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Loaded Scalloped Potatoes are a delicious version of the classic potato dish traditionally served at Easter. The addition of bacon and green onions and a topping of bread crumbs and butter make a delicious dressed up version.
Why You’ll Love This Recipe!
I have a family full of potato lovers and this is one of their favorite cheesy potato recipes. It has become our traditional potato dish to serve with Easter dinner.
Ingredients Needed
- Potatoes, Yukon Gold potatoes or red potatoes
- Bacon, crisply fried and crumbled
- Cheddar Cheese. Use medium or sharp cheddar cheese.
- Milk. I prefer using whole milk.
- Sour Cream
- Green Onions. You can also use chives.
- Butter
- Salt and Pepper
- Seasoned Croutons
How to Make Loaded Scalloped Potatoes
- Grease a 9 x 13 casserole dish.
- Boil potatoes until just tender.
- Cool and slice into 1/4 inch slices.
- Layer half of the potatoes on the bottom of prepared baking dish.
- Cook bacon until crispy, drain and break into small pieces. Follow my directions for perfectly baked bacon here.
- Top with half the bacon and onions.
- Whisk together sour cream and milk and pour half over the potatoes.
- Cover with half of grated cheddar cheese.
- Sprinkle with salt and pepper to taste,
- Repeat the process with a second layer of potatoes, bacon and green onions, milk mixture and cheese.
- Sprinkle top with crushed croutons and drizzle with melted butter.
- Bake in a 350 degrees F oven for 30 minutes.
The potatoes are done with the cheese is melted, and mixture hot and bubbly and turning golden brown around the edges.
Tips
- This dish can easily be prepared the day or night ahead of time. Prepare the dish up until the point where you add the crouton topping and butter. Then cover with aluminum foil and refrigerate. It can be kept in the fridge for 3-4 days.
- Just bring to room temperature before baking or allow for some additional baking time if baking it chilled.
Frequently Asked Questions
Can I use russet potatoes?
I prefer a Yukon gold potato or red potato but russet potatoes can also be used. I find the yukon gold hold their shape better. You want a starchy potato which helps make the sauce creamier.
Can I use something other than cheddar cheese?
Yes! I think a gruyere cheese would be delish or a combo of your favorite cheeses. Monterey Jack and Pepper Jack would also be delicious. Experiment for fun flavor combos!
Can I freeze loaded scalloped potatoes
Freezing them may cause the texture and flavor of the dish to change.
Stored in an airtight container they can be frozen for 2-3 weeks for best results. You can freeze them before baking or after baking. Cover dish tightly with aluminum foil or plastic wrap.
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Loaded Scalloped Potatoes
Ingredients
- 4-6 Yukon Gold or red potatoes depending on size.
- 6 slices bacon crisply fried and crumbled
- 6 green onions thinly sliced
- 1 cup milk
- 1 1/2 cups sour cream
- 2 cups cheddar cheese shredded
- salt and pepper to taste
- 1/2 cup seasoned croutons slightly crushed
- 6 Tbsp melted butter
Instructions
- Boil potatoes, until just tender, about 20 minutes
- Drain, cool, peel and cut into 1/4″ thick slices
- Arrange in greased, shallow 9 x 13 dish, layer half of potato slices, top with half the bacon and onions
- Stir milk into sour cream and spread half the mixture over the potato layer and then sprinkle with half the cheese
- Season with salt and pepper
- Repeat layers
- Sprinkle croutons over top and drizzle butter over all
- Bake uncovered at 350 for 30 minutes
Tips & Notes:
- This dish can easily be prepared the day or night ahead of time. Prepare the dish up until the point where you add the crouton topping and butter. Then cover with aluminum foil and refrigerate.
- Just bring to room temperature before baking or allow for some additional baking time if baking it chilled.
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Nutrition Facts:
kelly says
wow,this doesn’t have any “cream of…soup” in it! that is good for us gluten free eaters! i would have to delete the croutons but could find something crunchy for the top. thanks for posting!
pat brennan says
What happened to the 2TB of flour from the previous recipe? It’s fine with me to delete the flour.
Trying this on Sunday with london broil and fresh string beans sounds delicious!
Karyn @ Pixel Perfect Boutique says
These sound very yummy! I will have to give them a try one of these days. Have a wonderful Easter Leigh Anne!
Jeanette says
I think this sounds so, so yummy! Can’t wait to see the pics!