These Scalloped Potatoes with Bacon are rich, decadent, and perfect for your holiday meal or Sunday dinner. They’re made with thinly sliced potatoes, crispy bacon, and a creamy cheese sauce.
If you’re looking for even more scalloped potato recipes, you can also try these easy Crockpot Scalloped Potatoes, Creamy Scalloped Potatoes, and Gruyere Scalloped Potatoes.
Scalloped Potatoes with Cheese and Bacon
If you’re looking for the perfect side dish for Easter, Thanksgiving, or Christmas, these cheesy Bacon scalloped potatoes are always a hit. The thinly sliced potatoes are covered in a creamy cheese sauce and filled with bacon bits. Talk about decadent!
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This is also a perfect make ahead scalloped potatoes recipe. You can assemble the bacon and cheese scalloped potatoes a day or two ahead of time, cover them with plastic wrap, and store them in the fridge until you need them.
Key Ingredients
- Potatoes – I like to use Yukon gold potatoes for this recipe because they are extra creamy and delicious, but russet potatoes work great too.
- Bacon– any kind of bacon will do.
- Onion– a medium yellow or white onion works great.
- Garlic– for the best flavor, use fresh minced garlic
- Milk– use whole milk, half and a half, or part milk, part cream. You need the extra fat to make the creamy sauce.
- Paprika– this adds a subtle flavor that is so good with the cheese.
- Dry Mustard–found in the spice aisle.
- Cheese– Use your favorite. Cheddar cheese and white cheddar, gruyere, parmesan, or Monterey Jack work great. A mixture of different cheeses is amazing.
How to Make Scalloped Potatoes
- Cook the bacon bits. In a large saucepan over medium heat, saute the sliced bacon for 3-5 minutes or until the bacon lightly golden brown and crispy. Transfer to a plate lined with paper towel and let cool. Reserve half of the bacon grease.
- Cook the onions and garlic. Reserve about 2 tablespoons of the bacon grease and discard the rest. Turn the heat back on to medium and add the onions. Cook until the onions are translucent and soft, then add the garlic and cook for another couple of minutes. Remove from the heat and set aside.
- Assemble. Slice the potatoes into thin slices and add in overlapping layers to the bottom of a 9″ x 13″ baking dish. Season with salt and pepper, cover with 1½ cups of shredded cheddar cheese, and sprinkle on half of the cooked bacon.
- Make the cheese mixture. In a large bowl, combine the milk, dry mustard, and paprika. Whisk well, then pour over the thinly sliced potatoes and cheese. Use a fork to lightly toss the potatoes so all the potatoes are covered in the milk mixture. Cover the layers of potatoes with the remaining cheese.
- Bake. Cover tightly with aluminum foil and bake in your preheated oven for about 55 minutes. Remove the foil, then bake for another 10-15 minutes or until the cheese on top is golden brown and a fork inserted into the potatoes comes out easily.
- Serve. Take the potatoes out of the oven and let them cool for 10 minutes before serving. Enjoy!
Frequently Asked Questions
You can prepare this recipe a day in advance, then cover with plastic and store in the fridge to bake the following day. Make sure to pull the cold baking dish from the fridge while you preheat the oven so that you aren’t trying to put a cold dish into a hot oven. From here, bake as directed and finish with a few more bacon bits.
You can reheat a small portion of scalloped potatoes in the microwave, or in a preheated 350 degree oven. I recommend covering the pan with aluminum foil so that you don’t dry out the top.
Storing and Reheating Instructions
- Refrigerator: store in an airtight or covered container in the fridge for up to 3 days.
- To reheat: reheat scalloped potatoes in a microwave or in a preheated 350 degree oven. Cover the pan with aluminum foil and reheat slowly until warmed through – about 25-35 minutes.
Scalloped Potatoes with Bacon Recipe
Ingredients
- 1 pound bacon, cut into 1/4" slices
- 1 cup onion, diced; white or yellow
- 1 tablespoon garlic, minced
- 1½ pounds Yukon gold potatoes, or russet potatoes
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 3 cups shredded cheddar cheese, (divided)
- 2 cups milk
- 1/4 teaspoon dry mustard powder
- 1/4 teaspoon paprika
Instructions
- Preheat oven to 350 degrees F.
- In a large saucepan over medium heat, saute the sliced bacon for 3-5 minutes or until the bacon lightly golden brown and crispy. Transfer to a plate lined with paper towel and let cool.
- Reserve about 2 tablespoons of the bacon grease and discard the rest. Turn the heat back on to medium and add the onions. Cook until the onions are translucent and soft, then add the garlic and cook for another couple of minutes. Remove from the heat and set aside.
- Wash and peel your potatoes. Slice into thin slices and add in overlapping layers to the bottom of a 9" x 13" baking dish. Season with salt and pepper, cover with 1½ cups of shredded cheddar cheese, and sprinkle on half of the cooked bacon.
- In a large bowl, combine the milk, dry mustard, and paprika. Whisk well, then pour over the thinly sliced potatoes and cheese. Use a fork to lightly toss the potatoes so all the potatoes are covered in the milk mixture. Cover the layers of potatoes with the remaining cheese.
- Cover tightly with aluminum foil and bake in your preheated oven for about 55 minutes. Remove the foil, then bake for another 10-15 minutes or until the cheese on top is golden brown and a fork inserted into the potatoes comes out easily.
- Take the potatoes out of the oven and let them cool for 10 minutes before serving. Enjoy!
Notes
Nutrition
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These Scalloped Potatoes with Bacon and Cheese are rich, decadent, and perfect for your holiday, Easter, or Sunday dinner. They’re made with thinly sliced potatoes, crispy bacon, and a creamy cheese sauce.
