Loaded Scalloped Potatoes are a creamy, cheesy dish layered with potatoes, bacon, and green onions, perfect for any occasion.
Author:Lorenzo Bonucci
Prep Time:20 minutes
Cook Time:1 hour
Total Time:1 hour 20 minutes
Yield:6 servings 1x
Category:Side Dish
Method:Baking
Cuisine:American
Diet:Vegetarian
Ingredients
Scale
4 large russet potatoes, thinly sliced
1 cup sharp cheddar cheese, shredded
1 cup mozzarella cheese, shredded
1 cup heavy cream
1 cup whole milk
1/2 cup cooked bacon, crumbled
1/4 cup green onions, chopped
2 cloves garlic, minced
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon paprika
Instructions
Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish with butter or cooking spray.
In a large bowl, combine the heavy cream, whole milk, minced garlic, salt, black pepper, and paprika. Whisk until well mixed.
Layer half of the sliced potatoes in the bottom of the prepared baking dish. Pour half of the cream mixture over the potatoes, then sprinkle with half of the cheddar and mozzarella cheeses. Add half of the crumbled bacon and green onions.
Repeat the layers with the remaining potatoes, cream mixture, cheeses, bacon, and green onions. Cover the dish with aluminum foil and bake for 45 minutes.
Remove the foil and bake for an additional 15-20 minutes, or until the top is golden brown and the potatoes are tender. Let it cool for 10 minutes before serving.
Notes
For a spicier kick, add diced jalapeños or a sprinkle of cayenne pepper to the cream mixture.
You can substitute the bacon with sautéed mushrooms or spinach for a vegetarian option.