Print

Loaded Scalloped Potatoes

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Loaded Scalloped Potatoes are the ultimate comfort food upgrade, layering tender potato slices with a velvety garlic cream sauce and a blanket of melted cheese.

Ingredients

  • Potatoes: ~2 lbs (about 1 kg) Russet or Yukon Gold potatoes
  • peeled and thinly sliced into rounds Cream Sauce:3 tbsp unsalted butter 2 tbsp all-purpose flour2 cups heavy cream (or whole milk) 2 cloves garlic
  • minced1 tsp dried herbs (thyme or parsley) Salt and freshly ground black pepper to tasteCheese Blend:1½ cups shredded cheddar cheese 1½ cups shredded mozzarella cheese Toppings:½ cup crispy cooked bacon
  • crumbled 2 tbsp fresh chives or green onions
  • finely chopped

Instructions

  1. Prep the Potatoes: Preheat your oven to 375°F (190°C). Peel the potatoes and slice them into thin
  2. even rounds using a sharp knife or mandoline. Make the Cream Sauce: Melt the butter in a saucepan over medium heat. Whisk in the garlic
  3. flour
  4. and slowly pour in the heavy cream while whisking constantly until smooth and slightly thickened. Season with dried herbs
  5. salt
  6. and pepper. Assemble the Casserole:Arrange a layer of overlapping potato slices across the bottom of a greased baking dish. Pour a generous layer of the warm cream sauce over the potatoes. Sprinkle with a handful of the shredded cheddar and mozzarella cheese blend. Repeat the layers until all potatoes and sauce are used
  7. finishing with a generous layer of shredded cheese on top. Bake: Bake uncovered for 40–45 minutes
  8. or until the potatoes are tender when pierced with a fork and the cheese is bubbly and golden brown. Garnish & Serve: Remove from the oven and immediately scatter the crispy crumbled bacon and fresh chopped chives over the melted cheese. Serve warm to get that ultimate cheesy pull.

Notes

  • Slice potatoes uniformly for even cooking.
  • Warm heavy cream slightly before adding to roux for smoother sauce.
  • Press down gently on each layer to distribute cream evenly.
  • If top browns too fast, tent loosely with foil for final 10 minutes.
  • Let casserole rest 5 minutes after baking before serving.
  • Do not use cold cream straight from fridge.
  • Avoid slicing potatoes too thick.
  • Grease baking dish well to prevent sticking.
  • Do not add extra liquid beyond measured amounts.

Nutrition

Find it online: https://dishmio.com/loaded-scalloped-potatoes/