Loaded Scalloped Potatoes

Name: Loaded Scalloped Potatoes
Prep time: 10 min
Cook time: 1 h 12 min
Total time: 1 h 22 min
Yield: 12 people
Ingredients: 3 pounds (approximately 8-10 medium) russet potatoes; 6 tablespoons unsalted butter; ½ cup (62.5 g) all-purpose flour; 1 teaspoon kosher salt; ½ teaspoon black pepper; 3 cups (735 g) whole milk; 1 cup (113 g) sharp cheddar cheese; 1 cup (113 g) mozzarella cheese; 6 lices thick-cut bacon; ¼ cup Chives; Salt and pepper

User Reviews

5.0

3 reviews

Excellent

Prep Time
10 mins
Cook Time
1 hr 10 mins
Total Time
1 hr 22 mins
Servings
12 people
Calories
317 kcal
Course
Side Dish

Loaded Scalloped Potatoes

Iris Hanson

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Indulge in the ultimate comfort food: loaded scalloped potatoes. Creamy layers of potatoes with bacon, cheese, and chives. Perfect for your next gathering!

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Ingredients

Servings

3 pounds (approximately 8-10 medium) russet potatoes, rinsed, peeled, and thinly sliced with a mandoline
6 tablespoons unsalted butter
½ cup (62.5 g) all-purpose flour
1 teaspoon kosher salt
½ teaspoon black pepper
3 cups (735 g) whole milk, room temperature
1 cup (113 g) sharp cheddar cheese, shredded, divided
1 cup (113 g) mozzarella cheese, shredded, divided
6 lices thick-cut bacon, cooked and crumbled bacon (about ½ cup), divided
¼ cup Chives, chopped for garnish
Salt and pepper, to taste

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Instructions

Preheat oven to 375°F.
In a medium saucepan over medium heat, melt the butter. Once melted, add the flour, salt, and pepper. Cook for 1 minute.
Slowly drizzle in milk, whisking constantly. After adding the milk, continue cooking until the mixture thickens, 5-8 minutes, whisking frequently.
Remove from heat. Stir in half of the cheddar cheese and half of the mozzarella cheese. Continue stirring until the cheese is melted and smooth, about 30 to 60 seconds. Set aside.
Carefully set the potato slices in the bottom of a large, 12-inch oven-safe skillet (trying to keep the shape of the potato together), fanning them out in a single layer.
Sprinkle most of the bacon evenly over the top of the potatoes, reserving about 2 tablespoons for the topping.
Pour the cheese sauce over the top. Then, top with the remaining cheeses and reserved bacon.
Cover with aluminum foil or a tight-fitting lid. Bake for 60 minutes, or until the potatoes are fork-tender.
Remove the foil. Broil for 2-3 minutes, or until brown, watching carefully.
Serve hot, garnished with chives. Add salt and pepper to taste.