Here’s a lightly rewritten version of your Loaded Scalloped Potato Bake recipe—same ingredients and steps, but refreshed phrasing and flow:
Bring out your inner chef with this Loaded Scalloped Potato Bake. Creamy, cheesy, and smoky, this dish layers tender russet potatoes with sharp cheddar, rich sour cream, and crispy bacon for a comforting, indulgent meal. Follow these steps to create a crowd-pleasing favorite.
Ingredients
- Russet potatoes, peeled and thinly sliced – 3 pounds
- Shredded sharp cheddar cheese – 2 cups
- Sour cream – 1 cup
- Whole milk – 1/2 cup
- Unsalted butter, melted – 1/4 cup
- Crispy bacon, crumbled (plus extra for topping) – 6 slices
- Onion, medium, chopped – 1
- Garlic, minced – 3 cloves
- Smoked paprika – 1/2 teaspoon
- Dried thyme – 1/2 teaspoon
- Salt – to taste
- Pepper – to taste
- Fresh chives, chopped (for garnish) – 1/4 cup
Instructions
- Prep the Oven and Dish
Preheat your oven to 350°F. Butter a 9×13-inch baking dish and set aside. - Mix the Cheese Base
In a large bowl, combine half of the cheddar cheese, sour cream, milk, melted butter, bacon crumbles, chopped onion, garlic, smoked paprika, thyme, salt, and pepper. Stir until well blended. - Layer the Potatoes
Place half of the sliced potatoes in the prepared dish. Spread half of the cheese mixture over the potatoes evenly. - Repeat Layers
Add the remaining potatoes and top with the rest of the cheese mixture, ensuring an even spread. - Bake Covered
Cover the dish with foil and bake for 60 minutes. - Add Final Topping
Remove the foil and sprinkle the remaining cheddar cheese and extra bacon (if desired) over the top. Bake uncovered for an additional 20–30 minutes, until golden and bubbly. - Rest and Garnish
Let the casserole rest for 10 minutes. Sprinkle with fresh chives before serving and enjoy your loaded, cheesy creation.
