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Loaded Scalloped Potatoes

Loaded scalloped potatoes baked in a cast iron skillet, topped with crispy bacon, melted cheese, and fresh chopped chives.

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Loaded Scalloped Potatoes are the ultimate cheesy comfort food, featuring layers of tender potatoes, creamy homemade cheese sauce, crispy bacon, and fresh chives. Perfect for holidays, potlucks, or family dinners.

Ingredients

Scale
  • 3 pounds russet potatoes, rinsed, peeled, and thinly sliced
  • 6 tablespoons unsalted butter
  • 1/2 cup all-purpose flour
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 3 cups whole milk, room temperature
  • 1 cup shredded sharp cheddar cheese, divided
  • 1 cup shredded mozzarella cheese, divided
  • 6 slices thick-cut bacon, cooked and crumbled (about 1/2 cup), divided
  • 1/4 cup chopped chives (for garnish)
  • Salt and pepper to taste

Instructions

  1. Preheat oven to 375°F (190°C).
  2. In a medium saucepan over medium heat, melt the butter. Stir in the flour, salt, and pepper. Cook for 1 minute.
  3. Gradually add milk, whisking constantly, and cook until thickened (5–8 minutes).
  4. Remove from heat and stir in half the cheddar and mozzarella until melted and smooth.
  5. Layer sliced potatoes in the bottom of a 12-inch oven-safe skillet or casserole dish.
  6. Sprinkle most of the bacon over the potatoes, reserving some for topping.
  7. Pour the cheese sauce evenly over the layers.
  8. Top with remaining cheese and reserved bacon.
  9. Cover with foil and bake for 60 minutes until the potatoes are fork-tender.
  10. Remove foil and broil for 2–3 minutes until the top is golden brown.
  11. Garnish with chopped chives. Add salt and pepper to taste before serving.

Notes

  • Use a mandoline for evenly sliced potatoes.
  • For richer flavor, substitute half-and-half for milk.
  • Can be assembled a day ahead and refrigerated.
  • Try different cheeses like Gruyère or Monterey Jack for variety.
  • To make it vegetarian, omit or replace the bacon with a meat-free alternative.

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