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Loaded Scalloped Potatoes

Published November 12th 2011 Updated December 17th 2023

These dreamy Loaded Scalloped Potatoes are the epitome of comforting tummy filling side dishes. Tender parboiled slices of fresh potatoes are smothered in a creamy sour cream sauce, seasoned with bacon and fresh chives and plenty of gooey cheese.

Loaded Scalloped Potatoes

Easy Loaded Scalloped Potatoes Recipe

Potatoes are always a winning side dish to serve. They’re incredibly versatile and complement a variety of entrees. I often make this sort of potato casserole when entertaining as they can be assembled in advance and baked just before serving.The creamy sauce is filled with cheddar cheese, smokey bacon and snipped chives for flavor. How to make Loaded Scalloped Potatoes: (Scroll down for full printable recipe.)

  • Potatoes – Use a mandolin to thinly slice potatoes. Alternately, use a sharp knife and cutting board. You can leave the skin intact or peel the potatoes.
  • Cook Potato Slices – Add the potatoes to a large pot and cover with water. Add salt.
  • Parboil for around 5 minutes or just until fork tender. Drain well.
  • Sauce – In a large mixing bowl whisk together soups, half and half, sour cream, melted butter, crumbled bacon, buttermilk dressing mix, chives and 1 1/2 cups cheese.
  • Combine – Add drained potatoes to the mixing bowl. Using a large spoon or spatula to gently fold the potatoes into the sauce to avoid breaking them.
  • Transfer the potatoes to the baking dish and sprinkle the remaining shredded cheese on top.
  • Bake in a preheated 350°F oven per the recipe until golden and bubbly.
  • Garnish – Sprinkle the top with chopped chives and allow to rest on the counter for 5-10 minutes before serving to allow the sauce to thicken.

How to Make the BEST Loaded Scalloped Potatoes Recipe

  • Ingredients you’ll need to make homemade Loaded Scalloped Potatoes: 4-5 pounds of russet potatoes, salt, black pepper, cream of onion soup, cream of potato soup, half and half, sour cream, butter, bacon, dry buttermilk Ranch dressing mix, chives or green onions and shredded sharp cheddar cheese.
  • Kitchen tools you’ll need: Large pot, sharp knife and cutting board, vegetable peeler, large bowl, whisk, 13 x 9 inch dish and mandolin.
  • The sauce is designed to be easy to make. While I don’t often cook with canned soups, it works very well in the dish.
  • When folding the cooked potatoes in to the sauce gently fold them to avoid mashing or breaking up the potatoes.
  • To expedite dinner preparation this scalloped potato casserole can be fully assembled, covered and chilled overnight. then baked just before serving. When doing so, allow them to stand at room temperature for 15-20 minutes or so prior to baking.
  • Be careful not to overcook the potatoes initially and they won’t overcook in the oven.
  • You can use more or less bacon to your personal taste. You could also use turkey bacon or 1 cup of cubed ham in place of bacon.
  • You can adapt this recipe using your favorite blend of cheese or what you have on hand. Varieties such as colby jack cheese, monterey jack cheese, swiss cheese, gruyere cheese or pepper jack cheese for kick.
  • Store baked Loaded Scalloped Potatoes chilled in the refrigerator for up to 3 days.
  • Reheat in single servings in the microwave.

More Potato Side Dish Recipes to Make

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Loaded Scalloped Potatoes

Prep Time20 minutes
Cook Time40 minutes
Stand time5 minutes
Course: Side Dish
Cuisine: American, Southern
Keyword: loaded-scalloped-potatoes, scalloped-potato-recipes
Servings: 10 servings
Calories: 495kcal
Author: Melissa Sperka


  • 4-5 lbs russet potatoes (peeled or peel intact) thinly sliced
  • 2 tsp salt divided use
  • 1 10 3/4 oz can cream of onion soup
  • 1 10 3/4 oz can cream of potato soup
  • 1 cup half and half
  • 1 8 oz container sour cream
  • 1/2 cup butter melted
  • 1 0.4 oz packet dry buttermilk Ranch dressing mix
  • 1 tsp black pepper
  • 1/3 cup chopped chives or green onion divided
  • 8-10 slices bacon cooked and crumbled or chopped
  • 2 1/2 cups shredded sharp cheddar cheese divided use


  • Preheat the oven to 350°F. Spray a 13 x 9-inch baking dish with cooking spray and set aside.
  • Use a mandolin to thinly slice potatoes. Add to a large pot and cover with water. Add 1 tsp salt.
  • Parboil over medium-high heat for around 5 minutes or just until fork tender. Drain well.
  • Sauce: In a large mixing bowl whisk together both soups, half and half, sour cream, melted butter, buttermilk dressing mix, 1 tsp salt, black pepper and chives. Fold in crumbled bacon and 1 1/2 cups cheese with a large spoon or spatula.
  • Add drained potatoes to the mixing bowl. Using a large spoon or spatula gently fold the potatoes into the sauce to fully coat.
  • Transfer the potatoes to the baking dish spreading evenly. Sprinkle the top with the remaining 1 cup cheddar cheese.
  • Bake scalloped potatoes for 35-45 minutes or until golden and bubbly and the potatoes are tender.
  • Rest on the counter for 5-10 minutes to allow the sauce to thicken then garnish with chives just before serving.


Serving: 1serving | Calories: 495kcal | Carbohydrates: 39g | Protein: 13g | Fat: 31g | Saturated Fat: 16g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 69mg | Sodium: 1041mg | Potassium: 857mg | Fiber: 2g | Sugar: 3g | Vitamin A: 637IU | Vitamin C: 11mg | Calcium: 218mg | Iron: 2mg
Tried this recipe?Mention @melissassk or tag #melissassk!



  1. Question about dry buttermilk, are you referring to hidden valley buttermilk ranch dry packet. You can answer on here, that’s my work email Thank you

  2. Hi Ashley! I would guess that you would at least need to double this recipe. If your family has a big appetite, consider tripling, it goes fast. Have fun with the family! ~ Melissa

  3. Hey Melissa, i would love to make this dish for my family reunion… there would be a lot of people there should i double or triple the recipe?

  4. I have always disliked scalloped potatoes, but I decided I wanted to make some, last Thanksgiving. I used this recipe and…oh my gosh! They were soooo good! I’m making them again tomorrow (for Easter). Mmmm!

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