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The best scalloped potatoes on a plate with chicken and a green salad
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4.67 from 3 votes

Scalloped Potatoes with Bacon

These Bacon and Cheese Scalloped Potatoes are rich and decadent and perfect for your holiday meal or Sunday dinner.  They're made with thinly sliced potatoes, crispy bacon and have a creamy cheese sauce.  These scalloped potatoes with cheese are soon to be your family's favorite potato recipe.
Prep Time15 mins
Cook Time1 hr
Total Time1 hr 15 mins
Course: Side Dish
Cuisine: American
Servings: 12 people
Calories: 334kcal


  • 1.5 lb Potatoes Yukon Gold if possible, Russett potatoes will do in a pinch
  • 1 lb Bacon
  • 1 med Onion White or yellow onions work great
  • 1 Tablespoon Garlic minced
  • 2 cups whole milk
  • ¼ teaspoon paprika
  • ¼ teaspoon dry mustard powder, found in the spice section of the supermarket
  • 1 teaspoon Salt
  • ½ teaspoon Pepper
  • 3 cups Cheese shredded-cheddar, gruyere, white cheddar


  • Preheat oven to 350 degrees.

How to Make Homemade Bacon Bits

  • Take the bacon out of the packaging and cut into ¼" slices.
  • In a large saucepan, on the stove, saute the bacon bits for 3-5 minutes on medium heat until the bacon bits turn a light golden color and are just a little crispy.
  • Drain the bacon bits on a plate lined with paper towels to soak up the grease.

How to Make Cheesy Scalloped Poatoes

  • Remove about half of the bacon grease so there are a couple of tablspoons left in the pan.  (I like to use a paper towel to soak some of it up.  You can let that paper towel sit on a plate until it is cool enough to throw away.) 
  • Add the onions to the bacon grease.  If you removed too much of the bacon grease, you can melt a couple of tablespoons of butter in the saucepan. Saute the oni0ns on medium heat until the onions are translucent and soft.  Add the garlic and saute for a couple more minutes until the garlic is also soft.  (It's okay if the onion turns slightly golden. Use a spatula to scrape the bottom of the pan to remove any of the flavorful bacon bits off the bottom of the pan.)  Remove from heat and set aside.
  • Wash and peel your potatoes. Slice the potatoes into thin slices and add to a baking dish.  A 9 by 13" casserole dish works great. Season with salt and pepper. Cover with 1 ½ cups of shredded cheddar cheese --or your favorite cheese, and sprinkle on half of the cooked bacon.
  • In a large bowl, to make the creamy cheese sauce, combine the milk, dry mustard, and paprika.  Whisk.  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, the scalloped potatoes with aluminum foil and bake at 350 for 55 minutes.  The Take the foil off.  The edges of the baking dish should be bubbly.   Bake for another 10-15 minutes until the cheese on top is golden brown.
  • Check the doneness of the potatoes by checking with a fork. (Your fork should easily be inserted and the potato should break apart easily and have no resistance when pulling the fork out.  If potatoes aren't quite done, bake for another 10-15 minutes or until the potatoes are fully cooked.  Cover with foil again if necessary so your cheese isn't overdone.
  • Take the potatoes out of the oven and let them cool for 10 minutes before serving. Enjoy!


Calories: 334kcal | Carbohydrates: 11g | Protein: 15g | Fat: 26g | Saturated Fat: 12g | Cholesterol: 59mg | Sodium: 643mg | Potassium: 404mg | Fiber: 2g | Sugar: 3g | Vitamin A: 383IU | Vitamin C: 7mg | Calcium: 272mg | Iron: 2mg