CHEESY BACON SCALLOPED POTATOES
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Cheesy Bacon Scalloped Potatoes is an easy potato recipe that has layers of soft, thinly sliced potatoes, cheese sauce, and bacon. This casserole is super easy and one of my all-time favorite side dishes!
These potatoes are creamy and cheesy, they look fancy and complicated to make but are so easy. But, shhhhhh….. let’s keep that a secret!
PIN to save and make this later!
CHEESY BACON SCALLOPED POTATOES
Basically, this is a traditional scalloped potato recipe with the addition of bacon. It’s also very similar to Twice Baked Potato Casserole…. potato, potahto, tomato, tomahto, yada yada… However, don’t underestimate what bacon adds. Bacon truly transforms standard Scalloped Potatoes into extraordinary potatoes!
CHEESY BACON SCALLOPED POTATOES INGREDIENTS
The ingredients in these Easy Bacon Scalloped potatoes are simple and you probably already have them.
- Potatoes – I prefer Yukon potatoes because the skin is thin and you don’t have to peel them. You can use red-skinned potatoes but because the skin can be tough on red-skinned potatoes, I recommend you peel them before slicing.
- Butter, flour, and milk – This trio makes your basic roux which is the base of a creamy sauce.
- Salt and Pepper – basic ingredients that flavor the potatoes.
- Cheese – I like medium-sharp cheddar cheese. It gives the dish a lot of flavors. However, you can use any creamy cheese you like. *I want to add a very important note about cheese. I do not recommend using pre-shredded cheese. Pre-shredded cheese is very convenient, HOWEVER, it is coated with corn-starch (and other ingredients) that keep it from clumping together. First, there is no need for these other ‘chemicals’. As well, pre-shredded cheese is much more expensive per ounce than block cheese. Finally, all those chemicals that coat the cheese affect the melting and creaminess of the cheese. So, just grate it yourself. Please.
Personal note: I don’t love to add garlic to everything I cook. Garlic is such a strong flavor, I find it overpowers other ingredients and leaves every dish tasting pretty much the same. Like garlic.
That said, if you love garlic, you can certainly add it to this recipe. I recommend fresh garlic over garlic salt or garlic powder every time. For this recipe, add one teaspoon of minced garlic with the onions and saute. Continue with the recipe as instructed.
CAN I MAKE THESE AHEAD OF TIME?
Yes. You can prepare these up to two days ahead of time. Cover and refrigerate, then simply bake the day of.
WHILE YOU’RE HERE, CHECK OUT THESE RECIPES
- Crock Pot Crack Hash Brown Potatoes
- 3 Ingredient Hash Brown Potatoes
- Hashbrown Potato Casserole No Cream Soup
- Hasselback Scalloped Potatoes
- Roasted Garlic Mashed Potatoes
- Irish Pub-style Potato Nachos
- Stewed Potatoes
- Parmesan Potatoes
- Mashed Potato Cakes
I updated this post from an earlier version dated August 6, 2013. I made new photos and simplified the recipe instructions.
CHEESY BACON SCALLOPED POTATOES
Ingredients
- 4 tablespoons butter
- 4 tablespoons all-purpose flour
- 2 cups whole milk
- ½ cup half & half or heavy whipping cream
- ½ cup white onion sliced thin
- 2 pounds potatoes peeled and sliced thin
- 1 cup bacon cooked & crumbled, or bacon bits (approx 1 lb)
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 cups cheddar cheese shredded
Instructions
- In a large pot, saute chopped onions in butter until they're soft but not browned.
- Stir flour, salt, and pepper into the onion mixture.
- 3. Whisk in the milk and half and half. Cook over medium to low heat until the mixture begins to thicken. Stir so that it doesn't stick to the bottom of the pan. (This will take 2 to 3 minutes. Don't rush it or it can scorch on the bottom)
- After the creamy mixture begins to thicken you can turn off the heat. Next, add 1 and ½ cups cheese to the sauce and stir till melted and smooth.
- Layer half of the sliced potatoes and bacon in a 12×7-inch casserole dish. Top with half of the cheese mixture. Repeat layers.
- Cover with foil and bake at 350° for 35 minutes.
- Remove foil, sprinkle reserved cheese over top, and bake another 30 minutes or until potatoes are soft, cheese is melted and edges begin to brown. (When you put the potatoes back in the oven, you will not cover them with foil.) You can test the potatoes with a fork. The fork should easily pierce the potatoes when they're done.
- Allow the casserole to stand 5 to 10 minutes before serving to allow the sauce to thicken.
Notes
Nutrition
Nutritional information given is an automatic calculation and can vary based on the exact products you use and changes you make to the recipe. If these numbers are important to you, I recommend calculating them yourself.
I need to get back in the groove of cooking and running! This looks like it would pair great with some eggs for a hearty breakfast as well. yum.
Thank you for sharing on Foodie Friday
Ohhhh yes, ma’am. Yes, yes indeed. Need this now. Right now.
I only run if people are chasing me. lol
Actually that is not true, I do 5K obstacle runs and THIS is EXACTLY what I want to eat afterwards. Pinning and buffering. {because I have been too busy and a BAD “bufferer for the last week – haha}.
xo
oh, Claire, my buffer has been empty for 2 days, I have just been crazy! I hate that too, I mean I like being busy, I just like being organized busy not crazy-I-don’t-know-what-to-do-next busy.
Sounds delicious Paula! 🙂
A perfect combo–bacon and potatoes 🙂 They look divine! Thanks for sharing at Share your Stuff Tuesdays!
Ikr! perfect combo,in my mine at least!
Looks like I know what we are having for supper tomorrow!
OK, I’m impressed! I run and workout regularly, too, but you put me to shame! I always say I exercise so much because I love to eat, which is true, but I do need exercise as much as I need food! I didn’t get into running until only a few years ago, and it’s a love-hate thing. It always feels great afterward! Love that you used Greek yogurt in here — the whole dish sounds amazing!
I’m probably a little obsessed 🙂 I haven’t always run this much I bumped it up a couple of years ago, then again last year for the Half. And then I thought I’d just don one Half and now I just registered for another one. It’s so addictive, lol. I really like these potatoes, the were creamy and I think the Greek yogurt made me feel better about the sauce and cheese.
YUM! Can’t wait to try this!
By the way, since we’re always running out of Hidden Valley Ranch, I got the huge jar of powdered mix to make it at home and am thinking of making it with Greek yogurt instead of the mayo it calls for… what do you think? It’d be a tad more healthy and about the only way I’m eating Greek yogurt is if it tastes like Hidden Valley Ranch!
I love Greek Yogurt, to be honest I just wrote a post yesterday about my love of it. That post goes up Wed night, I think, anywho, I don’t buy sour cream at all any more, I use Grek Yogurt in everything. Wesley doesn’t even know, he can’t tell the difference. I haven’t made dressing w/it, but I know it’d be good, Vonda. I have made it with the Olive Oil mayonnaise and it was good.
WHOA…so pinning this and trying this recipe. I know hubby will eat it if he’s not in a picky mood. Maybe Dino… I can’t wait to eat this…looks like a perfect comfort food. thanks for sharing babe.
This sound delicious – and look – delicious! Thanks for sharing your recipe with us, Paula! Pinning! Have a great Tuesday! 🙂
Thanks for stopping by and sharing Cindy!!
That is a lot of running. ..and miles! No wonder you’ve got hot legs!
My family would definitely love this recipe. (I have this same pan. .. don’t you love it?!) Pinning and sharing. ..bcz it’s amazing!
You’re the best, Gloria! My legs are killing me right now, I think I did too much this a.m. :/ I do love this pan, I use it all the time!! Thanks for sharing!