Stuffed Scalloped Potatoes are rich, creamy, and full of flavor! This recipe adds tenderness Potatoes baked perfectly in a velvety sauce, topped with crispy bacon, green onions and melted cheese,

Overhead shot of scalloped potatoes loaded into baking dish. Overhead shot of scalloped potatoes loaded into baking dish.

Reasons you’ll love this recipe

  • easy to make:The hardest part of this recipe is cutting the potatoes and then waiting for them to cook. Besides, it is much easier!
  • budget friendly: All the ingredients you need to make this recipe are simple and won’t cost you much! You can serve it with my Cast Iron Pork Chops for a complete meal!
  • comfort eating:This recipe combines two comfort foods into one. The essence of the classic scalloped potatoes dish, topped with baked potato topping.

Ingredients for Stuffed Scalloped Potatoes

These are family meals in my house. My kids love them, so I always keep them with me. They go well with everything, and I usually have everything. Scroll to the bottom of the post for exact measurements.

  • Russet Potatoes: I love using russet potatoes because they have the best tender texture and they absorb flavor so well!
  • salted butter: Helps make a roux which thickens the sauce.
  • all purpose flour:Thickens the sauce.
  • Milk: Makes the sauce spreadable and absorbed into the potatoes.
  • sour cream: Adds a nice tangy flavor and smooth, creamy texture.
  • Bacon Pieces: The star of the show who makes these scalloped potatoes full with relish.
  • chopped green onions: Gives the best sweet onion flavor to the dish which is a perfect contrast to the cheese and sour cream.
  • cheddar cheese: Absolutely melty and cheesy inside and on top of the dish.
  • salt and pepper: to taste.
Overhead shot of labeled loaded scalloped potato ingredients. Overhead shot of labeled loaded scalloped potato ingredients.

How to Make Stuffed Scalloped Potatoes

This is a simple recipe to follow. This is a great recipe to prepare everything in advance and then pop it in the oven when you’re ready to eat. Follow the steps given below.

  1. to present: Preheat oven to 325 degrees Fahrenheit. Spray 2-quart casserole dish with pan spray and set aside. Peel the potatoes and use a mandoline or sharp knife to slice them thinly, about ¼-inch thick. Place the potato pieces in a bowl of cold water and keep aside.
  2. Slow: In a small pan, melt the butter over medium heat and then add the flour. Let it cook for 2-3 minutes before mixing in the milk and sour cream.
  3. to cook: Lower the heat and simmer for 8-10 minutes, until the sauce is thick enough to coat the back of a spoon.
  4. melt: Beat 2 cups cheddar cheese and cook on low flame until the cheese melts completely.
  5. Shake: Add most of the bacon crumbles and green onions, reserving just enough to sprinkle over each. Season with salt and pepper to taste.
  6. Dry: Drain the potatoes and pat them dry slightly with a paper towel or clean kitchen towel. Add the potatoes and sauce to a large, clean bowl and mix until the potatoes are evenly coated.
  7. arrange: Pour the potato mixture into the baking dish, arranging them as needed to make sure they sit in even layers.
  8. bake: Top with remaining 1 cup cheddar cheese and remaining bacon. Cover with foil and bake for 40 minutes. Cover and bake for 25-30 minutes more, until the potatoes are fork tender and beginning to brown on top. Sprinkle with remaining green onions before serving.
Overhead shot of potato slices in a bowl of cold water. Overhead shot of potato slices in a bowl of cold water.
Overhead shot of butter and flour cooking in a pan on the stove. Overhead shot of butter and flour cooking in a pan on the stove.
Angel shot of someone mixing milk and sour cream into roux. Angel shot of someone mixing milk and sour cream into roux.
Angle shot of someone mixing cheese into sauce. Angle shot of someone mixing cheese into sauce.
Overhead shot of someone adding bacon and green onions to sauce. Overhead shot of someone adding bacon and green onions to sauce.
Overhead shot of cheesy sauce drizzled over shredded potatoes. Overhead shot of cheesy sauce drizzled over shredded potatoes.
Overhead shot of potatoes and sauce spread in a baking dish. Overhead shot of potatoes and sauce spread in a baking dish.
Overhead shot of cheese and bacon sprinkled over potatoes and sauce. Overhead shot of cheese and bacon sprinkled over potatoes and sauce.

Rich Scalloped Potatoes Tips and Variations

This is a great recipe for your gluten-free friends and family. You just need to change the thickening agent from flour to cornstarch. Here are some more ideas on how you can change things up to suit your tastes.

  • type of potato: I like russet potatoes in this recipe, but you can use Yukon gold or red potatoes if you prefer.
  • pat dry: You don’t necessarily need to pat the potatoes dry before arranging them in the baking dish, but I found it helpful to keep the sauce from getting too runny.
  • Gluten-Free Options: You can make this a gluten-free recipe by eliminating flour completely. Instead of cooking the butter with the flour, skip adding the flour and move right to adding the milk and sour cream. Mix two tablespoons of cornstarch with three tablespoons of water to make a slurry, then add it to the milk mixture and continue with Step 4, until the sauce thickens. Complete the Loaded Scalloped Potatoes recipe as directed.
  • Cheese: Shred your own Cheddar Cheese! Pre-shredded cheese has a coating to prevent clumps from forming, which also prevents it from melting easily. I also recommend using mild or medium cheddar as these melt better than sharp or extra sharp cheddar.
  • pre cooked bacon: Make things easier by using pre-cooked bacon or bacon pieces! You can cook it yourself and tear it into pieces, but in recipes that call for cooked bacon, I find pre-cooked bacon to be my favorite.

Angle shot of someone serving loaded scalloped potatoes. Angle shot of someone serving loaded scalloped potatoes.

Create further and remaining instructions

  • Garbage: Store leftover scalloped potatoes in an airtight container in the refrigerator for up to 5 days. Reheat individual portions in the microwave for a minute or two. Or cover the entire dish in foil and bake at 350°F for 30-45 minutes until the center reaches 165°F.
  • go ahead: You can assemble the scalloped potatoes in a baking dish the night before you plan to serve them. Cover tightly with plastic wrap or foil and refrigerate. When you’re ready to bake, replace the plastic wrap with foil and bake as directed. Add about 20 minutes to the baking time before removing the foil and baking uncovered for the suggested time.

Overhead shot of plated loaded scalloped potatoes. Overhead shot of plated loaded scalloped potatoes.

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