds richness. Whole milk is best as a substitute.

Is turkey bacon necessary?

No, you can omit it or use a vegetarian bacon alternative.

How do I slice the potatoes evenly?

Use a mandoline slicer for consistent thickness.

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Conclusion

This cheesy loaded scalloped potatoes recipe is comfort food at its finest. With layers of tender potatoes, velvety cheese sauce, crispy turkey bacon, and a touch of green onion and sour cream, it’s everything you love about a loaded baked potato—baked into a casserole dish.

Whether you’re serving it at Thanksgiving, a Sunday roast, or a weeknight dinner that needs a little love, this dish brings indulgence and satisfaction to every bite. Make it once, and it’ll earn a permanent spot in your recipe rotation.

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