If you’re craving a comforting, cheesy dish that feels like a warm hug on a plate, you’re in for a treat with this Cheesy Loaded Scalloped Potatoes Recipe. Imagine layers of perfectly thinly sliced Yukon Gold potatoes bathed in a rich, creamy sauce made from sharp cheddar and nutty gruyere cheese, studded with crispy bacon and sweet caramelized onions. It’s an irresistible mash-up of flavors and textures that elevates simple potatoes into a crowd-pleasing masterpiece. Whether it’s for a holiday feast or a cozy weeknight dinner, this recipe promises gooey cheese, crispy bacon bits, and melt-in-your-mouth potatoes in every spirited bite.
Ingredients You’ll Need
These ingredients might seem straightforward, but each one plays a crucial role in delivering the luscious taste and inviting texture that make this dish unforgettable. Together, they bring color, flavor, and creaminess that elevate the humble potato into a show-stopping side or main dish.
- Extra virgin olive oil: Provides a subtle fruity depth for sautéing the onions perfectly.
- Onions: Thinly sliced and caramelized to add sweetness and a lovely texture contrast.
- Sharp cheddar cheese: Brings a bold, tangy flavor that melts beautifully.
- Gruyere cheese: Adds creamy richness and a slight nuttiness to the cheese blend.
- Chicken broth: Creates a flavorful base for the creamy sauce while keeping it light.
- Sour cream: Makes the sauce luxuriously creamy and tangy for balance.
- Cornstarch: A secret helper that thickens the sauce perfectly without lumps.
- Garlic powder: Gives a gentle, savory lift to the cream sauce.
- Salt and ground black pepper: Essential seasonings that tie all the flavors together.
- Yukon Gold potatoes: The star of the dish, thinly sliced for ease of cooking and a tender finish.
- Bacon: Crisped, crumbled, and scattered liberally for smoky, salty bursts in every bite.
How to Make Cheesy Loaded Scalloped Potatoes Recipe
Step 1: Preheat and Prepare
Start by preheating your oven to a hot 450 degrees Fahrenheit. This high heat is key to getting those creamy potatoes beautifully tender with a golden top that makes the dish as pleasing to the eyes as it is to the palate.
Step 2: Caramelize the Onions
Heat your olive oil in a large skillet and toss in the sliced onions. Sauté them gently, stirring often, until they turn a deep, luscious golden brown. This step takes some patience but rewards you with that sweet, complex flavor that complements the richness of the cheese and bacon perfectly.
Step 3: Mix the Cheeses
In a small bowl, combine your sharp cheddar and gruyere cheeses. This cheesy duo is what gives the dish that irresistibly gooey, melty character that everyone will rave about.
Step 4: Prepare the Cream Sauce
Whisk together the chicken broth, sour cream, cornstarch, garlic powder, salt, and pepper in a medium bowl. This blend will thicken beautifully while baking, coating the potatoes with silky creaminess and a gentle garlicky undertone.
Step 5: Slice the Potatoes
Using a mandoline slicer or food processor, cut the Yukon Gold potatoes into wafer-thin rounds. These ultra-thin slices ensure that the potatoes cook through quickly and layer seamlessly in the dish, creating a perfect harmony of tender textures.
Step 6: Layer the Ingredients
Now the fun part: layering. In a 9×13-inch glass baking dish, spread one-third of the potato slices evenly. Pour over one-third of that luscious cream sauce, then sprinkle on a third of the cheese, bacon, and caramelized onions. Repeat this twice more, finishing off with a final sprinkle of cheese on top for that golden crust everyone loves.
Step 7: Bake Covered, then Uncovered
Cover the dish tightly with foil and bake at 450 degrees for 45 minutes. This locks in steam, ensuring the potatoes cook through and absorb the sauce fully. After 45 minutes, remove the foil and bake uncovered for another 15 minutes to brown the top to perfection. Pro tip: place a large baking sheet under the dish to catch any bubbly drips.
Step 8: Rest and Serve
Allow your scalloped potatoes to rest for about 10 minutes after baking. This lets the sauce set slightly, making serving easier and giving the flavors a moment to marry wonderfully.
How to Serve Cheesy Loaded Scalloped Potatoes Recipe
Garnishes
Add a fresh pop of color and flavor with chopped fresh parsley or chives sprinkled over the top right before serving. A few extra crumbles of bacon never hurt either for that final crispy flourish.
Side Dishes
This dish is rich and hearty enough to hold the spotlight on its own, but pairing it with simple grilled chicken or a bright green salad helps balance the meal while keeping the spotlight on those cheesy, bacon-studded potatoes.
Creative Ways to Present
For a party or special occasion, scoop the scalloped potatoes into individual ramekins and bake them separately for a personalized touch. Another idea is to turn any leftovers into loaded potato cakes, pan-frying spoonfuls for a crispy twist on this classic casserole.
Make Ahead and Storage
Storing Leftovers
Once cooled, transfer any leftovers to an airtight container and store them in the refrigerator for up to 3 days. The flavors actually deepen overnight, making it a perfect day-two dish.
Freezing
You can freeze the entire casserole before baking. Wrap it tightly with plastic wrap and then foil, and keep it in the freezer for up to 2 months. When ready, thaw overnight in the fridge and bake as directed, adding extra time if needed.
Reheating
Reheat leftovers in the oven at 350 degrees Fahrenheit, covered with foil to prevent drying out, until warmed through. A quick blast in the microwave works too, but oven reheating keeps that beautiful cheesy texture intact.
FAQs
Can I use other types of potatoes in this Cheesy Loaded Scalloped Potatoes Recipe?
Absolutely! Yukon Gold potatoes are preferred for their creamy texture and buttery flavor, but Russets or red potatoes can also work. Just adjust the slicing thickness and baking time to ensure tenderness.
Is it possible to make this dish vegetarian?
Definitely. Simply omit the bacon or substitute it with plant-based bacon or smoked mushrooms to keep that smoky flavor without meat.
What kind of cheese works best besides cheddar and gruyere?
Swiss, mozzarella, or fontina all make excellent melting cheeses. Feel free to experiment, but keep one cheese sharp and one creamy for balance.
Can I prepare the dish a day ahead?
Yes! Assemble the casserole, cover it tightly, and refrigerate overnight. Let it come to room temperature before baking to ensure even cooking.
How do I know when the scalloped potatoes are done?
They are ready once the top is golden brown and a fork easily pierces through the potato layers, indicating they are tender all the way through.
Final Thoughts
Trust me when I say this Cheesy Loaded Scalloped Potatoes Recipe will become your go-to comfort food for every occasion. It’s indulgent without being complicated, with layers of flavor and texture that bring joy to every forkful. Gather your ingredients, embrace the process, and fill your kitchen with the irresistible aroma of cheesy, bacon-filled goodness. Your family and friends will thank you with every bite!
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Cheesy Loaded Scalloped Potatoes Recipe
- Prep Time: 30 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 30 minutes
- Yield: 12 servings
- Category: Side Dish
- Method: Baking
- Cuisine: American
Description
Cheesy Loaded Scalloped Potatoes is a decadent, comforting casserole blending thinly sliced Yukon Gold potatoes with layers of sharp cheddar, creamy gruyere, caramelized onions, crispy bacon, and a rich sour cream sauce. Baked until golden and tender, this dish makes a perfect side for gatherings or a hearty family dinner.
Ingredients
Vegetables & Dairy
- 4 pounds Yukon Gold potatoes (washed)
- 2 onions (peeled and sliced into thin strips)
- 2 cups shredded sharp cheddar cheese
- 2 cups shredded gruyere cheese
- 2 cups sour cream
Liquids & Others
- 2 cups chicken broth
- 2 tablespoons extra virgin olive oil
- 2 tablespoons cornstarch
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1 pound bacon (cooked until crisp and crumbled)
Instructions
- Preheat Oven: Preheat your oven to 450°F (232°C) to ensure it’s hot enough for baking the scalloped potatoes evenly.
- Caramelize Onions: Heat olive oil in a large skillet over medium heat. Add the thinly sliced onions and sauté them, stirring often, until they turn a deep golden brown, which usually takes about 10 minutes. Set these rich caramelized onions aside for layering.
- Prepare Cheese Mix: In a small bowl, combine the shredded sharp cheddar and gruyere cheese. Set this mixture aside for assembly.
- Make Cream Sauce: Whisk together the chicken broth, sour cream, cornstarch, garlic powder, salt, and black pepper in a medium bowl until smooth. This will create the creamy sauce that binds the dish.
- Slice Potatoes: Using a mandoline or food processor, slice the Yukon Gold potatoes into very thin rounds, approximately the thickness of a potato chip, to ensure they cook thoroughly and absorb flavors well.
- Assemble Layers: In a 9×13-inch glass baking dish, layer one-third of the potatoes evenly on the bottom. Pour one-third of the cream sauce over the potatoes. Sprinkle one-third of the cheese, crumbled bacon, and caramelized onions on top. Repeat this layering process two more times, finishing the top with the remaining cheese.
- Bake Covered: Cover the baking dish tightly with foil and bake in the preheated oven at 450°F for 45 minutes. This initial baking softens the potatoes and melts the cheese within.
- Bake Uncovered: Remove the foil and continue baking for an additional 15 minutes until the top turns golden brown and the potatoes in the center are tender when pierced with a fork. To avoid mess, place a baking sheet under the dish to catch any bubbling sauce.
- Rest Before Serving: Allow the scalloped potatoes to rest for 10 minutes after baking to let the dish set for easier slicing and serving.
Notes
- For even cooking, slice potatoes as evenly thin as possible using a mandoline.
- Using a glass baking dish helps monitor browning and doneness effectively.
- Resting the dish after baking helps the sauce thicken and flavors meld.
- You can substitute gruyere with mozzarella if unavailable, though flavor will be milder.
- Leftovers keep well refrigerated for up to 3 days and reheat nicely in the oven.
