Loaded Scalloped Potatoes
Servings: 8
Calories: 311kcal
These Loaded Scalloped Potatoes are sure to steal the show at your dinner table. Sliced skin-on potatoes are layered with butter, chives, bacon and cheddar cheese. Repeat. The layers are then covered with an amazing milk and yogurt mixture to create the most delicious creamy sauce.
Print Recipe
Ingredients
- 4 large russet potatoes
- salt
- pepper
- 4 tablespoons butter
- 1/4 cup chopped chives
- 1-1/2 cups shredded cheddar cheese
- 8 slices bacon cooked
- 2 cups milk
- 1/3 cup plain Greek yogurt
- 1/4 cup flour
Instructions
- Preheat oven to 350 degrees. Prepare two quart casserole dish by greasing bottom and sides.
- Using a mandolin, slice potatoes between 3/6" to 1/4" thickness. (I prefer the thicker cut slices as they don't tend to be mushy like many scalloped potatoes.)
- Cover bottom of casserole with single layer of potatoes.
- Season with salt and pepper and dot with 1/2 tablespoon butter.
- Sprinkle with chives, cheese and one slice bacon, crumbled.
- Repeat layers until all potato slices are used or casserole is full, ending with layer of potato slices. You will have approximately eight layers.
- Season top layer of potatoes with salt and pepper and remaining cheese.
- In a small bowl, whisk together milk, yogurt and flour. Pour over potato slices.
- Bake for 1 hour and 20 minutes or until potatoes have cooked through and bubbling.
- Garnish with remaining bacon and chives and allow to sit for 10-15 minutes prior to serving.
Nutrition
Calories: 311kcal | Carbohydrates: 25g | Protein: 10g | Fat: 18g | Saturated Fat: 9g | Cholesterol: 43mg | Sodium: 274mg | Potassium: 586mg | Fiber: 1g | Sugar: 4g | Vitamin A: 405IU | Vitamin C: 6.8mg | Calcium: 145mg | Iron: 1.2mg