I grew up eating loaded bake potatoes and loved them! We also had our fair share of cheesy scalloped potatoes, you know, the ones from the box, and I loved those too. Now that I have a home of my own and a sweet husband to cook for I’ve tried to recreate two delicious meals from my past by putting them into one dish. So here you have loaded scallop potatoes! They are creamy and cheesy and have delicious green onions and bacon in them. Could you ask for anything more?!
The first step in making the best scalloped potatoes ever is to cook bacon! I love to bake bacon in the oven. It saves space on the stove top and all the grease doesn’t splatter everywhere! The best way I’ve found is to line a baking sheet with parchment paper, lay the bacon in a line, some crowding is okay, the bacon just might stick together, and put in the oven. Then preheat the oven to 400°F. Yes, put the bacon in the cold oven and let it heat up as the oven heats. It will cook nice and slowly. Bake for 15-20 minutes or until it’s cooked to your preferred state of doneness. Don’t forget to save the bacon grease! It is nice and rendered and can be used for cooking everything!
Set the bacon aside and try not to snack on too many pieces. This will be hard because it’s bacon! Use a little of the grease to sauté the onion and garlic then add butter to the mixture. Yum! Once the butter is melted down and bubbling add the corn starch.
I like to use corn starch as a thickener because I try to use flour alternatives whenever I can. That way if friends stop by or if my husband takes a dish to work, anyone who is avoiding gluten can eat it without worry. That being said, you can totally use flour as a thickener, just use twice as much as you would have used corn starch. So for this recipe you would put in 3tbs flour.
After you add the thickener, whisk the mixture so it gets nice and thick. Then add in the chopped green onions, chicken stock and heavy cream. Bring this mixture to a boil and then reduce the heat and let it simmer for about 10 minutes. You can totally go longer if your mixture isn’t as thick as you would like it.
While it’s simmering I like to chop up my potatoes. Now, I use my food processor because it’s amazing and is such a work horse! But cutting the potatoes by hand works great too! Try to slice them evenly about 1/8th inch thick. Then lay the potatoes in the casserole dish making sure they overlap! I spent some time making a pretty spiral out of the sliced potatoes only to realize with all the cheese on top no one would see it. Oh well! It’s still delicious!
Once the mixture has finished simmering, pour over the potatoes and top with bacon pieces and cheese! Then cover with foil and bake at 350°F for about 45 minutes. After the 45 minutes, take the foil off and finish cooking for about 15 minutes or until the potatoes are cooked all the way through and the cheese is fully melted! Then enjoy these creamy scalloped potatoes loaded with bacon and green onion! You may even want to add more bacon, green onion and some sour cream on top! YUM!
If you want more potatoes try these easy garlic mashed potatoes or these roasted breakfast potatoes! Or if you want a sweet potato recipe check out this sweet potato casserole! Super delicious! What is your favorite way to make potatoes? Let me know in a comment below!
Loaded Scallop Potatoes
- 8 oz bacon
- ½ yellow onion chopped
- 4 cloves garlic minced
- Salt and Pepper
- 3 tbs butter
- 1.5 tbs cornstarch
- 2/3 cup green onion chopped ~4 stalks
- 1 can chicken stalk 14.5 oz
- ½ cup heavy cream
- 3 russet potatoes medium sized
- 1 cup cheddar cheese
Cook bacon and set aside.
Put 2tbs of bacon grease in a sauté pan, add yellow onions and garlic. Sauté until slightly translucent. Sprinkle with salt and pepper
After garlic and onion are cooked, add butter and let melt completely.
Add the corn starch and whisk until fully combined and mixture thickens slightly, about 2 minutes.
Add green onions, chicken stock and heavy cream. Bring to a boil and then let simmer for 10 minutes, or until thickened slightly, whisking occasionally to prevent burning. The longer you let it simmer the more the liquid will reduce and the thicker the sauce will become.
While the sauce is simmering, grease casserole dish with butter or a little olive oil.* Preheat oven to 350°F.
Using a food processor if you have one, or cut by hand the potatoes into 1/8th inch thick pieces. Line the casserole dish with the potatoes, overlapping each potato.
Pour sauce evenly over the potatoes. Chop the bacon into small pieces and then sprinkle the bacon and cheese evenly over the potato dish.
Cover dish with foil and bake for 45 minutes. Uncover and bake an additional 15 minutes, or until the cheese is fully melted.
10. Once done add some chopped green onion and some sour cream to garnish and enjoy!
* I used a 7 ½” x 4 ½” casserole dish and it fit perfectly. If you use a 9”x13” dish you may want to cut up a fourth potato and add it to the dish.