Loaded Scalloped Potatoes

I discovered this recipe by accident three winters ago when I needed something impressive for a last minute dinner with my in laws. After digging through my fridge and finding some leftover bacon, half a block of forgotten Gruyere, and a bag of potatoes that had seen better days, I took a chance on elevating my usual scalloped potatoes. My mother in law—who typically picks at her food while making subtle comments about calories—had seconds and then asked what I'd done differently. Now these potatoes have become my assigned contribution to every family gathering.

My neighbor Tom walked over to borrow a ladder last winter and caught me pulling these from the oven. After one whiff, he suddenly "remembered" he hadn't eaten lunch yet and somehow stayed until dinner. His wife called the next day asking what I'd put in "those potato things" because he wouldn't stop talking about them. When a guy who claims to "eat to live, not live to eat" can't stop thinking about a side dish, you know it's a keeper.

Ingredients

Yukon golds have this natural butteriness that russets just can't match. I've made this with both, and while russets work fine, Yukons create a creamier result without falling apart.

Caramelized onions aren't just an add in—they're the foundation that makes everything else taste better. That 30 40 minutes of occasional stirring while they slowly transform from sharp to sweet is non negotiable.

Bacon needs to be actually crispy before it goes in, or it'll end up chewy and sad. I've learned that taking that extra few minutes until it's genuinely crunchy makes all the difference.

The cheese combo matters more than you'd think. All cheddar can be overwhelming, while all Gruyere can be too subtle. The mix gives you that perfect familiar sharpness with underlying nuttiness.

Homemade sauce beats the shortcuts every time. I once tried using canned soup when I was in a rush and my family immediately knew something was off.

Pin it

Step-by-Step Instructions

Slicing potatoes evenly

used to be the most stressful part until I broke down and bought a mandoline. Now it takes about 3 minutes instead of 15, and every slice cooks at the same rate. Just watch your fingertips—I learned that lesson the hard way during Thanksgiving prep two years ago.

Cooking onions slowly

takes patience, but you can't rush it. I've tried cranking up the heat to speed things along, and instead of caramelized, I got bitter and burnt. Low and slow, with occasional stirring while I prep everything else, creates that jammy sweetness that makes these potatoes special.

Building the roux properly

makes all the difference between silky sauce and gloppy mess. I whisk like my life depends on it when adding the milk, and haven't had a lumpy batch since I started making sure the milk wasn't straight from the fridge cold.

Layering everything

might seem fussy, but dumping it all together creates pockets where some bites have all the good stuff and others are just plain potatoes. Taking the extra minute to create those distinct layers ensures every forkful has a bit of everything.

Resting after baking

isn't just to prevent burned mouths (though that's a real concern with molten cheese). It also allows everything to settle so you can actually cut clean portions instead of scooping out a steaming potato avalanche.

My first attempt was nearly perfect except for one rookie mistake—I didn't season the potatoes directly, just the sauce. The result was beautifully browned potatoes that tasted like... nothing. Now I give each layer a light sprinkle of salt and pepper, which makes all the difference in the final result.
Another hard learned lesson: trying to make these in a rush doesn't work. I once attempted to crank up the oven temperature to cut down on cooking time and ended up with scorched cheese on top and nearly raw potatoes in the middle. The long, slow bake is essential for everything to cook evenly.

Serving Ideas

These potatoes shine alongside simple proteins—a basic roast chicken or grilled steak lets them be the star. I've found that adding a bright, acidic vegetable like lemon dressed green beans provides the perfect contrast to cut through the richness.

For holiday meals, I make these the day before, refrigerate them unbaked, and then pop them in the oven about two hours before dinner. They actually seem to taste better when the flavors have had time to meld overnight.

When I'm serving these for company, I'll sometimes add a sprinkle of fresh thyme just before they hit the table. It adds a touch of color and makes them look like I put in more effort than I actually did.

Changing It Up

Ham works beautifully instead of bacon when I have leftovers from a holiday meal. It creates a slightly different but equally delicious flavor profile.

Adding roasted garlic to the sauce creates this incredible depth that makes people close their eyes when they take the first bite. I roast a head while the onions are caramelizing, then squeeze the soft cloves into the milk mixture.

Swapping half the potatoes for thinly sliced sweet potatoes creates a gorgeous color contrast and adds subtle sweetness that works surprisingly well with all the savory elements.

For lighter versions (when I'm feeling virtuous but not too virtuous), I've used half and half instead of whole milk with good results. Any lighter than that and the sauce tends to break during baking.

Pin it

Sometimes the best recipes aren't the fanciest or most original—they're just familiar foods executed perfectly with enough little touches to make them memorable. These loaded scalloped potatoes may not be revolutionary, but they've earned their place as my signature dish through years of happy faces around my dinner table. And really, isn't that what cooking is all about?

Frequently Asked Questions

→ Can I make these potatoes ahead of time?

Yes! Assemble the dish a day ahead, cover tightly with foil and refrigerate. Add an extra 15 minutes to the initial baking time when cooking from cold.

→ What's the best type of potato to use?

Yukon Gold potatoes are ideal for their buttery flavor and creamy texture, but russets work well too. Avoid waxy potatoes like red potatoes as they don't absorb the sauce as well.

→ Do I need a mandoline to slice the potatoes?

A mandoline makes the job much easier and ensures even cooking with uniform slices, but you can use a sharp knife if you're careful to slice the potatoes thinly and evenly.

→ Can I freeze this dish?

Yes, but freeze before baking. Thaw completely in the refrigerator overnight before baking. The texture may be slightly different, but still delicious.

→ What cheeses work best in this recipe?

Sharp cheddar and Gruyere offer excellent flavor, but you can also try Gouda, fontina, or Monterey Jack. Avoid pre-shredded cheese as it contains anti-caking agents that prevent smooth melting.