Loaded Scalloped Potatoes
Enjoy a rich and creamy dish of Loaded Scalloped Potatoes, layered with cheese, bacon, and fresh green onions. Perfect for any occasion!
Ingrédients
Main ingredients
- 3 pounds russet potatoes, peeled and sliced into 1/8-inch thick rounds
- 4 tablespoons butter For greasing the baking dish
- 4 tablespoons all-purpose flour
- 2 cups milk Can use low-fat or non-dairy alternatives
- 1 cup heavy cream Can substitute with plant-based cream
- 2 cups shredded cheddar cheese
- 8 slices cooked bacon, crumbled
- 1/3 cup sliced green onions
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
Preparation
- Peel the russet potatoes and slice them into 1/8-inch thick rounds.
- In a medium saucepan, melt 4 tablespoons of butter over medium heat. Stir in 4 tablespoons of all-purpose flour to create a roux without browning it.
Creamy Sauce Preparation
- Slowly add in 2 cups of milk and 1 cup of heavy cream, whisking continuously until thickened, around 5-7 minutes.
- Remove from heat and stir in 1.5 cups of shredded cheddar cheese until melted and smooth. Reserve 0.5 cup for topping.
Assembly
- Preheat oven to 375°F (190°C) and grease a 9x13-inch baking dish.
- Layer half of the sliced potatoes in the baking dish. Pour half of the cheese sauce over the potatoes, then add half of the crumbled bacon and sliced green onions.
- Repeat layers with remaining potatoes, sauce, bacon, and green onions. Top with reserved cheese.
Baking
- Cover the dish with foil and bake for 30 minutes, then uncover and bake for an additional 20-25 minutes until bubbly and golden.
- Let the dish rest for at least 10 minutes before serving.
Notes
Customize the recipe with different cheeses or by adding vegetables like spinach, mushrooms, or bell peppers. For a crispy top, broil for the last 2-3 minutes of baking.