Loaded Scalloped Potatoes

January 31, 2018

I got inspired to make this from Delish’s recipe.

I used to make scalloped potatoes with milk, but cream really does add a more creamier texture. I also modified the recipe a bit, adding a few ingredients of my own.

Serves 4-6


4 white potatoes, peeled and sliced
2 tbsp butter
1 clove of garlic, minced
2 tbsps flour
237 ml (1 small carton) of half and half or heavy cream
1/2 cup of chicken broth
2 tbsps of parsley, finely chopped
salt and pepper to taste
6-8 slices of bacon, chopped and cooked
1 bell pepper, diced
2-3 cups of cheddar cheese, shredded


Preheat the oven to 400F.

For the sauce:
Heat a pan over medium heat. Melt the butter on pan and add the garlic. Stir until the garlic cooks through, then add the flour. Whisk altogether, and then add the cream and chicken broth. Add in 2 cups of cheddar cheese, the parsley, and a bit of salt and pepper. Stir the mixture until a creamy sauce forms. Feel free to add a little more cream, broth and cheese to make it creamy.

To assemble:
In a glass baking dish, pour in a ladleful of sauce on the bottom and spread the sauce. Add in 1 layer of potato slices, bacon and bell peppers. Repeat this pattern until you reach the top, in which you can sprinkle the leftover shredded cheese.

Cover the glass dish with tin foil, and bake for 20 minutes. Take the dish out of the oven and remove the tin foil. Put the dish back into the oven and bake for another 20-25 minutes.

The cheese should brown on the top and the sides will bubble. Let it set for about 2 minutes before serving. Enjoy!

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