This loaded baked potato casserole is a delicious mashup of potato skins and scalloped potatoes. A creamy cheesy over-the-top potato side dish.
I made the recipe as an impromptu side dish from leftover ingredients from other recipes. It’s sort of a cross between scalloped potatoes and potato skins making it a dish suitable for a family holiday or a super bowl party. All of that bacon and cheese and sour cream on top of thick slices of potatoes in a luscious cheese sauce.
What’s in loaded baked potato casserole?
Loaded potatoes are usually topped with cheese, bacon, sour cream, butter, and sliced scallion. This loaded baked potato casserole is topped with all of that plus a ridiculously rich cheese sauce.
How do you make loaded baked potato casserole?
You start by boiling unpeeled potatoes until fork tender. Slice the potatoes pretty thick since they are already fully cooked so that they hold their shape. Layer the potatoes in a baking dish and set them aside for later.
Next, make the sauce by crisping the bacon slices in a large skillet. Drain most of the fat and sauté the onions adding butter. Sprinkle in the flour and whisk to create a roux. Let it cook for 2-3 minutes. Pour in the chicken stock and whisk. Follow with the cream cheese whisking thoroughly.
Once the cream cheese has melted, add the gruyere and milk stirring consistently. Season to taste with salt and pepper. Pour the sauce over the potatoes. Bake uncovered for 25 minutes at 375 degrees. After 25 minutes, sprinkle with cheddar cheese and return it to the oven until the cheese has melted.
Remove the dish from the oven and top it with bacon crumbles, sliced scallions, and a generous amount of sour cream.
What goes with loaded baked potato casserole?
Almost anything! I like it with wings but as I said, it’s suitable for practically any occasion. Try one of these tasty recipes!
- 2 1/2 lb russet potatoes
- 1 c whole milk
- 1 c chicken stock
- 1 c sour cream
- 1/2 c onion
- 6 oz bacon chopped
- 4 oz gruyere cheese
- 4 oz sharp cheddar
- 4 oz cream cheese
- 4 tbsp butter
- 2 tbsp bacon fat
- 2 tbsp flour
- 3-4 scallions sliced
- salt and pepper to taste
- Boil the potatoes in 4 cups of water with 2-3 tablespoons of salt over high heat until fork-tender; about 20-25 minutes. Let the potatoes cool before peeling them. Slice the potatoes to your desired thickness and layer them in a baking dish.
- Crisp the bacon in a large skillet. Drain the bacon and crumble for later. Retain 2 tablespoons of the bacon fat in the skillet. Add 4 tablespoons of butter to the pan and sauté the onions until softened over medium heat. Sprinkle in the flour to create a roux followed by the chicken stock. Whisk to form a thick sauce then add the cream cheese. Whisk until fully blended.
- Next, add the gruyere and milk and whisk until smooth. Season the sauce to taste with salt and pepper. Cover the potatoes with the cheese sauce and bake in a 375 degrees preheated oven for 25 minutes. After 25 minutes, spread the cheddar over the casserole and bake until melted.
- Remove the dish from the oven and top with bacon, scallion, and sour cream.