🥔🧀 This Loaded Scalloped Potatoes Recipe has all the fixings of loaded baked potatoes baked right into a creamy, cheesy, comfort casserole dish. This recipe is super easy and great for a crowd, making it my go-to for parties, events, Thanksgiving, Christmas, Easter, and gamedays!
Quick & Easy Loaded Scalloped Potatoes
I love scalloped potatoes of all kinds, like my scalloped sweet potatoes, three cheese scalloped potatoes, and cheesy scalloped potatoes with ham. However, when it comes to everyday side dishes, these loaded scalloped potatoes are my family’s dream food.
With layers of tender potatoes and a rich, cheesy, creamy sauce, can you blame them? It’s comfort food at its finest! That said, I did try to make the recipe a little lighter by skipping the roux, omitting the butter completely, and using lite sour cream mixed with unsweetened cashew milk.
Ready in an hour, it’s simple to prepare with fuss-free steps, makes plenty for a crowd, and works well as a side dish for every occasion!
Ingredients You’ll Need
Unlike other recipes I’ve seen, this dish comes together with just a handful of easy-to-find ingredients. Here’s what you’ll need:
- Potatoes: I prefer red potatoes for this recipe, but I’ve also used Russet potatoes and Yukon Gold potatoes
- Cashew Milk: Make sure it’s unsweetened. If dairy or calories aren’t a concern, substitute whole milk for an even richer taste
- Flour: All-purpose flour helps thicken the sauce so it clings to the potatoes. Use a 1:1 all-purpose gluten-free flour, if needed
- Sour Cream: I recommend using full-fat sour cream for the best taste and texture
- Salt/Pepper
- Green onions
- Shredded Cheese: Cheddar cheese is my go-to, but you can switch up the flavor with mozzarella or Gruyère
Note: Scroll down to the recipe card section of the post for the ingredients with amounts included and for more complete directions.
How to Make Loaded Scalloped Potatoes
If you avoid making scalloped potatoes because it’s too intensive, this is the reicpe for you! The process is simple, and all you need is a pot, a baking dish, and a large bowl.
- Boil potatoes in a large pot of water until fork-tender.
- Whisk the cashew milk and flour in a large bowl. Then, add the sour cream, salt, and pepper, followed by the green onions.
- Slice the potatoes into thin rounds. I like to use a mandoline to ensure they’re all the same size. Then, toss the potatoes in the milk mixture, letting them absorb some of the liquid.
- Transfer the milk mixture to a greased baking dish, and spread the layers of potatoes in an even layer. Sprinkle cheese on top.
- Bake until the cheese is melted and lightly golden browned. Keep a close eye on your potatoes, and adjust the baking time as needed! Serve warm as is or topped with crumbled thick-cut bacon, chives, or any toppings you like best for a pop of color and next-level flavor.
Prevent Browning
If the top of the dish begins to brown too quickly, cover it with foil, and continue to bake until the cheese is melted.
My Favorite Pairings
Cheesy Loaded Scalloped Potatoes
Equipment
Ingredients
- 2 pounds baby red potatoes, scrubbed
- water
- 1 cup Silk Unsweetened Cashewmilk
- 3 tablespoons all-purpose flour
- 1 cup 8 ounces sour cream (I used lite)
- 1 teaspoon salt
- ½ teaspoon pepper
- 2 green onions, trimmed and sliced thin (use green and white), reserve 1 tablespoon for sprinkling
- 1 heaping cup shredded cheddar cheese
Instructions
- To a large pot add the potatoes, cover with water, cover pot with a lid, and heat over high-heat to boil. After water is boiling you can reduce the heat slightly or crack the lid so water doesn’t boil over. Boil until potatoes are fork-tender, about 25 minutes. Drain and set potatoes aside to cool.
- Preheat oven to 375F and spray a large baking dish (about 3 1/2 quarts) or a 9×13-inch pan with cooking spray; set aside.
- To a large bowl, add the cashewmilk, flour, and whisk to combine.
- Add the sour cream, salt, pepper, and whisk to combine until smooth.
- Stir in the green onions; set aside.
- Slice potatoes into 1/4-inch wide rounds, add them to the milk-sour cream mixture, and gently stir and toss to coat. Allow potatoes to sit and soak up some of the cream mixture for about 5 minutes.
- Transfer the potatoes and unabsorbed cream mixture to prepared baking dish, making sure the potatoes lay mostly flat because edges or corners that are jutting up will be prone to burning.
- Evenly top with cheese and bake for about 30 minutes, or until cheese is melted and lightly golden browned. Start watching more closely at 25 minutes. Baking times will vary based on size and depth of baking dish; bake until potatoes are done to your liking given your equipment and taste preferences. Garnish with reserved green onions before serving.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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This conversation is sponsored by Silk. The opinions and text are all mine.
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ohhhh yeah this is an irresistibe scalloped potato recipe!!!!
I’m always on the lookout for quinoa dinner recipes that my kids might like. They’re not fans of quinoa, but this recipe might change their mind. Thanks for sharing!
Mmm… Looks incredible! I think if you throw the word “Cheesy” onto the beginning of any savory dish, it’s automatically made worlds better! You sure have my mouth watering!
This is my family’s dream food as well. There is something so comforting and perfect about cheesy and melty scalloped potatoes. Perfection!
These potatoes sound delicious, and they are so yummy!! I really need to get out my mandolin and try this recipe today itself! I think they would disappear very quickly around my house! Thanks a lot for sharing this wonderful recipe.
Oh my gosh. BEST POTATOES EVER!! Cheese is my friend…especially on potatoes!
Cheese is everyone’s friend I think :) Well it is mine for sure!
These look amazing! If I made these my husband would just want this for his entire dinner… and I wouldn’t blame him!
Paige
https://thehappyflammily.com
All this cheese has me swooning!!! Pinned :)
Thanks for pinning! :)
This is my family’s dream food. <– DITTO.
Every family gathering we have, people DEMAND that my mom make her "cheesey potatoes" which is basically this, but lazy style – shredded frozen potatoes with shredded cheese, sour cream, and I don't even know what else. No matter how many people are there, it is always gone.
What is it about cheese and potatoes?
You mom sounds like so many ladies I knew who would bring a certain xyz casserole, taco salad, dessert, etc. to a potluck. Easy and not exactly clean-eating, but those were the recipes that disappeared the fastest! I think you family would love these!
This would be my family´s perfect meal too! I love how you lightened it up with the lite sour cream and cashew milk.. something to consider when I bake something like this with butter! Your photos are simply amazing :-)
Thanks for saying that…because white potatoes and orange cheese that ‘sets up’ the minute it comes out of the oven, well, it wasn’t the easiest photo shoot but glad you think they look great! Thank you!
Beautiful potatoes.
Beijinhos,
Clarinha
I have to tell you that I’ve never been successful at scalloped potatoes either I cook them forever and they are still hard as a rock or the potatoes cooks but the sauce doesn’t thicken. I never precook the potatoes so maybe thats my problem. I’m gonna try your way and see if I can finally make them correctly. Your’s look perfect.
I think you have to pre-cook them in some capacity unless you slice them paper thin, aka on a mandolin (eek, not a fan, too many injuries with them) and so precooking is the only way to guarantee everything is cooked through at the same rate. If you try these, LMK!
I ADORE scalloped potatoes, but haven’t had them in ages due to them being naaaaat so healthy! I love that you lightened them up with that glorious cashew milk. Bring on the cheesy goodness! Pinned!
Thanks for pinning!
My mom handed me a recipe and put me in charge of the scalloped potatoes last Christmas. They seemed to take forever to bake and the sauce ended up a little thin despite all the starch coming out of the potatoes. I think precooking the potatoes and a little flour in the sauce will take care of both of those worries! I’ll volunteer to make them again this year but I’ll use your recipe instead. I would also love to give them a try long before the holidays come around too!
How funny that of all recipes to be handed, it was scalloped potatoes! I think you have to pre-cook them in some capacity unless you slice them paper thin, aka on a mandolin (eek, not a fan, too many injuries with them) and so precooking is the only way to guarantee everything is cooked through at the same rate. And yes just a little flour, sort of like making a roux for a soup, is the key to making the sauce thicker. LMK if you try these before the holidays roll around :)
I bought cashew milk yesterday because of you! I was headed for the almond milk and then I remembered that you like the cashew kind. Can’t wait to try! Maybe in this. I love cheesy potatoes!
Well I hope you like the cashewmilk and the potatoes, too, if you make them! LMK on both!
Hi averie,
Is there a reason you chose baby potatoes in particular? Can I use any other potatoes and just proceed with your recipe? Thx in advance.
P.s. because I follow your site so regularly I decided to buy the cashew milk. I had it with my cereal but honestly I like the almond one more!
Potatoes all have a different texture, starch amount, thickness of skin, etc. which can effect cooking time and final results. I like baby reds and so does my family, so I went with them. I haven’t tried with other potatoes so can’t say for sure that you can sway any ole potato for the ones I used and not have to change a thing with the recipe. Probably will be safe, but haven’t personally tried.