When I need a comforting side dish that never fails to impress, I turn to Loaded Scalloped Potatoes. This dish takes a classic favorite and dials it up with crispy bacon, gooey cheese, and a velvety cream sauce that soaks into perfectly tender potatoes. Every bite is rich, savory, and completely irresistible. It’s the kind of dish you bring to a gathering and leave with an empty dish — no leftovers in sight.

I created this version because I wanted something that combined the elegance of scalloped potatoes with the indulgence of a fully loaded baked potato. The result? A bubbling, golden-brown masterpiece that smells as amazing as it tastes. It’s ideal for holidays, Sunday dinners, or anytime you want to impress without too much fuss.

Why You’ll Love This Loaded Scalloped Potatoes Recipe

This recipe is everything you want in comfort food — creamy, cheesy, and packed with flavor from bacon and fresh chives. It’s easy to prep ahead, making it great for entertaining. Plus, it’s hearty enough to serve as a main dish if you’re looking for a cozy vegetarian (just skip the bacon) option. You get layers of soft, buttery potatoes, rich cheddar, and just the right touch of garlic and cream. What’s not to love?

What Kind of Potatoes Should I Use for Loaded Scalloped Potatoes?

When it comes to making loaded scalloped potatoes, the type of potato you choose makes a huge difference. I always recommend using Yukon Gold or Russet potatoes. Yukon Golds have a naturally buttery flavor and hold their shape beautifully during baking. Russets, on the other hand, are starchier and give the dish a fluffier texture as they break down slightly and soak up that rich cream sauce.

Avoid waxy varieties like red potatoes — they tend to stay too firm and don’t absorb the sauce as well, leaving you with uneven texture. Slice them thinly and uniformly, about 1/8-inch thick, to ensure even cooking and perfect layering.

Options for Substitutions

Whether you’re out of a certain ingredient or catering to dietary preferences, there are plenty of smart substitutions you can make:

Cheese: Swap cheddar for Gruyère, Monterey Jack, or even smoked gouda for a deeper flavor.
Cream: Use half-and-half, evaporated milk, or a mix of milk and Greek yogurt for a lighter version.
Bacon: Turkey bacon, pancetta, or plant-based bacon all work great.
Butter: You can use ghee or plant-based butter if you’re going dairy-free.
Garlic: Fresh garlic is best, but garlic powder works in a pinch.
Chives: Try green onions or finely chopped leeks for a similar fresh bite.

Flexibility is part of what makes this dish so accessible — you can make it your own with just a few tweaks.

Ingredients for This Loaded Scalloped Potatoes Recipe

Each ingredient in this dish plays a flavorful, comforting role — nothing is extra or forgotten. Here’s what you’ll need and why it matters:

Yukon Gold or Russet Potatoes: These are the star of the show. Their texture allows them to soak up the cream while still holding together in soft, buttery layers.
Heavy Cream: Creates that rich, luscious sauce that binds everything together.
Whole Milk: Helps lighten the sauce just enough without sacrificing creaminess.
Butter: Adds richness and flavor, especially when combined with garlic to start the sauce.
Garlic: Fresh minced garlic deepens the savory profile of the dish — a must-have for flavor.
Cheddar Cheese: Melts beautifully into the sauce and over the top, giving that signature cheesy finish.
Mozzarella Cheese: Adds stretch and extra gooeyness to each bite.
Cooked Bacon: Brings smokiness, crunch, and that “loaded” baked potato vibe.
Salt and Black Pepper: Essential for seasoning each layer — potatoes need plenty of salt to come alive.
Fresh Chives: Scattered on top for a pop of freshness and color, balancing the richness of the dish.

With this lineup, you’re guaranteed a creamy, cheesy, savory creation that satisfies every time.

Step 1: Prep the Potatoes and Ingredients

Start by washing and peeling your Yukon Gold or Russet potatoes. Using a mandoline or sharp knife, slice them into 1/8-inch thick rounds. Thin, even slices ensure the potatoes cook at the same rate and absorb the sauce evenly. Preheat your oven to 375°F (190°C) and lightly butter a 9×13-inch baking dish.

Step 2: Cook the Bacon

In a skillet over medium heat, cook the bacon until crispy. Once done, place the strips on a paper towel-lined plate to drain, then chop into small pieces. Reserve some of the bacon fat (about a tablespoon) for extra flavor in the sauce, if you’d like.

Step 3: Make the Cream Sauce

In a medium saucepan, melt butter over medium heat. Add minced garlic and sauté for about 1 minute until fragrant. Stir in the reserved bacon fat (optional), then pour in the heavy cream and milk. Heat the mixture gently, stirring constantly. Once warm, stir in half of the shredded cheddar and mozzarella cheese, season with salt and pepper, and continue stirring until the cheese is melted and the sauce is smooth.

Step 4: Layer the Potatoes

Spoon a bit of the cheese sauce into the bottom of the prepared baking dish. Add a layer of sliced potatoes, then pour a generous amount of cheese sauce over the top. Sprinkle with a handful of chopped bacon. Repeat the process — layering potatoes, sauce, and bacon — until everything is used up. Finish with a final layer of cheese sauce and a heavy sprinkle of both cheeses on top.

Step 5: Bake

Cover the dish with foil and bake in the preheated oven for 35 minutes. Then, uncover and continue baking for an additional 20–25 minutes, or until the top is golden and bubbly and the potatoes are fork-tender.

Step 6: Garnish and Serve

Remove from the oven and let the dish sit for about 10 minutes before serving — this helps the sauce set up a bit. Sprinkle with freshly chopped chives and any remaining bacon just before serving for that perfect finishing touch.

How Long to Cook Loaded Scalloped Potatoes

The total cooking time for Loaded Scalloped Potatoes is typically around 55 to 60 minutes, depending on your oven and the thickness of your potato slices.

Covered baking time: 35 minutes — this helps the potatoes steam and soften in the creamy sauce.
Uncovered baking time: 20 to 25 minutes — this gives the top that golden, cheesy crust and allows the sauce to thicken and bubble beautifully.
Rest time: Let it sit for 10 minutes out of the oven to allow the layers to settle and the sauce to thicken slightly before scooping.

Timing can vary slightly based on your dish’s depth, so always check that the potatoes are fork-tender before pulling them from the oven.

Tips for Perfect Loaded Scalloped Potatoes

Use a mandoline slicer: This ensures perfectly even, thin slices so everything cooks at the same rate.
Season each layer: Lightly salt and pepper the potatoes as you layer them. Potatoes need seasoning to shine!
Don’t rush the sauce: Let the cheese melt slowly into the cream to prevent graininess. Keep the heat low and stir constantly.
Mix cheese types: Using a combo of cheddar and mozzarella (or your own favorites) gives the dish both flavor and melt factor.
Rest before serving: This is key! The sauce sets up slightly and slices stay intact.
Crisp the top: For an extra-crunchy top layer, broil the dish for 2–3 minutes at the end — just keep an eye on it.
Grease your pan: This prevents sticking and makes for easy serving.
Add fresh herbs last: Chives or parsley go on after baking to maintain their bright color and flavor.

Watch Out for These Mistakes While Cooking

Even a dish as cozy as loaded scalloped potatoes can go sideways if you miss a few key details. Here’s what to keep an eye on:

Too-thick potato slices: If they’re too thick, they won’t cook through evenly, leaving some bites undercooked. Aim for 1/8-inch.
Skipping the foil: Covering the dish during the first part of baking helps the potatoes steam and soften. Going uncovered too early dries things out.
Using cold ingredients: Cold cream or milk can cause the sauce to split. Bring them to room temperature before making the sauce.
Overcrowding the layers: Make sure the potatoes are evenly spread, not jammed in, so the sauce can flow between the layers.
Under-seasoning: Potatoes are bland on their own — season each layer lightly with salt and pepper to build balanced flavor.
Overheating the sauce: High heat can cause the cheese to clump. Melt everything slowly over medium-low.
Forgetting the rest time: Cutting into the dish right away can result in a runny mess. Let it rest at least 10 minutes.
Not greasing the baking dish: A little butter on the bottom and sides saves you from stuck-on cheese disasters.

What to Serve With Loaded Scalloped Potatoes?

This dish can play sidekick or be the main event, depending on your spread. Here are eight perfect pairings:

1. Herb-Crusted Roast Chicken

The juicy, crispy-skinned bird pairs beautifully with the creamy richness of the potatoes.

2. Grilled Steak

A hearty cut of beef contrasts perfectly with the soft, cheesy layers.

3. Green Beans Almondine

Add a crisp, fresh side to balance the richness and add texture.

4. Glazed Carrots

A slightly sweet veggie side brings balance and color to your plate.

5. Garlic Butter Shrimp

Unexpected but amazing — a seafood twist that works well with the creamy base.

6. Crisp Garden Salad

Something acidic and crunchy, like a vinaigrette-dressed salad, adds freshness.

7. Pork Tenderloin

Lean, flavorful pork is an excellent complement to these potatoes.

8. Buttermilk Biscuits

For soaking up every drop of that cheesy sauce — warm, flaky biscuits are a dreamy addition.

Storage Instructions

Loaded Scalloped Potatoes store beautifully, making them a great make-ahead or leftover dish. Here’s how to keep them fresh and flavorful:

Refrigerator: Let the dish cool completely, then cover tightly with foil or transfer to an airtight container. It will keep for up to 4 days in the fridge.
Freezer: This dish can be frozen, though the texture of the potatoes may soften more. Freeze in individual portions or the whole dish, tightly wrapped, for up to 2 months. Thaw overnight in the fridge before reheating.
Reheating: Warm in a 350°F (175°C) oven, covered with foil, for 20–25 minutes, or until heated through. For a crisp top, remove the foil for the last 5 minutes. You can also microwave individual servings, though the oven delivers better texture.

Estimated Nutrition

Here’s a general nutritional breakdown for one serving of Loaded Scalloped Potatoes (based on 8 servings per batch):

Calories: 420
Total Fat: 28g
Saturated Fat: 15g
Cholesterol: 75mg
Sodium: 620mg
Carbohydrates: 28g
Fiber: 3g
Sugars: 3g
Protein: 13g

These values can vary slightly depending on the exact ingredients and substitutions you use, but it’s a good guideline for planning purposes.

Frequently Asked Questions

1. Can I make loaded scalloped potatoes ahead of time?

Absolutely! Assemble the entire dish (including sauce and layers) up to 24 hours in advance. Cover tightly and refrigerate. Let it come to room temperature before baking.

2. Can I freeze loaded scalloped potatoes?

Yes, though the texture of the potatoes may change slightly after thawing. Freeze the baked dish, tightly wrapped, for up to 2 months. Thaw in the refrigerator overnight before reheating.

3. How can I make this dish vegetarian?

Just skip the bacon! You can add sautéed mushrooms or caramelized onions for extra umami and texture.

4. What’s the best way to reheat leftovers?

The oven is ideal — reheat at 350°F (175°C) covered with foil for 20–25 minutes. For smaller portions, microwave works fine but may affect the crispy top.

5. Can I use pre-shredded cheese?

You can, but freshly grated cheese melts more smoothly and avoids that grainy texture from added anti-caking agents in bagged cheese.

6. Why are my potatoes still firm after baking?

They may have been sliced too thick or stacked too tightly. Try cutting them thinner (1/8-inch) and checking for doneness before removing from the oven.

7. Can I add other mix-ins like ham or jalapeños?

Definitely! Diced ham, jalapeños, caramelized onions, or even roasted garlic are excellent additions to customize your dish.

8. Do I need to parboil the potatoes first?

Nope! If they’re sliced thin enough and baked covered first, they’ll cook just right in the oven without any extra steps.

Conclusion

Loaded Scalloped Potatoes are everything you love about comfort food — warm, creamy, cheesy, and irresistibly satisfying. With their crispy bacon, rich sauce, and golden top layer, they’re an instant crowd-pleaser that work just as well on a holiday table as they do for a weeknight indulgence. I love how versatile and easy they are to prep, and once you make them, you’ll find yourself coming back to this dish again and again.