Description
Creamy, cheesy loaded scalloped potatoes baked until tender and golden, then topped with crispy bacon, sour cream, and green onions for a comforting side dish.
Ingredients
- 2 1/2 lb Yukon Gold potatoes, thinly sliced
- 2 tbsp unsalted butter
- 1 small onion, finely diced
- 3 cloves garlic, minced
- 2 tbsp all-purpose flour
- 2 cups whole milk
- 1 cup heavy cream
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp paprika
- 2 cups shredded sharp cheddar cheese, divided
- 1/2 cup grated Parmesan cheese
- 8 slices bacon, cooked and crumbled
- 1/2 cup sour cream
- 3 green onions, thinly sliced
- 2 tbsp chopped fresh chives
- Nonstick spray or extra butter for greasing the baking dish
Instructions
- Preheat the oven to 375°F (190°C). Grease a 9×13-inch baking dish with butter or nonstick spray.
- In a large skillet or saucepan, melt the butter over medium heat. Add the onion and cook for 3 to 4 minutes until softened. Stir in the garlic and cook for 30 seconds.
- Sprinkle in the flour and whisk for 1 minute to form a roux. Gradually pour in the milk and heavy cream, whisking constantly until smooth.
- Add salt, black pepper, and paprika. Simmer for 3 to 5 minutes until the sauce thickens slightly. Remove from heat and stir in 1 1/2 cups cheddar cheese and the Parmesan until melted.
- Arrange half of the sliced potatoes in the prepared baking dish. Pour over half of the cheese sauce. Repeat with the remaining potatoes and sauce.
- Cover the dish tightly with foil and bake for 45 minutes.
- Remove the foil, sprinkle the remaining 1/2 cup cheddar cheese and half of the crumbled bacon over the top, then return to the oven uncovered for 20 to 25 minutes, until the potatoes are tender and the top is bubbly and golden.
- Let the dish rest for 10 minutes. Top with sour cream, remaining bacon, green onions, and chives before serving.
Notes
- Use a mandoline for evenly sliced potatoes so they cook at the same rate.
- Yukon Gold potatoes give a creamy texture, but Russet potatoes also work well.
- For extra smoky flavor, add a little bacon fat to the sauce.
- The dish can be assembled a few hours ahead and refrigerated before baking.
- Cover leftovers and refrigerate for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 1 hour 10 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American