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Epicurious
Bon Appétit

Loaded Scalloped Potatoes

Loaded scalloped potatoes in a red baking dish
Photograph by Joe Lingeman, Food Styling by Liberty Fennell, Prop Styling by Maggie DiMarco

Plain scalloped potatoes are great to begin with. But topped like a loaded baked potato? Exponentially better. Incorporating some of the bacon fat into the cream mixture introduces a welcome thread of smokiness through the whole dish. To get ahead of dinner prep, you can crisp the bacon, slice the scallions, and make the cream base a few hours or even a day ahead, but peel and slice the potatoes just before assembling. Slicing ahead of time requires holding the potatoes in water to prevent oxidation, which will cause your filling to be soupy and thin no matter how well you think you’ve blotted the slices dry.

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