If you are craving a comforting, crowd-pleasing side dish that feels like a warm hug in every bite, the Loaded Scalloped Potatoes with Cheddar, Bacon, and Garlic Recipe is exactly what you need. This recipe takes simple, tender Yukon Gold potatoes and dresses them up with a rich, velvety cheese sauce infused with roasted garlic and crispy bacon for that irresistible savory punch. Perfect for holidays, family dinners, or any time you want to spoil yourself with something truly special, these scalloped potatoes combine creaminess, cheesy goodness, and smoky bacon in layers that melt perfectly in your mouth.
Ingredients You’ll Need
These ingredients are straightforward but powerful players in creating the perfect balance of flavor and texture. Each one contributes distinct richness, depth, or freshness that makes this dish shine.
- Yukon Gold potatoes: Their creamy texture and slight sweetness hold up beautifully in scalloped layers without falling apart.
- Unsalted butter: Adds richness and helps develop the silky cheese sauce base.
- Garlic cloves: Freshly minced garlic provides that aromatic depth and subtle bite.
- All-purpose flour: The key thickener that gives the sauce its luscious body.
- Low-sodium chicken broth: Adds savory flavor without overpowering the dish’s delicate balance.
- Milk: Creates a creamy texture that makes every bite comforting and smooth.
- Kosher salt: Enhances all the flavors perfectly without overwhelming.
- Ground black pepper: Gives the sauce a gentle heat and earthiness.
- Ground nutmeg: Just a pinch brings warmth and complexity to the cheese sauce.
- Freshly shredded cheddar cheese: Sharp and creamy, this cheese melts into velvety goodness and adds bold flavor.
- Cooked bacon crumbles: Crispy, smoky bacon brings irresistible texture and flavor contrast.
- Chopped fresh chives (optional): A bright, oniony garnish that adds freshness and color when serving.
How to Make Loaded Scalloped Potatoes with Cheddar, Bacon, and Garlic Recipe
Step 1: Prepare Your Oven and Baking Dish
Start by preheating your oven to 350°F. Prepare a 2-quart baking dish by spraying it lightly with olive oil spray to prevent sticking and ensure easy cleanup later. This sets the stage for layering your potatoes and sauce, so having your oven and dish ready is essential.
Step 2: Parboil the Potatoes
Place the sliced Yukon Gold potatoes in a large pot and cover them with water. Bring to a boil over medium heat and then reduce the heat to simmer. Cook the potatoes until they’re just tender, which usually takes about 8 minutes. This step partially cooks the potatoes so they finish baking beautifully without being mushy.
Step 3: Make the Garlic Butter Roux
In a large saucepan over medium heat, melt the butter. Add the minced garlic and cook it just for 30 seconds until fragrant—this infuses the butter with fresh garlic flavor without browning it. Stir in the flour to create a roux, combining it well with the butter and garlic for a smooth paste that will thicken your sauce.
Step 4: Whisk in Broth and Milk to Create the Sauce
Slowly pour in the chicken broth while whisking constantly to avoid lumps. Cook for about a minute, then add the milk and whisk until everything blends into a smooth, creamy sauce. Season with salt, pepper, and a pinch of nutmeg to elevate the sauce with warmth and depth. Continue cooking for a couple of minutes until the sauce thickens perfectly.
Step 5: Melt in Cheddar Cheese
Remove your saucepan from the heat and immediately stir in 1 cup of cheddar cheese until it melts completely into the sauce. This step adds that rich, cheesy foundation that defines this recipe and makes the dish irresistibly creamy.
Step 6: Layer Your Potatoes
Start by spreading ¼ cup of your cheesy sauce in the bottom of the baking dish. Arrange one-third of the sliced potatoes evenly over it, then cover with another third of the sauce. Sprinkle with one-third of the remaining cheddar and bacon crumbles. Repeat two more times to create layers of potatoes, sauce, cheese, and bacon, building a beautiful tower of flavor. Finally, top with the rest of the cheddar cheese for a golden finish.
Step 7: Bake Until Tender and Golden
Cover the dish with foil to trap moisture and bake for 25-30 minutes. Then, remove the foil and bake uncovered for another 5 minutes, until the potatoes are tender when pierced with a fork. For an extra touch, switch your oven to broil and brown the cheese on top for a few minutes to get that perfect golden crust.
Step 8: Garnish and Serve Warm
Finish off by sprinkling chopped fresh chives over your scalloped potatoes. The bright green color and mild onion flavor complement the rich, gooey layers and make the dish feel festive and fresh right before serving.
How to Serve Loaded Scalloped Potatoes with Cheddar, Bacon, and Garlic Recipe
Garnishes
Fresh chopped chives add a delightful pop of color and subtle sharpness that balances the richness of the dish. You can also sprinkle a few extra crispy bacon pieces on top for an irresistible finishing touch or a small handful of finely chopped parsley for extra freshness.
Side Dishes
This dish pairs wonderfully with lighter proteins and vegetables. Try serving it alongside roasted chicken or grilled steak and a crisp green salad to cut through the richness. Steamed green beans or roasted Brussels sprouts also complement the creamy potatoes perfectly, adding variety in texture and flavor.
Creative Ways to Present
For a fun twist, try turning this loaded scalloped potatoes recipe into smaller individual portions baked in ramekins – perfect for dinner parties or family meals. You can also scoop leftover scalloped potatoes into hollowed-out bell peppers or toast for a fantastic brunch option that impresses with minimal effort.
Make Ahead and Storage
Storing Leftovers
Store any leftover loaded scalloped potatoes in an airtight container in the refrigerator for up to 3 days. The flavors actually deepen overnight, making the leftovers just as delicious, if not better, the next day.
Freezing
This recipe freezes beautifully. After baking and cooling completely, portion into freezer-safe containers and freeze for up to 2 months. When you’re ready to indulge, thaw overnight in the fridge before reheating.
Reheating
To reheat, cover the scalloped potatoes with foil and warm them in a 350°F oven for about 20-25 minutes until bubbly all over. To refresh the golden cheese topping, uncover during the last 5 minutes or use your broiler carefully to crisp back up.
FAQs
Can I use a different type of cheese?
Absolutely! While cheddar is classic in this recipe, you can experiment with Gruyère, Monterey Jack, or a sharp white cheddar for different flavor profiles. Just make sure it melts well to keep that creamy texture.
Is it necessary to parboil the potatoes?
Parboiling ensures that your potatoes cook evenly and become tender without drying out or staying crunchy. Skipping this step will result in longer baking time and potentially uneven texture.
Can I make this recipe vegetarian?
Yes, simply omit the bacon or substitute with a vegetarian bacon alternative. The dish will still be rich and satisfying thanks to the cheese sauce and garlic flavors.
What type of potatoes work best?
Yukon Gold potatoes are ideal because of their creamy texture and ability to hold shape when baked. Russet potatoes tend to be starchier and may fall apart more, while red potatoes can work but have a thinner skin and slightly different texture.
How do I prevent the cheese sauce from clumping?
Be sure to whisk continuously as you add the broth and milk to your roux, and keep the heat moderate to avoid curdling. Gradual incorporation and steady whisking are the secrets to a silky smooth sauce.
Final Thoughts
There is something undeniably satisfying about layering creamy, cheesy sauce with tender potatoes and crispy bacon that makes the Loaded Scalloped Potatoes with Cheddar, Bacon, and Garlic Recipe a guaranteed crowd favorite. Whether you serve it at a festive gathering or a cozy weeknight dinner, it’s sure to bring smiles and warm bellies all around. Give this recipe a try—you just might find your new favorite way to enjoy potatoes!
