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.
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
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.