Loaded Scalloped Potatoes
User Reviews
4.6
Loaded Scalloped Potatoes
Description
This Loaded Scalloped Potatoes recipe starts with thinly sliced Russet or Yukon Gold potatoes, cut to uniform ⅛ inch thickness for even cooking. A sauce is made by melting butter with minced garlic, then whisking in flour, low-sodium chicken broth, and heavy cream until smooth and thickened. Seasonings include salt, pepper, and a touch of nutmeg to add a subtle warmth to the creamy base.
The potatoes are layered in a baking dish with generous spoonfuls of the sauce, shredded sharp cheddar cheese, and crumbled bacon. Three layers build a casserole with a rich, cheesy, and smoky flavor. Baking at 400℉ yields tender potatoes with a golden cheese crust. Chopped fresh chives sprinkled on top provide brightness just before serving.
This dish is well suited for gatherings or meals needing a substantial side. Assembling the dish ahead and refrigerating allows flavors to meld while providing convenience. Using high-quality sharp cheddar gives the best melt and flavor balance.
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 black pepper or to taste
- ⅛ teaspoon nutmeg ground
- 3 pounds potato sliced ⅛ inch thin, like Russets or Yukon Gold
- 4 cups cheddar cheese shredded
- 12 lices Bacon fried and crumbled
- 2 tablespoon chives chopped
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
- Slice potatoes uniformly at approximately ⅛ inch thick to ensure even cooking and creamy texture.
- Whisk flour thoroughly into melted butter and garlic to prevent lumps in the sauce.
- Sharp cheddar cheese provides optimal melt and flavor; mixing with Gruyère or other cheeses is possible for variation.
- Begin layering with a generous amount of sauce on the baking dish bottom to avoid potatoes sticking.
- This dish can be assembled the day before baking and refrigerated to develop flavors and save time.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
4.6
You'll Also Love
