Cooktop Cove: How to make a loaded scalloped potato casserole (video)
By John Jasins
Scalloped potatoes? Cheese?? Sour cream?! BACON!!! Yes indeed. The recipe below has it all. You don't need to worry now about putting a hearty dinner on the table. With just a handful of ingredients, you can rest comfortably knowing the oven will do the rest of the work for you.
This recipe has all the loaded baked potato goodness but in casserole form. It's rich, smoky, cheesy and absolutely delicious. Your family will be begging you to make this fun take on scalloped potatoes.
Loaded scalloped potato casserole
10
30 minutes
1 hour, 15 minutes
1 hour, 45 minutes
4 tablespoons butter
4 tablespoons all-purpose flour
2 cups milk
3½ cups shredded sharp cheddar cheese, divided
½ teaspoon salt
2 pounds Yukon Gold potatoes, peeled, thinly sliced, about ⅛ inch
2 cups chopped bacon (cooked)
½ cup thinly sliced chives
1 cup sour cream
Preheat oven to 375 degrees Fahrenheit.
Melt butter on medium high in a medium saucepan until it starts to bubble. Whisk in flour. Cook for 1 minute.
Gradually add milk and whisk until smooth. Simmer for 2 minutes.
Whisk in 1 cup of cheddar cheese and salt until smooth.
In a casserole dish, arrange a layer of potatoes. Pour a cup of cheese sauce on top. Sprinkle about ½ cup bacon, ½ cup cheddar cheese, 1 tablespoon chives and a few dollops of sour cream over the first layer. Repeat to make three to four layers.
Cover with foil and bake for 1 hour.
Remove foil and sprinkle remainder of cheddar cheese on top. Bake uncovered for 15 minutes, or until cheese starts to turn golden brown.
Top with extra sour cream, chives and, of course, bacon!
Pro tip #1: Add 1 tablespoon minced jalapeños to your cheese sauce for an amazingly spicy kick. (Highly recommend!)
Pro tip #2: Do not use preshredded cheese. Freshly shredded whole cheese will melt better.
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