Herb-Infused Loaded Scalloped Potato Casserole

Preheat your oven to 375°F (190°C) and grease a 9×13-inch baking dish.

In a large bowl, combine the shredded cheddar cheese, sour cream, milk, melted butter, crispy bacon, onion, garlic, smoked paprika, thyme, rosemary, salt, and pepper.

Layer half of the sliced russet potatoes in the prepared baking dish.

Spread half of the cheese mixture over the potatoes.

Repeat the layering with the remaining potatoes and cheese mixture.

Cover the dish with foil and bake for 45 minutes.

Remove the foil, sprinkle additional cheese and bacon on top, and bake for another 15-20 minutes, or until the top is bubbly and golden.

Let the casserole rest for 10 minutes before garnishing with fresh chives and serving.

For a vegetarian version, omit the bacon and add sautéed mushrooms for a meaty texture. You can also experiment with different cheeses, such as Gruyère or Monterey Jack, for a unique flavor profile. If you prefer a spicier dish, add a pinch of cayenne pepper or some chopped jalapeños to the cheese mixture. For a lighter version, substitute Greek yogurt for sour cream and use reduced-fat cheese.