These Scalloped Potatoes with Cheese and 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.
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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!
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.
Ingredients in Cheesy Bacon Scalloped Potatoes
- Potatoes - I like to use Yukon Gold Potatoes for this recipe (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- Minced garlic
- Milk- whole milk, half and a half, or part milk, part cream--you need the extra fat to make the creamy sauce.
- Paprika- Whatever you have on hand is great.
- 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.
- Salt & Pepper
How to Make Scalloped Potatoes with Cheese and Bacon
- Preheat oven to 350 degrees.
- 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.
- 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!
Recipe Variations for Scalloped Potatoes
It's super easy to adapt this comfort food favorite. Use one of the ideas below, or feel free to get creative.
- Loaded Scalloped Potatoes: Layer potatoes with crumbled bacon, diced green onions, and shredded cheddar cheese. Top with sour cream after baking.
- Mushroom and Swiss Scalloped Potatoes: Sauté sliced mushrooms and layer them between the potatoes. Add Swiss cheese to the cream sauce for a rich and earthy flavor.
- Ham and Gruyère Scalloped Potatoes: Mix diced ham between the layers of potatoes and use Gruyère cheese.
- Cauliflower and Broccoli Scalloped Potatoes: Add cauliflower and broccoli florets between the layers for a veggie-packed dish.
- Buffalo Chicken Scalloped Potatoes: Toss shredded cooked chicken with buffalo sauce and layer it between the potatoes. Add blue cheese crumbles for a spicy and tangy flavor.
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
- 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
- 1.5 lb Potatoes Yukon Gold or Russet potatoes
- 1 lb Bacon cut into ¼" slices
- 1 medium Onion white or yellow, diced
- 1 Tablespoon Garlic minced
- 2 cups Milk
- ¼ teaspoon Paprika
- ¼ teaspoon Dry Mustard Powder
- 1 teaspoon Salt
- ½ teaspoon Pepper
- 3 cups Shredded Cheese cheddar, gruyere, white cheddar
Instructions
- Preheat oven to 350 degrees.
- 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.
- 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!
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.
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