Ingredients

Scale

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)

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.