Can I use a different kind of cheese?

Absolutely. While sharp cheddar and mozzarella offer a classic balance of flavor and meltability, you can also try Gruyère for a nutty richness or Monterey Jack for a mild, creamy taste. If you want to add a smoky edge, smoked gouda is a fantastic substitute.

Can this dish be frozen after baking?

Yes—but with caution. While loaded scalloped potatoes can be frozen after baking , the texture may slightly change, especially with the dairy-based sauce. Cool the dish completely, wrap tightly in foil, and freeze for up to 2 months . Thaw overnight in the fridge before reheating in the oven at 350°F until hot and bubbly.

How do I make it gluten-free?

To make it gluten-free, simply swap the all-purpose flour in the roux with a gluten-free flour blend or cornstarch . Use certified gluten-free bacon and cheeses, and you’re good to go. The rest of the ingredients are naturally gluten-free.

How many people does one dish serve?

A standard 9x13 baking dish of loaded scalloped potatoes serves 10 to 12 people , depending on portion size. For larger gatherings or as a main course, plan accordingly by doubling the recipe or preparing additional sides.

Loaded Scalloped Potatoes – Best Cheesy & Bacon Side (2025)

Loaded Scalloped Potatoes

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Loaded scalloped potatoes are a rich and comforting side dish layered with thinly sliced potatoes, creamy cheese sauce, crispy bacon, and finished with chives. Perfect for holidays, potlucks, or cozy family dinners.

Author: Emily
Prep Time: 10 minutes
Cook Time: 1 hour 12 minutes
Total Time: 1 hour 22 minutes
Yield: 12 servings 1x
Category: Side Dish
Method: Baked
Cuisine: American
Diet: Vegetarian

Ingredients

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3 pounds russet potatoes, rinsed, peeled, and thinly sliced
6 tablespoons unsalted butter
1/2 cup all-purpose flour
1 teaspoon kosher salt
1/2 teaspoon black pepper
3 cups whole milk
1 cup shredded sharp cheddar cheese, divided
1 cup shredded mozzarella cheese, divided
6 slices thick-cut bacon, cooked and crumbled (about 1/2 cup), divided
1/4 cup chopped chives (for garnish)
Salt and pepper, to taste

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Instructions

Preheat oven to 375°F (190°C).
In a medium saucepan, melt butter over medium heat. Whisk in flour, salt, and pepper. Cook for 1 minute.
Gradually whisk in milk and continue cooking, whisking often, until thickened (5–8 minutes).
Stir in half the cheddar and half the mozzarella cheese until melted and smooth. Remove from heat.
Layer half of the sliced potatoes in a greased 12-inch oven-safe skillet or baking dish.
Pour half the cheese sauce over the potatoes, then sprinkle with half the bacon and a portion of the remaining cheese.
Repeat layers with remaining potatoes, cheese sauce, bacon, and cheese.
Cover with foil and bake for 60 minutes, or until potatoes are fork-tender.
Remove foil and broil for 2–3 minutes, or until the top is golden and bubbly.
Garnish with chopped chives and serve hot.

Notes

Use a mandoline slicer for even potato slices.
Substitute Yukon Gold potatoes for a buttery flavor.
For extra richness, replace milk with half-and-half or heavy cream.
Make it vegetarian by using meatless bacon or sautéed mushrooms.
Can be made ahead and stored up to 24 hours before baking.

Nutrition

Serving Size: 1 serving
Calories: 317
Sugar: 4g
Sodium: 420mg
Fat: 19g
Saturated Fat: 10g
Unsaturated Fat: 7g
Trans Fat: 0.5g
Carbohydrates: 26g
Fiber: 2g
Protein: 10g
Cholesterol: 48mg

Find it online: https://recipeshots.com/loaded-scalloped-potatoes-recipe/