Loaded Scalloped Potatoes

Plain scalloped potatoes are good but loaded like a baked potato–with scallions, sour cream, cheddar, and bacon–they’re exponentially better.

Original recipe source

Cook time: 90 minutes

Servings: 8

Ingredients

• 12 oz bacon cut into ¼" pieces
• 6 garlic cloves finely grated
• 3 cups heavy cream
• 1 Tbsp kosher salt plus 2 tsp
• 2 tsp black pepper
• 5 lb russet potatoes peeled and sliced
• 0 heavy cream mixture as needed
• 3 oz sharp yellow cheddar coarsely grated
• 0.33 cup sour cream
• 4 scallions dark green parts only, thinly sliced on a diagonal
• 0 cooked bacon previously cooked

Instructions

1. Place a rack in the middle of the oven; preheat to 375°F. Cook bacon in a medium skillet over medium heat, stirring often, until brown and crisp, about 6–8 minutes. Using a slotted spoon, transfer bacon to paper towels to drain.
2. Spoon 3 Tbsp. bacon fat into a medium saucepan; discard or reserve remaining fat for another use. Add garlic, heavy cream, kosher salt, and freshly ground pepper, set over medium heat, and cook, stirring occasionally, just until salt is dissolved, about 1 minute.
3. Peel potatoes and, using a mandoline, slice into about ¹⁄₁₆"-thick rounds. Pour a third of the cream mixture into a 13x9" baking dish. Arrange potato slices in the dish, fanning out a handful at a time. Pour remaining cream mixture over and press down on potatoes so they’re mostly submerged.
4. Cover dish tightly with foil; bake until potatoes are tender, 60–70 minutes. A tester inserted in the middle should meet with barely any resistance.
5. Remove foil, scatter cheddar cheese over, and continue to bake, uncovered, until cheese is melted, 6–8 minutes more.
6. Let scalloped potatoes cool 5 minutes, then top with small dollops of sour cream, and scatter scallions and bacon over.