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Loaded Scalloped Potato Casserole

Loaded Scalloped Potato Casserole

loaded scalloped potato casserole 3

One day, I couldn’t decide between scalloped potatoes or a loaded baked potato, so what the hell, let’s combine it all and make a casserole dish. I usually don’t eat cheesy casseroles because most recipes contain a lot of milk or cream (that lactose intolerance thingy). So I layered this with thinly sliced potatoes, chopped bacon, green onions and shredded cheddar cheese. The top is browned and crispy with a blend of cheddar and breadcrumbs, and the layers underneath have melty cheese. The best of both worlds.

loaded scalloped potato casserole 2

I used 4 large russet potatoes to make 2 – 1.5 Quart sized casseroles (one for dinner and one for work lunches), but you could make one large 3 Quart casserole if you prefer. I wouldn’t recommend assembling and waiting to bake, since the potatoes would change color pretty quickly.

Scroll to the bottom of the post for the printable recipe.

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Instructions with photos:

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Combine the salt, garlic powder, onion powder, and thyme in a small bowl, set aside. Chop up your bacon and cook til crispy; set aside. Slice the russets thinly and uniformly to ensure they cook evenly.

I used too many adverbs in that last sentence. Frequently and annoyingly so.

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Drizzle some olive oil on the bottom of the casserole dish, then arrange the potatoes in a single layer, overlapping slightly. Season the potatoes with salt, then sprinkle bacon, add a handful of cheese, and a sprinkle of green onions.

Drizzle, sprinkle, handful, sprinkle, drizzle, sprinkle, handful.

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Drizzle the top with olive oil again, then repeat the process until finished.

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On the very top layer, sprinkle 2 tablespoons of breadcrumbs followed by a drizzle of olive oil. Cover with foil and bake at 420 degrees for 35 minutes. Garnish with extra green onions and serve.

loaded scalloped potato casserole 1

Take out of the oven and check if the potatoes are tender by piercing with a fork; if it slides off the fork easily it is done, if it sticks on the fork, put the foil back on and bake the casserole longer (check after 5 or 10 minutes).

 

 

Loaded Scalloped Potato Casserole

June 23, 2017
: 4
: Easy

This is layered with thinly sliced potatoes, chopped bacon, green onions and shredded cheddar cheese. The top is browned and crispy with a blend of cheddar and breadcrumbs, and the layers underneath have melty cheese. The best of both worlds.

By:

Ingredients
  • one 3 Quart casserole dish, or two 1.5 Quart casserole dishes
  • 4 slices of bacon, chopped and cooked
  • 4 large russet potatoes, sliced thinly
  • 4 tbsp. chopped green onions (2 tbsp. reserved for garnish)
  • 6 oz. shredded cheddar cheese
  • 2 tbsp. Italian breadcrumbs
  • olive oil
  • 1/2 tsp. salt
  • 1/4 tsp. thyme
  • 1/4 tsp. onion powder
  • 1/4 tsp. garlic powder
Directions
  • Step 1 Combine the salt, garlic powder, onion powder, and thyme in a small bowl, set aside. Chop up your bacon and cook til crispy and set aside. Slice the russets thinly and uniformly to ensure they cook evenly.
  • Step 2 Drizzle some olive oil on the bottom of the casserole dish, then arrange the potatoes in a single layer, overlapping slightly. Season the potatoes with salt, then sprinkle bacon, add a handful of cheese, and a sprinkle of green onions. Drizzle the top with olive oil again, then repeat the process until finished.
  • Step 3 On the very top layer, sprinkle 2 tablespoons of breadcrumbs followed by a drizzle of olive oil. Cover with foil and bake at 420 degrees for 35 minutes.
  • Step 4 Take out of the oven and check if the potatoes are tender by piercing with a fork. If it slides off the fork easily it is done, if it sticks on the fork, put the foil back on and bake the casserole longer (check after 5 or 10 minutes). Garnish with extra green onions and serve.

pin potato casserole



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