Scalloped potatoes, a classic comfort dish, have warmed hearts and homes for generations with their creamy texture and rich flavor. Originating from England, this dish traditionally layers thinly sliced potatoes with a heavy cream or milk-based sauce. The 'loaded' version takes the coziness up a notch, incorporating ingredients often found in a loaded baked potato, such as cheese, bacon, and green onions. Over time, it has become a versatile favorite in households around the world, particularly for special occasions, when a heartier and more indulgent side dish is desired.
Loaded scalloped potatoes in a casserole are a perfect showpiece for any dinner table, complementing a wide range of mains with their sumptuous layers of flavor. They go exceptionally well with simpler proteins to let the luxurious taste of the potatoes shine, such as grilled or roasted chicken, a succulent pork loin, or a perfectly cooked steak. For a well-rounded meal, consider pairing with a crisp green salad or steamed green vegetables like broccoli or green beans. The creamy, cheesy potatoes provide a rich counterbalance to lighter, more refreshing sides.
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Loaded Scalloped Potatoes in Casserole
Ingredients:
- 4 large russet potatoes, thinly sliced
- 2 cups heavy cream
- 1 cup milk
- 2 cloves of garlic, minced
- 1 teaspoon of salt
- 1/2 teaspoon black pepper
- 2 cups shredded cheddar cheese
- 1 cup shredded mozzarella cheese
- 8 slices bacon, cooked and crumbled
- 1/3 cup green onions, chopped
- 1/4 cup all-purpose flour
- 2 tablespoons unsalted butter
- 2 cups heavy cream
- 1 cup milk
- 2 cloves of garlic, minced
- 1 teaspoon of salt
- 1/2 teaspoon black pepper
- 2 cups shredded cheddar cheese
- 1 cup shredded mozzarella cheese
- 8 slices bacon, cooked and crumbled
- 1/3 cup green onions, chopped
- 1/4 cup all-purpose flour
- 2 tablespoons unsalted butter
Instructions:
1. Preheat your oven to 375°F (190°C) and lightly grease a 9x13 inch casserole dish.
2. In a large saucepan over medium heat, combine heavy cream, milk, minced garlic, salt, and pepper. Bring to a simmer.
3. Gradually whisk in flour, stirring continuously until the mixture thickens slightly. Remove from heat.
4. Arrange half of the sliced potatoes in an overlapping pattern on the bottom of the casserole dish.
5. Pour half of the cream mixture over the potatoes, then sprinkle with half of each type of cheese, half of the crumbled bacon, and half of the green onions.
6. Repeat these layers starting with the remaining potatoes, followed by the cream mixture, cheese, bacon, and green onions.
7. Dot the top with small pieces of butter.
8. Cover the casserole with aluminum foil and bake for 60 minutes.
9. Uncover and bake for an additional 30 minutes or until the top is golden brown and bubbly, and the potatoes are tender.
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10. Let it stand for 10-15 minutes before serving to allow the sauce to thicken slightly.
11. Serve hot and enjoy the cozy, loaded indulgence of your scrumptious scalloped potatoes!