Loaded Scalloped Potatoes
Servings 10 servings
Calories 495kcal
Ingredients
- 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
Instructions
- 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.
Nutrition
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