I’ve made a lot of potato dishes in my life, but nothing comes close to how comforting and satisfying these Loaded Scalloped Potatoes are. The creamy layers of perfectly tender potatoes, bathed in a rich cheese sauce and topped with smoky bacon and fresh chives, make this dish a guaranteed favorite at any dinner table. This is one of those recipes where you find yourself sneaking bites straight from the pan before it even makes it to the plate.
This dish was born out of my love for classic scalloped potatoes, but I wanted more. I wanted something heartier, bolder, something that could stand on its own as a main or steal the show as a side. So, I added everything I love about loaded baked potatoes—crispy bacon, cheddar cheese, a touch of sour cream flavor, and chives—and layered it into the silky creaminess of traditional scalloped potatoes. The result was a rich, decadent creation that has become an instant staple.
Every time I serve this at family dinners or holiday gatherings, someone inevitably asks for the recipe. It’s that kind of dish: warm, cheesy, nostalgic, and impossible not to go back for seconds. And it reheats like a dream, so you can enjoy those indulgent leftovers the next day.
Why You’ll Love This Loaded Scalloped Potatoes Recipe
This recipe is the definition of comfort food. It combines layers of soft, thinly sliced potatoes with a thick, velvety cheese sauce that seeps into every corner of the dish. The bacon adds that irresistible crunch and smoky flavor, while fresh chives brighten it up just enough to balance all that richness. It’s simple enough to make on a weeknight, but indulgent enough to take center stage at your holiday feast.
What makes it even better is how easy it is to tweak. You can make it meatless, add green onions or jalapeños for a little zing, or swap cheeses depending on what you have on hand. Looking for something equally satisfying? Try my creamy beef and shells recipe or cheesy baked tortellini with meat sauce for that same indulgent flavor profile. If you want another crowd-pleasing cheesy dish, the creamy ground beef alfredo pasta is another must-try.
Whether it’s for Sunday dinner, a holiday, or a potluck, this dish never disappoints.
How to Make Loaded Scalloped Potatoes
Step 1: Prepare the Ingredients
Start by washing and peeling about 2 pounds of russet or Yukon Gold potatoes. Slice them thinly using a sharp knife or mandoline to ensure even cooking. Dice up some bacon (around 6-8 slices) and cook it in a skillet until crispy. Set the bacon aside on paper towels and reserve a tablespoon or two of the rendered bacon fat for the sauce.
Step 2: Make the Cheese Sauce
In a saucepan, melt butter and whisk in flour to make a roux. Slowly pour in whole milk, whisking constantly until the mixture is smooth and thickened. Add shredded cheddar cheese, sour cream, salt, black pepper, garlic powder, and a little of the reserved bacon grease. Stir until everything is fully melted and combined into a rich, creamy sauce.
Step 3: Assemble the Dish
Preheat your oven to 375°F (190°C). In a greased baking dish, layer the sliced potatoes, pouring cheese sauce over each layer. Sprinkle some cooked bacon and more shredded cheese between layers for extra flavor.
Step 4: Bake
Cover the dish with foil and bake for 35 minutes. Then uncover and bake for another 20-25 minutes until the top is golden and bubbly. If you like a crispy top, broil for the last 2-3 minutes while watching closely.
Step 5: Garnish and Serve
Let it rest for 10 minutes before serving. Sprinkle chopped fresh chives on top and an extra crumble of bacon if you’ve saved some.
Recipe Variations and Possible Substitutions
For a vegetarian version, simply omit the bacon or swap it for vegetarian bacon or smoked paprika for that hint of smokiness. You can use a blend of cheeses like Gruyère, mozzarella, or Monterey Jack in place of cheddar for a twist on flavor. If you don’t have sour cream, Greek yogurt makes a great alternative.
Spice it up with chopped jalapeños or a pinch of cayenne pepper in the sauce. You could also add caramelized onions or even cooked ground sausage for a more filling main dish. This recipe is flexible enough to adapt to your taste or pantry!
Serving and Pairing Suggestions
Loaded Scalloped Potatoes are incredibly versatile. They work beautifully as a side dish alongside roasted meats like ham, turkey, or prime rib, especially for holiday dinners. On a casual weeknight, I love pairing them with simple grilled chicken or even a crisp green salad to balance the richness. You can also serve them as a main course with a side of steamed vegetables or a light soup.
For drinks, these potatoes go great with a glass of chilled white wine like Chardonnay or even a malty lager if you’re feeling like a cozy pub-style dinner. The savory cheese and bacon flavors pair well with something that has a bit of acidity to cut through the creaminess.
Storage and Reheating Tips
To store leftovers, let the dish cool completely, then cover tightly with foil or transfer to an airtight container. It’ll keep in the refrigerator for up to 4 days. For freezing, portion into freezer-safe containers or wrap well in foil and freeze for up to 2 months.
When you’re ready to reheat, place in a 350°F oven covered with foil until warmed through (about 20-30 minutes depending on the portion size). For smaller servings, microwave on medium power in 30-second intervals, stirring between rounds to keep the cheese sauce smooth.
Frequently Asked Questions
How thin should I slice the potatoes?
For the best texture, aim for slices that are about 1/8 inch thick. Uniform slicing helps them cook evenly and prevents crunchy undercooked pieces.
Can I make this ahead of time?
Yes! You can assemble the entire dish up to a day in advance. Just cover and refrigerate until ready to bake. Add a few extra minutes to the baking time if it’s going straight from the fridge to the oven.
What kind of cheese works best?
Sharp cheddar is classic, but feel free to mix it up with Gruyère, mozzarella, Monterey Jack, or even pepper jack for extra kick. A mix of cheeses adds depth.
How do I prevent a watery sauce?
Make sure to cook your roux thoroughly before adding the milk, and always use starchy potatoes like russets or Yukon Golds. Avoid using low-fat dairy which can separate when heated.
Can I add vegetables to the dish?
Absolutely! Sautéed mushrooms, spinach, or even broccoli can be layered in with the potatoes for added nutrition and flavor.
Related Recipes You’ll Like
If these Loaded Scalloped Potatoes hit the spot, I know you’ll enjoy some of the other cozy, cheesy recipes from my kitchen. My cheesy baked tortellini with meat sauce is an easy weeknight win, baked until bubbly and golden. Another comfort-food favorite is the creamy beef and shells recipe, which pairs that creamy, savory richness you love with pasta for a satisfying meal.
For something a little unexpected but equally indulgent, try my mushroom mozzarella bake. It brings together earthy mushrooms and gooey cheese in a dish that’s both hearty and elegant. Each of these recipes shares the same love of bold flavors and satisfying textures.
Save and Share This Recipe for Later
Don’t forget to pin this Loaded Scalloped Potatoes recipe to your favorite Pinterest board—you’re going to want it handy for the holidays, potlucks, and those cozy nights when only comfort food will do. You can also share it on Facebook or send it directly to friends and family who need some cheesy inspiration. Every time someone tries this dish, they’re going to ask where you found it, so go ahead and pass it along!
Loaded Scalloped Potatoes
This Loaded Scalloped Potatoes recipe is the ultimate comfort food, made with layers of thinly sliced russet or Yukon Gold potatoes smothered in a creamy cheese sauce, then topped with crispy bacon and fresh chives. The flavors of sour cream, sharp cheddar, and smoky bacon come together in each bite to create a rich and satisfying dish. Perfect for holiday gatherings, potlucks, or as a hearty side on a cold evening, this dish is easy to prepare and reheats beautifully. Whether you're making it for a crowd or meal-prepping for the week, it’s a go-to classic everyone will love.
Ingredients
- 2 pounds russet or Yukon Gold potatoes, peeled and thinly sliced
- 6-8 slices bacon, diced and cooked crispy
- 2 tablespoons butter
- 2 tablespoons flour
- 2 cups whole milk
- 1½ cups shredded sharp cheddar cheese (plus more for layers)
- ¼ cup sour cream
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1-2 tablespoons reserved bacon grease
- Fresh chives, chopped (for garnish)
Instructions
- Preheat oven to 375°F (190°C) and grease a 9x13 baking dish.
- Cook bacon in a skillet until crispy, set aside on paper towels, and reserve 1-2 tablespoons of the bacon grease.
- In a saucepan, melt butter over medium heat, whisk in flour to make a roux. Cook for 1 minute.
- Gradually whisk in milk and cook until thickened. Stir in cheese, sour cream, garlic powder, salt, pepper, and reserved bacon grease until smooth.
- Layer half the sliced potatoes in the baking dish. Pour over half the cheese sauce, sprinkle with some bacon and extra cheese.
- Repeat with remaining potatoes, sauce, bacon, and cheese.
- Cover with foil and bake for 35 minutes. Uncover and bake another 20-25 minutes until bubbly and golden.
- Let rest for 10 minutes. Garnish with chopped chives and remaining bacon before serving.
Notes
- For extra crispiness on top, broil uncovered for 2-3 minutes at the end.
- You can use a mix of cheeses for added depth of flavor.
- Greek yogurt can be substituted for sour cream.
- To make ahead, assemble fully and refrigerate unbaked for up to 24 hours.
