Fully Loaded Scalloped Potatoes

110 12 servings, 1/2 cup (125 mL) each
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12 servings, 1/2 cup (125 mL) each

What You Need

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Make It

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  • Cook potatoes in boiling water in saucepan 25 to 30 min. or just until tender; drain. Cool.
  • Heat oven to 350°F. Cut potatoes into 1/4-inch-thick slices. Whisk flour and milk in large bowl until blended. Stir in sour cream. Add potatoes and 2 Tbsp. each bacon and chives; stir to evenly coat potatoes.
  • Pour into 2-L casserole dish sprayed with cooking spray; top with cheese.
  • Bake 30 to 35 min. or until heated through. Sprinkle with remaining chives and bacon.

Food Facts

We precook the potatoes to decrease the baking time, which helps to prevent the white sauce from curdling.

How to Safely Slice the Potatoes

Cut cooked potatoes in half, then place, cut-sides down, and slice as directed. Be sure to cut the slices evenly for uniform baking.

Purchasing Potatoes

Look for firm, smooth, well-shaped potatoes that are free of wrinkles, cracks and blemishes. Avoid any with green-tinged skins or sprouting "eyes" or buds.


  • 12 servings, 1/2 cup (125 mL) each

Nutritional Information

Serving Size 12 servings, 1/2 cup (125 mL) each
Calories 140
% Daily Value
Total fat 7g
Saturated fat 4g
Cholesterol 20mg
Sodium 140mg
Carbohydrate 15g
Dietary fibre 1g
Sugars 2g
Protein 6g
Vitamin A 6 %DV
Vitamin C 25 %DV
Calcium 10 %DV
Iron 6 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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