Loaded Scalloped Potatoes Recipe

If there’s one dish that always wins over family and friends at gatherings, it’s loaded scalloped potatoes. Creamy, cheesy, and packed with the savory goodness of caramelized onions and crispy bacon, this recipe elevates a classic comfort food into something truly unforgettable. Whether it’s a holiday dinner, a potluck, or just a cozy weeknight treat, these scalloped potatoes are the kind of dish that disappears fast—so don’t expect leftovers!

I remember the first time I made these for a Thanksgiving dinner. I was a little nervous because scalloped potatoes always seemed so finicky, and I’d had my share of recipes turn out runny or undercooked. But this version? It was a game-changer. My grandmother, a self-proclaimed “potato enthusiast,” went back for seconds (and thirds!), and my little cousin even licked his plate. I knew then this recipe was going into my “forever favorites” collection.

The origin story (and why they’re worth the extra effort)

Scalloped potatoes have long been a staple in comfort cooking, believed to have originated in Europe as a simple dish of thinly sliced potatoes baked in cream or milk. Over time, variations have developed around the world, with different cheeses, herbs, and add-ins like ham or bacon making their way into the dish. This loaded version is an indulgent twist that marries the richness of the classic with the irresistible flavors of a loaded baked potato. The bacon, caramelized onions, and melty cheese take this dish to a whole new level. It’s comfort food with a little flair—rustic yet luxurious.

Let’s talk ingredients: potatoes, cheese, and all the magic in between

  • Potatoes: Yukon Gold or russet potatoes are ideal for this recipe. Yukon Golds bring a creamy, buttery texture, while russets bake up tender and fluffy. Whichever you use, make sure to slice them evenly (a mandoline is your best friend here). If you’re out of either, red potatoes can work in a pinch, but they’ll hold their shape more and might not be as creamy.
  • Cheese: Sharp cheddar and Gruyere are my dream team here. Cheddar adds bold, tangy flavor, while Gruyere melts beautifully and gives a nutty depth. You can swap in mozzarella, Monterey Jack, or even Parmesan if you want to play around with the flavor profile.
  • Bacon: The crispy, smoky goodness of bacon adds texture and richness. Turkey bacon or even diced ham are great substitutes if you’re looking to switch it up.
  • Caramelized onions: These bring a sweet, mellow flavor that balances the richness of the cheese and bacon. If you’re short on time, you can sauté the onions until just tender, but trust me, caramelizing them is worth the effort.
  • Milk: Whole milk creates the creamy sauce that holds everything together. For an even richer dish, you can swap half the milk for heavy cream. Plant-based milks like oat or almond (unsweetened, of course) work too, though the sauce might be slightly thinner.
  • Butter and flour: These form the base of the roux, which thickens the sauce. If you’re gluten-free, you can use a 1:1 gluten-free flour blend without any issues.
Loaded Scalloped Potatoes Recipe

Kitchen gear: what you need to get started

This recipe doesn’t require any fancy equipment, but a few tools make life easier. A mandoline is a game-changer for getting those perfectly thin potato slices—just be careful with your fingers! You’ll also need a medium skillet for cooking the onions and bacon, a whisk for the sauce, and a good-sized baking dish (a 9×13-inch works perfectly, though a deep 9×9-inch dish also does the trick). If you don’t have foil for covering the dish, an oven-safe lid will work in a pinch. And if you’re like me and always forget to grease the pan, keep a stick of butter handy for a quick swipe before layering.

Step-by-step: building your loaded scalloped potato masterpiece

  1. Preheat the oven: Get your oven warmed up to 350°F, and lightly grease your baking dish with butter. Trust me, this small step saves you from scrubbing stuck-on potatoes later!
  2. Caramelize the onions: Heat olive oil in a skillet over medium heat. Add your thinly sliced onions with a pinch of salt and pepper, then let them cook down, stirring occasionally, until they turn a gorgeous golden-brown color. This takes about 15-20 minutes, but the flavor payoff is worth it. (Tip: If they start sticking, add a splash of water or broth to loosen them up.)
  3. Cook the bacon: In the same skillet, cook your bacon until it’s crispy. Baking the bacon on a sheet pan in the oven is an easy alternative if you want to multitask. Once cooked, let it cool slightly, then crumble into bite-sized pieces.
  4. Make the sauce: Melt butter in the skillet over medium heat, then whisk in the flour to form a roux. Let it cook for about 2 minutes (this gets rid of the raw flour taste), then slowly pour in the milk while whisking constantly. Bring the mixture to a simmer and let it thicken slightly—about 2-3 minutes. Season with salt and pepper, then take it off the heat.
  5. Assemble the layers: Start with a layer of half the potatoes in your baking dish, then add half the caramelized onions, half the bacon, half the cheese, and half the sauce. Repeat the layers until everything’s used up. (Pro tip: Save a little extra cheese and bacon for sprinkling on top—it makes for a gorgeous golden crust.)
  6. Bake to perfection: Cover the dish with foil and bake for 1 hour. Then, remove the foil and bake for an additional 30 minutes, or until the potatoes are fork-tender and the top is bubbly and golden.
  7. Cool and serve: Let the dish cool for about 10 minutes before serving. This allows the sauce to thicken and the layers to set up beautifully.
Loaded Scalloped Potatoes Recipe

Variations and adaptations: make it your own

  • Gluten-free: Swap the all-purpose flour for a gluten-free blend, and double-check that your bacon and cheese are gluten-free (most are, but it never hurts to check).
  • Vegan: Use plant-based butter, almond or oat milk, and vegan cheese. Tempeh bacon or sautéed mushrooms can add a smoky, savory kick in place of the bacon.
  • Spicy twist: Add sliced jalapeños or a pinch of cayenne pepper to the sauce for a little heat. A sprinkle of smoked paprika on top also works wonders.
  • Seasonal spins: Add thinly sliced sweet potatoes or butternut squash for a fall-inspired version. Fresh herbs like thyme or rosemary make a lovely addition, especially for holiday dinners.
  • Global flavors: Swap the cheddar for feta and add olives for a Mediterranean vibe, or use pepper jack cheese and salsa for a Tex-Mex twist.

Serving ideas: take it to the next level

For a dinner party, garnish the top with chopped parsley or chives for a pop of color. Serve these potatoes alongside roasted chicken, glazed ham, or a hearty vegetable stew. For a potluck, scoop portions into small ramekins for an elegant individual serving option. And let’s be honest, these are perfectly indulgent on their own with a simple green salad to balance things out.

Drinks to pair with your loaded scalloped potatoes

A crisp white wine like Chardonnay or Sauvignon Blanc complements the richness of the dish. For beer lovers, a hoppy IPA or a light pilsner pairs well with the smoky bacon and cheese. And if you’re feeling cozy, a glass of apple cider—spiked or not—is the perfect seasonal touch.

Storage and reheating tips

If you happen to have leftovers (a rare occurrence!), store them in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F, covered with foil, until warmed through. You can also microwave individual portions, but the oven helps maintain the crispy top. If freezing, assemble the dish but don’t bake it—wrap tightly in foil and freeze for up to 3 months. When ready to bake, thaw overnight in the fridge and add an extra 10-15 minutes to the baking time.

Scaling the recipe: big gatherings or intimate dinners

To feed a crowd, double the recipe and use two baking dishes. For a smaller group, halve the recipe and bake in an 8×8-inch dish. Just keep in mind that the baking time might vary slightly with smaller or larger quantities, so check for doneness with a fork.

Wrapping it up

These loaded scalloped potatoes are the kind of dish that warms hearts and fills stomachs. Whether you stick to the recipe or put your own spin on it, I’m confident it’ll become a favorite in your home, just like it is in mine. So grab your apron, slice up those potatoes, and let’s get baking—because life is too short for boring side dishes!

Loaded Scalloped Potatoes Recipe

FAQs

1. Can I use pre-shredded cheese?
Yes, but freshly shredded cheese melts better and gives a creamier sauce since pre-shredded cheese often contains anti-caking agents.

2. Can I make this ahead of time?
Absolutely! Assemble the dish up to a day in advance, cover, and refrigerate. Bake just before serving.

3. Can I skip caramelizing the onions?
Technically, yes, but the flavor won’t be as rich. If you’re short on time, sautéing them until soft is a good compromise.

4. What’s the best way to slice the potatoes evenly?
A mandoline is the easiest tool for uniform slices. If using a knife, take your time and aim for 1/8-inch thick slices.

5. How do I prevent the sauce from curdling?
Use whole milk and don’t let the sauce boil—just bring it to a gentle simmer while whisking constantly.

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Loaded Scalloped Potatoes Recipe

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Try these loaded scalloped potatoes with bacon, caramelized onions, and cheese. Perfect comfort food for any occasion!

  • Total Time: 1 hour 50 minutes
  • Yield: 8 1x

Ingredients

Scale
  • 2 tbsp extra virgin olive oil
  • 2 onions medium, thinly sliced
  • 12 oz bacon cooked and crumbled
  • 4 tbsp unsalted butter
  • 4 tbsp all purpose flour
  • 3 cups whole milk
  • 3 lbs potatoes thinly sliced (use Yukon or russet)
  • 8 oz cheese I used a combination of sharp cheddar and Gruyere, any cheese will work
  • salt and pepper to taste

Instructions

  • Preheat the oven: Get your oven warmed up to 350°F, and lightly grease your baking dish with butter. Trust me, this small step saves you from scrubbing stuck-on potatoes later!
  • Caramelize the onions: Heat olive oil in a skillet over medium heat. Add your thinly sliced onions with a pinch of salt and pepper, then let them cook down, stirring occasionally, until they turn a gorgeous golden-brown color. This takes about 15-20 minutes, but the flavor payoff is worth it. (Tip: If they start sticking, add a splash of water or broth to loosen them up.)
  • Cook the bacon: In the same skillet, cook your bacon until it’s crispy. Baking the bacon on a sheet pan in the oven is an easy alternative if you want to multitask. Once cooked, let it cool slightly, then crumble into bite-sized pieces.
  • Make the sauce: Melt butter in the skillet over medium heat, then whisk in the flour to form a roux. Let it cook for about 2 minutes (this gets rid of the raw flour taste), then slowly pour in the milk while whisking constantly. Bring the mixture to a simmer and let it thicken slightly—about 2-3 minutes. Season with salt and pepper, then take it off the heat.
  • Assemble the layers: Start with a layer of half the potatoes in your baking dish, then add half the caramelized onions, half the bacon, half the cheese, and half the sauce. Repeat the layers until everything’s used up. (Pro tip: Save a little extra cheese and bacon for sprinkling on top—it makes for a gorgeous golden crust.)
  • Bake to perfection: Cover the dish with foil and bake for 1 hour. Then, remove the foil and bake for an additional 30 minutes, or until the potatoes are fork-tender and the top is bubbly and golden.
  • Cool and serve: Let the dish cool for about 10 minutes before serving. This allows the sauce to thicken and the layers to set up beautifully.

Notes

Serving ideas: take it to the next level

For a dinner party, garnish the top with chopped parsley or chives for a pop of color. Serve these potatoes alongside roasted chicken, glazed ham, or a hearty vegetable stew. For a potluck, scoop portions into small ramekins for an elegant individual serving option. And let’s be honest, these are perfectly indulgent on their own with a simple green salad to balance things out.

  • Author: Soraya
  • Prep Time: 20 minutes
  • Cook Time: 1 hour 30 minutes
  • Category: dinner

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