Easy Cheesy Loaded Scalloped Potatoes {Au Gratin}

top view of loaded cheesy scalloped potatoes on a marble kitchen counter top

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Easy Cheesy Loaded Scalloped Potatoes {Au Gratin}

Cheesy loaded scalloped potatoes are full of delicious cheese and bacon making for a very satisfying side dish that is traditionally served for holiday dinners like Thanksgiving or Christmas. This is a perfect make-ahead side that reheats beautifully.

Prep Time20

Cook Time1 15

Resting Time15

Total Time1 50

Course: Side Dish

Cuisine: American

Servings: people

Calories: 485kcal

Author: Jana Dziak

Equipment

Mandoline

Ingredients

6 slices bacon diced
3 tablespoons butter unsalted
3 cloves garlic minced
3 tablespoons all-purpose flour (or gluten-free flour)
2 cups heavy cream
1 cup chicken broth
2 lbs russet potatoes peeled
2 cups sharp cheddar cheese, grated (or a cheese blend. You may also find yourself needing more)
1 teaspoon salt
1 teaspoon black pepper
½ teaspoon garlic powder
½ teaspoon paprika
½ teaspoon onion flakes or powder

Instructions

Preheat oven to 400° Fahrenheit. Thinly slice your potatoes.
Dice your bacon, and then in a large skillet over medium heat, cook bacon until crispy. Place cooked bacon on paper towel to drain, and set aside. Drain the excess fat out of the skillet (use the fat for other recipes, do not waste it).
In the same skillet add the butter and let it melt and start to foam. Add fresh minced garlic and cook for 45 seconds to 60 seconds — until fragrant. Do not let it brown.
Whisk in flour and cook for about one min. You want to cook the raw flour taste out before adding more liquids and ingredients. Whisk continuously.
Whisk in the heavy cream and chicken broth. Season with a pinch of salt and pepper to taste.
Add the other spices and then simmer until thickened (4-5 min).
Spoon a layer of sauce into the bottom of dish and add a layer of potatoes, each row slightly overlapping.
Spoon sauce over potatoes, then sprinkle some cheese and bacon.
Repeat 6-7 times (or as many times as it takes without overflowing the pan).
Top with any remaining sauce, cheese and bacon and then bake for one hour and fifteen min until bubbly.
Let rest for 15 min and then enjoy.

Notes

Store, covered, for up to 5 days. However, this dish is best if not stored for much longer than 24 hours.

For long-term storage, you can freeze our scalloped potatoes — but cook them half way to protect the texture.

Nutrition