Loaded Scalloped Potatoes
Loaded Scalloped Potatoes are a decadent side dish for Thanksgiving, Easter, or any occasion when you want a lusciously comforting addition to dinner.
Servings: 12 servings
Ingredients
- 3 lbs. gold potatoes or red potatoes peeled and sliced to 1/4 or 1/8 inch thick*
- 8 strips bacon
- 3 tablespoons salted butter
- 1 medium onion finely diced
- 5 cloves garlic minced
- 3 tablespoons flour
- 3 cups whole milk
- 1 cup heavy cream
- 1 tablespoon roasted garlic base by Better Than Bouillon
- 2 ounces cream cheese softened
- 4 ounces sharp cheddar shredded (I used habanero cheddar for a little kick)
- 4 ounces gruyere shredded
- 4 ounces smoked gouda shredded
- 1/3 cup chives minced
Seasonings
- 1 tablespoon fresh thyme leaves
- 2 tsp Italian seasoning
- 1 tsp smoked paprika
- 1 tsp dry mustard powder
- 1 tsp freshly cracked pepper
- 1/2 tsp salt be careful adding more as cheese and bacon contain salt
Instructions
- Preheat the oven to 375 degrees.
- In a large dutch oven or 5-quart braiser, add bacon and cook until crispy. Set aside and crumble. Remove most of the pan drippings, leaving behind two tablespoons.
- Over medium heat, add the butter and let it melt. Sauté onions and garlic until softened, about 5 minutes. Sprinkle over the flour and stir for 1 minute. Slowly add the milk and cream in increments, stirring as you go. Stir in the roasted garlic base, seasonings, and thyme.
- Add in the cream cheese and whisk until it melts into the sauce.
- Bring the mixture to a low boil then remove from the heat and add half of each cheese, and stir until it melts into the sauce. Spread a thin layer of sauce evenly into the bottom of a 3-quart greased casserole dish.
- Create stacks of thinly sliced potatoes and lay them in the pan on their sides. Repeat to create rows of potatoes. Pour over the remaining sauce, gently separating the stacks to work it in between the slices.
- Place uncovered in the oven for 40 minutes or until potatoes are nearly fork-tender. Remove from the oven and top with remaining cheese and bacon. Cook for another 20 minutes or until potatoes are fork-tender and the top is golden brown.
- Use a folded paper towel to tap the surface of the casserole to remove any oil that is sitting on top. Sprinkle over the chives and allow the potatoes to sit for 10 minutes to allow the sauce to thicken again before serving.
Notes
- Avoid using russet potatoes as they will not hold up as well as yukon gold or red potatoes. You can slice them to 1/4 inch thickness, as shown in my photos. Or go a bit thinner to 1/8 of an inch which is more easily achieved using a mandoline.
- 4 ounces of cheese that's been shredded is equal to about 1 cup.