Delicious Loaded Scalloped Potatoes (Print version)
Tender sliced potatoes baked in garlic cream, finished with cheddar, crisp bacon, sour cream, and scallions.
# Ingredients:
For the potatoes and cream
01 -
3 lb (1.4 kg) russet potatoes, peeled
02 -
8 oz (225 g) thick-cut bacon, chopped
03 -
2 cups (480 ml) heavy cream
04 -
1 cup (240 ml) whole milk
05 -
4 garlic cloves, finely minced or grated
06 -
1 1/2 teaspoons kosher salt
07 -
1/2 teaspoon black pepper
08 -
1/2 teaspoon onion powder
09 -
1 tablespoon unsalted butter, for greasing the dish
For layering and topping
10 -
2 cups (225 g) shredded sharp cheddar cheese, divided
11 -
1/2 cup (120 g) sour cream
12 -
4 scallions, thinly sliced
13 -
1 tablespoon chopped chives, optional
# Instructions:
01 -
Place a rack in the center of the oven and heat to 375 degrees F. Butter a 9x13-inch baking dish.
02 -
Cook the chopped bacon in a skillet over medium heat until browned and crisp, 8-10 minutes. Transfer to paper towels and reserve 2 tablespoons of the bacon fat.
03 -
In a saucepan, combine the reserved bacon fat, heavy cream, milk, garlic, salt, pepper, and onion powder. Warm over medium heat for 3-4 minutes, stirring often, until steamy and fragrant. Do not boil.
04 -
Slice the potatoes 1/8 inch thick. Arrange half in the baking dish, sprinkle with 3/4 cup cheddar, then repeat with the remaining potatoes and another 3/4 cup cheddar. Pour the warm cream mixture evenly over the top and press the potatoes down lightly.
05 -
Cover the dish tightly with foil and bake for 60-65 minutes, until a thin knife slides through the center with little resistance.
06 -
Remove the foil, sprinkle with the remaining 1/2 cup cheddar, and bake uncovered for 15-20 minutes, until the top is melted and lightly golden.
07 -
Let the potatoes rest for 10 minutes. Top with crisp bacon, small dollops of sour cream, sliced scallions, and chives if using. Serve warm.
# Good to know:
01 -
Slice potatoes evenly so the center cooks at the same pace as the edges.
02 -
The casserole can be baked one day ahead before adding the final toppings.
03 -
Let the dish rest before serving so the cream sets around the layers.