Loaded Scalloped Potatoes

There’s something undeniably comforting about a dish of creamy, cheesy scalloped potatoes. But when you take that classic recipe and load it up with crispy bacon, sharp cheddar, and a hint of green onion, you transform it into something extraordinary. These Loaded Scalloped Potatoes are the ultimate side dish—rich, indulgent, and packed with layers of flavor that will have everyone reaching for seconds. Whether you’re serving them for a holiday feast, a Sunday supper, or just because, this recipe is guaranteed to become a family favorite.

Why You’ll Love This Recipe

If you’re looking for a dish that delivers both comfort and wow-factor, these Loaded Scalloped Potatoes are the answer. Here’s why this recipe stands out:

Creamy, cheesy perfection: Thinly sliced potatoes are baked in a velvety sauce made with heavy cream, garlic, and melty cheddar for an irresistibly rich texture.

Loaded with flavor: Crispy bacon, green onions, and a hint of smoked paprika take these scalloped potatoes to the next level.
Crowd-pleasing versatility: This dish pairs beautifully with everything from roasted chicken to grilled steak, making it a go-to for any occasion.
Make-ahead friendly: Assemble it ahead of time and bake when ready—perfect for stress-free entertaining.

Comfort food at its finest: Warm, hearty, and satisfying, this is the kind of dish that brings people together.

Ingredients Breakdown

Every ingredient in this recipe plays a crucial role in creating the ultimate Loaded Scalloped Potatoes. Here’s what you’ll need and why:

Yukon Gold potatoes: Their buttery texture and thin skins make them ideal for scalloped potatoes. Russets can also work, but Yukon Golds hold their shape better.

Heavy cream: The base of the creamy sauce, ensuring a luscious, velvety consistency.
Sharp cheddar cheese: Adds a tangy depth of flavor and that perfect gooey melt.
Bacon: Cooked until crispy, it brings smoky, salty crunch to every bite.

Garlic and onion powder: These seasonings enhance the savory notes of the dish.
Green onions: A fresh, bright contrast to the rich cream and cheese.
Smoked paprika: Just a pinch adds a subtle warmth and complexity.

How to Make Loaded Scalloped Potatoes

Follow these steps for perfectly creamy, cheesy, and loaded scalloped potatoes every time:

Preheat and prep: Preheat your oven to 375°F and grease a 9×13-inch baking dish.
Cook the bacon: In a skillet over medium heat, cook the bacon until crispy. Drain on paper towels, then crumble.

Slice the potatoes: Use a mandoline or sharp knife to slice the potatoes into 1/8-inch thick rounds for even cooking.
Layer the potatoes: Arrange half of the potato slices in the baking dish, slightly overlapping. Sprinkle with half the bacon, half the cheese, and half the green onions.
Repeat the layers: Add the remaining potatoes, then pour the heavy cream evenly over the top. Season with garlic powder, onion powder, smoked paprika, salt, and pepper.

Top with cheese: Sprinkle the remaining cheese, bacon, and green onions over the top.
Bake: Cover with foil and bake for 45 minutes. Remove the foil and bake for another 20-25 minutes until golden and bubbly.
Rest and serve: Let the dish rest for 10 minutes before serving to allow the sauce to thicken slightly.

Pro Tips for the Best Results

For the most delicious Loaded Scalloped Potatoes, keep these expert tips in mind:

Slice potatoes evenly: A mandoline ensures uniform thickness, which helps them cook at the same rate.
Don’t skip the resting time: Letting the dish sit for 10 minutes after baking helps the sauce set for cleaner slices.

Use freshly grated cheese: Pre-shredded cheese contains anti-caking agents that can make the sauce grainy.
Adjust baking time as needed: If the top isn’t browning enough, broil for 1-2 minutes at the end (watch closely!).
Add a splash of broth: For a slightly lighter version, substitute half the cream with chicken or vegetable broth.

Variations and Substitutions

This recipe is wonderfully adaptable. Here are some delicious ways to mix it up:

Vegetarian option: Skip the bacon and add sautéed mushrooms or caramelized onions for depth.
Spicy twist: Stir in a diced jalapeño or a pinch of cayenne pepper for heat.

Different cheeses: Try Gruyère, Monterey Jack, or a blend of Parmesan and mozzarella.
Herb-infused: Add fresh thyme or rosemary between the layers for an aromatic touch.
Lighter version: Swap half the cream for whole milk and use turkey bacon.

What to Serve With It

These Loaded Scalloped Potatoes are a versatile side that pairs well with countless mains. Here are some winning combinations:

Classic pairings: Serve alongside roasted turkey, glazed ham, or prime rib for a holiday-worthy spread.
Weeknight dinners: Pair with grilled chicken, pan-seared pork chops, or baked salmon.

Vegetable sides: Balance the richness with a crisp green salad, roasted Brussels sprouts, or steamed asparagus.
Drinks: A glass of Chardonnay, an ice-cold beer, or sparkling cider all complement the dish beautifully.

How to Store and Reheat

Leftovers (if you have any!) can be stored and reheated with great results:

Refrigeration: Store in an airtight container for up to 4 days.
Freezing: While possible, the texture may become slightly grainy. If freezing, thaw overnight in the fridge before reheating.
Reheating: Warm individual portions in the microwave, or cover the baking dish with foil and reheat at 350°F for 15-20 minutes. Add a splash of cream if needed to revive the sauce.

Frequently Asked Questions (FAQs)

Can I make Loaded Scalloped Potatoes ahead of time?
Absolutely! Assemble the dish, cover tightly, and refrigerate for up to 24 hours before baking. You may need to add 5-10 minutes to the baking time if starting cold.

Why are my scalloped potatoes watery?
This can happen if the potatoes are sliced too thick or if the dish isn’t baked long enough. Ensure thin, even slices and bake until the cream is fully absorbed and bubbling.

Can I use milk instead of heavy cream?
Heavy cream provides the best richness, but you can use whole milk in a pinch. The sauce will be slightly thinner.

How do I prevent the cheese from burning on top?
Cover with foil for the first half of baking, then uncover to allow browning. If needed, tent loosely with foil if the top darkens too quickly.

What’s the difference between scalloped and au gratin potatoes?
Traditionally, scalloped potatoes are baked in a cream sauce without cheese, while au gratin includes cheese. This recipe blends the best of both!

Final Thoughts

Loaded Scalloped Potatoes are the kind of dish that turns a simple meal into a celebration. Whether you’re serving them at a holiday gathering or just treating your family to a cozy weeknight dinner, the layers of creamy potatoes, crispy bacon, and melted cheese are guaranteed to delight. I love how versatile this recipe is—easy enough for a casual supper but impressive enough for special occasions. Give it a try, and I bet it’ll earn a permanent spot in your recipe rotation. Happy cooking!