loaded scalloped potatoes

Thinly sliced skin-on potatoes are layered with butter, chives, crumbled bacon and shredded cheese. Repeat. The layers are then covered with an amazing milk and yogurt mixture to create the most delicious bubbling sauce. These Loaded Scalloped Potatoes are sure to steal the show at your Easter dinner.

I don’t mean to alarm you, but have you taken a glance at your calendar lately? Although the weather certainly doesn’t indicate it – Why hello there, forecasted accumulation of snow! – Easter is less than a month away. There’s no need to panic, I’m about to get you voted most popular of your Easter dinner.

To me, Easter dinner isn’t Easter dinner without a plateful of potatoes. No ham. No main dish. I need a huge helping of comforting potatoes. Bonus points if those potatoes are covered in cheese. And what do you know, these Loaded Scalloped Potatoes are just that and then some!

Thinly sliced skin-on potatoes seasoned with salt and pepper and layered with butter, chives, crumbled bacon and shredded cheese. Repeat. The layers are then covered with an amazing mixture of milk and yogurt to create the most delicious bubbling sauce.

Think of it as scalloped potatoes gone wild. This side dish is loaded with all of your favorite potato toppings and will no doubt steal the spotlight on your dining room table.

Prep Time: 15 minutes

Cook Time: 1 hour

Total Time: 1 hour, 15 minutes

Ingredients

4 medium potatoes

salt

pepper

4 tablespoons butter

chives

1-1/2 cups cheddar cheese, shredded

4 slices bacon, cooked and crumbled

1-1/2 cups milk

1/4 cup plain Greek yogurt

3 tablespoons flour

Instructions

Preheat oven to 350 degrees. Prepare 1-1/2 quart casserole dish by greasing bottom and sides.

Using a mandolin, slice potatoes to 1/4" thickness. Cover bottom of casserole with single layer of potatoes. Season with salt and pepper and dot with butter. Sprinkle with chives, cheese and bacon.

Repeat layers until all potato slices are used or casserole is full, ending with layer of potato slices. Season top layer of potatoes with salt and pepper and remaining cheese.

In a small bowl, whisk together milk, yogurt and flour. Pour over potato slices.

Bake for 1 hour to 1 hour and 15 minutes or until potatoes have cooked through and bubbling.

Notes

Recipe adapted from Fannie Farmer's Scalloped Potatoes.

And that part of the recipe that says to grease the bottom and sides of your casserole dish? This is where I should admit to doing so with rendered bacon fat. Not only do my potatoes come out of the casserole dish cleanly, I’m also adding another amazing layer of flavor.

You’re welcome, you future Easter dinner all-star, you.

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I partnered with Food.com to obtain the original recipe, but received no compensation for this post. All thoughts and opinions, as always, are my own.