Loaded Scalloped Potatoes

These Loaded Scalloped Potatoes are the perfect upgrade to your traditional scalloped potatoes. With layers of tender potatoes smothered in a rich, cheesy sauce and topped with crispy bacon and chives, this dish brings bold flavors and creamy textures to your dinner table. It’s a fantastic side for holidays, potlucks, or any comfort food craving!

INGREDIENTS:

3 lbs (1.4 kg) Yukon gold or russet potatoes, thinly sliced

2 cups (240 g) shredded cheddar cheese

1 cup (120 g) shredded mozzarella cheese

6 slices bacon, cooked and crumbled

3 tbsp unsalted butter

3 tbsp all-purpose flour

2 cups (480 ml) whole milk

½ cup (120 ml) heavy cream

1 tsp garlic powder

½ tsp smoked paprika

Salt and pepper to taste

¼ cup (30 g) chopped fresh chives

DIRECTIONS:

Prepare the sauce

Preheat the oven to 375°F (190°C).

In a medium saucepan, melt the butter over medium heat. Stir in the flour and cook for 1-2 minutes until golden brown.

Slowly whisk in the milk and cream, stirring constantly to prevent lumps. Cook until the sauce thickens, about 5 minutes.

Add garlic powder, smoked paprika, salt, and pepper. Stir in 1½ cups of the cheddar cheese and all the mozzarella cheese until melted and smooth. Remove from heat.

Layer the potatoes

Grease a 9×13-inch (23×33 cm) baking dish. Arrange half of the sliced potatoes in an even layer.

Pour half of the cheese sauce over the potatoes and spread evenly. Repeat with the remaining potatoes and sauce.

Cover the dish with foil and bake for 45 minutes.

Add the toppings

Remove the foil and sprinkle the remaining cheddar cheese and crumbled bacon on top. Bake uncovered for an additional 15-20 minutes or until the cheese is bubbly and golden.

Garnish with chopped chives before serving.