Cheesy Loaded Scalloped Potatoes

5 from 2 votes

Cheesy Loaded Scalloped Potatoes are like no basic scalloped potatoes you've had before! Absolutely packed with flavor from gruyere cheese, cheddar cheese, bacon, sour cream, caramelized onions, and Yukon Gold potatoes, this dish is sure to wow and be a truly special addition to your dinner table.

Prep Time30

Cook Time1

Total Time1 30

Course: Side Dish

Cuisine: American

Keyword: best scalloped potatoes recipe, cheesy scalloped potatoes, loaded scalloped potatoes, scalloped potatoes

Servings:

Calories: 554kcal

Author: Jill

Equipment

Mandoline slicer
9x13-inch casserole dish

Ingredients

2 tablespoons extra virgin olive oil
2 onions peeled and sliced into thin strips
2 cups shredded sharp cheddar cheese
2 cups shredded gruyere cheese
2 cups chicken broth
2 cups sour cream
2 tablespoons cornstarch
1 teaspoon garlic powder
1/2 teaspoon salt
1/2 teaspoon ground black pepper
4 pounds Yukon Gold potatoes washed
1 pound bacon cooked until crisp and crumbled

Instructions

Preheat the oven to 450F degrees.
Heat the olive oil in a large skillet over medium heat. Add the onions and sauté until a deep golden brown (usually takes at least 10 minutes), stirring often. Set the caramelized onions aside.
In a small mixing bowl, combine both cheeses; set aside.
In a medium bowl, whisk together the broth, sour cream, cornstarch, garlic powder, salt, and black pepper; set aside.
Use a mandoline or food processor to slice the potatoes into very thin rounds (think potato chip thin).
Layer one-third of the potatoes in an even layer in the bottom of a 9x13-inch glass baking dish. Pour one-third of the cream mixture over the potatoes. Sprinkle with one-third of the cheese, one-third of the crumbled bacon, and one-third of the caramelized onions. Repeat this process for the second layer. For the third layer, add the potatoes, then the cream sauce, then the bacon, then onions, and finally the remaining cheese.
Cover the pan tightly with foil and bake at 450F for 45 minutes. Remove the foil and bake another 15 minutes, until the top is golden and the potatoes in the center are fork tender.
Tip: Some of the sauce may bubble over the sides of the pan, so it’s a good idea to place a large baking sheet under the pan of potatoes to catch any drips.
Let the scalloped potatoes rest for 10 minutes before serving.

Nutrition