🥔🧀 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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