Loaded Scalloped Potatoes
Published: Friday, January 9, 2026
4 Tbsp. unsalted butter
3 cloves garlic, minced
4 Tbsp. all-purpose flour
2 c. low sodium chicken broth
2 c. heavy cream
½ tsp. salt, or to taste
½ tsp. pepper, or to taste
1/8 tsp. nutmeg
3 lbs. potatoes, sliced 1/8" thick (Russets or Yukon Gold)
4 c. Cheddar cheese, shredded
12 slices bacon, fried and crumbled
2 Tbsp. chives, chopped
Preheat oven to 400°. Melt butter in a saucepan or skillet over medium heat. Add the garlic and cook for 30 seconds until the garlic is aromatic. Sprinkle the flour over the garlic/butter then whisk well until combined. Add chicken broth and whisk until combined and looks like a thick paste. Cook for another minute while stirring, then add the heavy cream and whisk until smooth. Season with salt, pepper and nutmeg. Continue cooking for 2 more minutes until the sauce comes to a simmer and thickens. Remove saucepan from heat; set aside.
Spread a couple ladles of the sauce over the bottom of a 913" baking dish. Spread a 1/3 of the sliced potatoes over the sauce in an even layer. Top with more of the sauce to cover the potatoes. Top with a 1/3 of the Cheddar cheese and then 1/3 of the bacon.
Continue layering with potatoes, sauce, cheese, bacon and repeat (you should have 3 layers). Finally sprinkle with half the chives. Cover with foil and bake for 45 minutes. Uncover and finish baking for another 45 minutes or until the potatoes are fork tender. Garnish with remaining chives. —10 servings.
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