The Very Best Ever Loaded Scalloped Potatoes

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  • 2 lbs. small redskin potatoes, plus salted water for cooking
  • 1 lb. thick sliced bacon
  • 4 C half and half
  • 6 T bacon fat
  • 2 tsp. salt
  • 4 T onion powder
  • 1 tsp. garlic powder
  • 1/3 C flour
  • 2 bunches green onions, sliced
  • 2 C shredded cheddar cheese
  • 2 C crushed Ritz crackers
  • 4 T melted butter
  • ¼ C shredded Parmesan cheese


  1. Place potatoes in salted water to cover, and cook over high heat until potatoes are tender, about 30 minutes. Drain water then cool to touch by running cold water over them for a few minutes. Slip the skins off and then cut into thick slices. 
  2. Preheat oven to 375° F. 
  3. While the potatoes are cooking, fry the bacon until crisp, then remove from the pan reserving the fat. 
  4. In a sauce pan add half and half, bacon fat, salt, onion powder, garlic powder and flour. Cook until thickened, about 5 minutes. 
  5. Crumble the bacon, and place it with the green onions and cheese on top of the potatoes. Pour the sauce over the potato mixture and fold together gently. Spoon into a 9 x 13-inch baking dish. 
  6. Mix the cracker crumbs with butter and sprinkle over the potatoes. Top with the Parmesan. Place in oven and bake 30 minutes, or until golden.
The Very Best Ever Loaded Scalloped Potatoes
1 vote, 4.00 avg. rating (75% score)

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