Loaded Scalloped Potatoes
User Reviews
4.6
252 reviews
Excellent
Loaded Scalloped Potatoes
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Loaded Scalloped Potatoes - With generous layers of tender potatoes, gooey cheddar cheese, and crunchy bacon, this recipe transforms a classic favorite into pure comfort food bliss.
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Ingredients
- 4 tablespoons butter unsalted
- 3 cloves garlic minced
- 4 tablespoons all-purpose flour
- 2 cups chicken broth low sodium
- 2 cups heavy cream
- ½ teaspoon salt or to taste
- ½ teaspoon pepper or to taste
- ⅛ teaspoon nutmeg ground
- 3 pounds potatoes sliced ⅛ inch thin, like Russets or Yukon Gold
- 4 cups cheddar cheese shredded
- 12 slices Bacon fried and crumbled
- 2 tablespoon chives chopped
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Instructions
- Preheat your oven to 400℉ (204℃).
- Melt the butter in a saucepan or skillet over medium heat. Add the garlic and cook for 30 seconds until the garlic is aromatic.
- Sprinkle the flour over the garlic/butter then whisk well until combined with the butter. Add the chicken broth and whisk until combined. It should look like a thick paste.
- Cook for another minute while stirring, then add the heavy cream and whisk until smooth.
- Season with salt, pepper and nutmeg. Continue cooking for 2 more minutes until the sauce comes to a simmer and thickens. Remove the saucepan from the heat and set aside.
- Start layering. Start with a spreading a couple ladlefuls of the sauce over the bottom of a 9x13 inch baking dish. Spread a third of the sliced potatoes over the sauce in an even layer (see video). Top with more of the sauce to cover the potatoes. Top with a third of the cheddar cheese and then a third of the bacon.
- You should have enough ingredients for 3 layers of potatoes. Continue layering with potatoes, sauce, cheese, bacon and repeat. Finally sprinkle with half the chives.
- Cover with foil and bake for 45 minutes. Uncover and finish baking for for another 45 minutes or until the potatoes are fork tender.
- Garnish with remaining chives and serve warm.
Notes
- ⅛
- Perfect Potato Slices: Use a sharp knife or a mandoline to slice the potatoes evenly at ⅛ inch for uniform cooking and a creamy texture.
- Creamy Sauce Tips: Whisk the flour into the melted butter and garlic thoroughly to avoid lumps.
- Cheese Choice: Shredded sharp cheddar will give you the best melt and flavor, but feel free to mix in Gruyère or other cheeses.
- Layering Technique: Start with a generous layer of sauce at the bottom to prevent the potatoes from sticking.
- Make Ahead Option: Assemble the dish a day in advance and refrigerate.
Nutrition Information
Show Details
Serving
1serving
Calories
622kcal
(31%)
Carbohydrates
30g
(10%)
Protein
19g
(38%)
Fat
48g
(74%)
Saturated Fat
26g
(130%)
Polyunsaturated Fat
3g
Monounsaturated Fat
14g
Trans Fat
0.2g
Cholesterol
128mg
(43%)
Sodium
623mg
(26%)
Potassium
757mg
(22%)
Fiber
3g
(12%)
Sugar
3g
(6%)
Vitamin A
1332IU
(27%)
Vitamin C
28mg
(31%)
Calcium
375mg
(38%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 10Serving
Amount Per Serving
Calories 622 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 622kcal | 31% |
| Carbohydrates | 30g | 10% |
| Protein | 19g | 38% |
| Fat | 48g | 74% |
| Saturated Fat | 26g | 130% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 14g | 70% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 128mg | 43% |
| Sodium | 623mg | 26% |
| Potassium | 757mg | 16% |
| Fiber | 3g | 12% |
| Sugar | 3g | 6% |
| Vitamin A | 1332IU | 27% |
| Vitamin C | 28mg | 31% |
| Calcium | 375mg | 38% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.6
252 reviews
Excellent
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