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Loaded Scalloped Potatoes

Loaded Scalloped Potatoes

Course Side Dish
Cuisine American
Keyword loaded-scalloped-potatoes, scalloped-potato-recipes
Prep Time 20 minutes
Cook Time 40 minutes
Stand time 5 minutes
Servings 10 servings
Calories 495kcal
Author Melissa Sperka


  • 4 lbs russet potatoes thinly sliced
  • 1 teaspoon salt
  • 1 10 ¾ oz can cream of onion soup
  • 1 10 ¾ oz can cream of potato soup
  • 1 cup half and half
  • 1 8 oz container sour cream
  • ½ cup butter melted
  • 8-10 slices bacon cooked and crumbled
  • 1 0.4 oz packet dry buttermilk Ranch dressing mix
  • cup chopped chives or green onion divided
  • salt and black pepper to taste
  • 2 cups shredded sharp cheddar cheese


  • Preheat the oven to 350°F. Spray an 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 salt.
  • Parboil for around 5 minutes or just until fork tender. Drain well.
  • In a large mixing bowl, mix together both soups, half & half, sour cream, butter, crumbled bacon, buttermilk dressing mix, chives and 1 ½ cups cheese.
  • Add drained potatoes to the mixing bowl. Using a large spoon or spatula gently fold the potatoes int the sauce..
  • Spread the potatoes evenly into the baking dish and sprinkle the remaining cheese on top.
  • Bake for 35-40 minutes or until golden and bubbly.
  • Sprinkle the top with chopped chives and allow to rest on the counter for 5-10 minutes 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