If scalloped potatoes and a loaded baked potato had a baby, and then that baby hit the gym every day… this would be it. We’re talking creamy, cheesy, ooey-gooey potatoes layered with ham, crispy bacon, and topped with green onions for the knockout finish. This isn’t just a side dish—it’s a heavyweight, protein-packed, full-on meal.

Ingredients

• 6 medium potatoes (3 russet, 3 gold), thinly sliced
• 8–10 slices thick-cut bacon, cooked and chopped
• 1 bundle green onions, diced
• 12 oz ham
• diced 4 tbsp butter
• 4 tbsp flour
• 1 tbsp chopped garlic
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 1 tbsp smoked paprika
• Salt & pepper
• 1 cup milk
• 2 cups heavy cream
• 4 cups shredded cheese (your choice, divided)
• Sour cream (optional, for topping)

Instructions

Preheat oven to 350°F. Grease a deep baking dish (a deep-dish pizza pan works great). Slice potatoes evenly (a slicer makes them perfect) and soak in water while prepping the rest. Drain and blot dry. Cook bacon until crispy, chop into small pieces. Dice ham and green onions. Make the cheese sauce: In a saucepan, melt butter. Whisk in flour and cook for 1 minute. Stir in fresh chopped garlic, letting it cook fragrant (about 30–60 seconds). Add garlic powder, onion powder, paprika, salt, and pepper. Slowly whisk in milk, then cream, until smooth and thickened. Stir in 2 cups cheese until melted and silky. Mix in the diced ham. Layer potatoes in the baking dish. Pour cheese + ham mixture evenly over the top, making sure everything’s coated. Sprinkle remaining 2 cups cheese on top, then add bacon and green onions. Cover with foil and bake for 1 hour. Remove foil, broil for 5 minutes (or until bubbly golden perfection). Optional: add dollops of sour cream for that loaded baked potato vibe.