Indulgent Loaded Scalloped Potatoes for Comfort Food Lovers

Introduction

When it comes to comfort food, few dishes evoke warmth and satisfaction quite like loaded scalloped potatoes. This indulgent side dish transforms humble potatoes into a creamy, cheesy delight that pairs beautifully with a variety of main courses.

Loaded scalloped potatoes are more than just a side; they can easily steal the spotlight at any gathering. With layers of tender potatoes, rich cheese, and a hint of tanginess from sour cream, every bite promises a burst of flavor.

Perfect for holiday feasts, family dinners, or a cozy night in, this recipe is designed to impress. Let’s dive into the ingredients and preparation that will make your loaded scalloped potatoes a memorable dish.

Ingredients

• 3 lbs russet potatoes, peeled and thinly sliced
• 4 tbsp butter
• 1/4 cup all-purpose flour
• 2 cups whole milk
• 1 cup heavy cream
• 1 1/2 cups shredded cheddar cheese
• 1/2 cup shredded Monterey Jack cheese
• 1/2 cup sour cream
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup green onions, chopped

Directions & Preparation

1. Preheat your oven to 375°F (190°C). Grease a large baking dish with butter or non-stick spray.
2. In a saucepan over medium heat, melt the butter. Once melted, whisk in the flour to create a roux, cooking for about 2 minutes until it turns a light golden color.
3. Gradually whisk in the whole milk and heavy cream, ensuring there are no lumps. Continue to cook, stirring frequently, until the mixture thickens and bubbles gently, about 5-7 minutes.
4. Remove the saucepan from heat. Stir in 1 cup of cheddar cheese, sour cream, garlic powder, onion powder, salt, and black pepper until the cheese is completely melted and the sauce is smooth.
5. In the prepared baking dish, layer half of the sliced potatoes, followed by half of the cheese sauce. Repeat with the remaining potatoes and sauce.
6. Top the final layer with the remaining 1/2 cup of cheddar cheese and the Monterey Jack cheese.
7. Cover the dish with aluminum foil and bake in the preheated oven for 45 minutes. Then, remove the foil and bake for an additional 30 minutes, or until the cheese is bubbly and golden brown.
8. Remove from the oven and let it sit for about 10 minutes before garnishing with chopped green onions. Serve warm.

FAQs

What type of potatoes work best for scalloped potatoes?

Russet potatoes are ideal due to their starchy texture, which helps create a creamy dish.

Can I add other ingredients to the loaded scalloped potatoes?

Absolutely! You can include cooked bacon, ham, or sautéed vegetables like spinach or mushrooms for added flavor.

What if my cheese sauce is too thick?

If your cheese sauce is too thick, simply whisk in a little more milk or cream over low heat until you reach your desired consistency.

How can I make my scalloped potatoes creamier?

For a creamier texture, you can increase the amount of heavy cream or add additional sour cream.

Can I use pre-shredded cheese for this recipe?

Yes, pre-shredded cheese is convenient and can be used, though freshly grated cheese often melts better.

Is it possible to scale this recipe down?

Certainly! You can halve the ingredients and use a smaller baking dish if you’re cooking for fewer people.

What should I do if my potatoes are not cooking evenly?

Ensure the potato slices are uniform in thickness, and consider covering them tightly with foil during baking to help steam and cook evenly.

Conclusion

Loaded scalloped potatoes are a delightful way to elevate your dining experience, combining rich flavors and comforting textures. Whether served alongside a holiday roast or as a hearty complement to a weeknight meal, this dish will surely be a crowd-pleaser.

With a few simple ingredients and straightforward preparation, you can create a dish that not only satisfies but also warms the heart. Enjoy every creamy, cheesy bite of your loaded scalloped potatoes!

Recipe Card

Indulgent Loaded Scalloped Potatoes for Comfort Food Lovers

LOADED SCALLOPED POTATOES made approachable with clear cues, pantry staples, and flexible swaps.

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Ingredients Method

Ingredients

  

• 3 lbs russet potatoes peeled and thinly sliced
• 4 tbsp butter
• 1/4 cup all-purpose flour
• 2 cups whole milk
• 1 cup heavy cream
• 1 1/2 cups shredded cheddar cheese
• 1/2 cup shredded Monterey Jack cheese
• 1/2 cup sour cream
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup green onions chopped

Method

 

1. Preheat your oven to 375°F (190°C). Grease a large baking dish with butter or non-stick spray.
2. In a saucepan over medium heat, melt the butter. Once melted, whisk in the flour to create a roux, cooking for about 2 minutes until it turns a light golden color.
3. Gradually whisk in the whole milk and heavy cream, ensuring there are no lumps. Continue to cook, stirring frequently, until the mixture thickens and bubbles gently, about 5-7 minutes.
4. Remove the saucepan from heat. Stir in 1 cup of cheddar cheese, sour cream, garlic powder, onion powder, salt, and black pepper until the cheese is completely melted and the sauce is smooth.
5. In the prepared baking dish, layer half of the sliced potatoes, followed by half of the cheese sauce. Repeat with the remaining potatoes and sauce.
6. Top the final layer with the remaining 1/2 cup of cheddar cheese and the Monterey Jack cheese.
7. Cover the dish with aluminum foil and bake in the preheated oven for 45 minutes. Then, remove the foil and bake for an additional 30 minutes, or until the cheese is bubbly and golden brown.
8. Remove from the oven and let it sit for about 10 minutes before garnishing with chopped green onions. Serve warm.

Notes

Additional serving suggestions: pair with a crisp salad, garlic bread, or roasted seasonal vegetables for balance.

For make-ahead, prep components separately and assemble just before heating to preserve texture.

Taste and adjust with acid (lemon/vinegar) and salt right at the end to wake up flavors.