If you love a good loaded baked potato, as I’m sure we all do, these loaded scalloped potatoes are too good to pass up. Give it a try for your next potluck dish and you won’t be disappointed.
Loaded Scalloped Potatoes
Ingredients
- 2 tbsp Butter
- 1 Small Onion Thinly sliced
- 3 Garlic Cloves Minced
- 2 cups Chicken Broth
- 2 cups Heavy Cream
- 1 tsp Dry Mustard
- 1/4 tsp Ground Nutmeg
- 1 tbsp Salt
- 1 tsp Black Pepper
- 3 lbs Russet Potatoes Sliced ¼" thick
- 6 slices Cooked Bacon Chopped
- 1/4 cup Parmesan Cheese Freshly grated
- 1 cup White Cheddar Cheese Shredded
Instructions
- Preheat oven to 350°.
- In a small sauté pan over low heat, melt one tablespoon of the butter.
- Add the onion slices and sauté until translucent, about 3 minutes. Stir in the garlic and sauté another minute. Remove from heat and set aside.
- In a medium bowl add the broth, cream, dry mustard, nutmeg, salt, and pepper. Whisk together and set aside.
- Butter a medium cast iron skillet or 13×9 baking dish with the other tablespoon of butter.
- Cover the bottom of the pan with one layer of the potatoes.
- Sprinkle ½ of the chopped bacon, ½ of the sautéed onions, and 1 tablespoon each of the parmesan and cheddar cheeses.
- Add another layer of potatoes and top with the rest of the bacon, onions and one more tablespoon of each of the cheeses.
- Add the top layer of potatoes, shingling them to make a pretty presentation.
- Slowly pour the broth and cream mixture over the potatoes being sure to coat them well. Top with the remaining cheeses.
- Cover with foil and bake for 45 minutes. Remove foil and continue baking until cheese is browned and bubbly .
