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
Scale
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.
