Cheesy Scalloped Potatoes with Bacon

Feature image for our loaded scalloped potatoes, showing the pan of potatoes with a slice taken out of it to showcase the layers of potatoes with cheese dripping out.

5 from 1 vote

These loaded scalloped potatoes combine the best of loaded baked potatoes and classic scalloped potatoes! Layers of tender potatoes in a creamy cheese sauce with bacon and topped with fresh herbs is the perfect side for just about any meal.

Prep Time15

Cook Time1

Rest Time15

Total Time1 30

Course: Side Dish

Cuisine: American

Servings: Servings

Calories: 256kcal

Author: Meredith

Equipment

Ingredients

2 + ½ pounds russet potatoes, washed well and sliced to ⅛"-¼" thick (I used the 3/16" setting on my mandolin slicer)
3 Tablespoons salted butter
3 Tablespoons all-purpose flour
2 Tablespoons dry white wine (like pinot grigio)
2 Cups whole milk
1 + ¼ teaspoon salt
¼ teaspoon black pepper
8 ounces cheese, freshly grated*
6 slices cooked bacon, crumbled
fresh chopped parsley and chives for garnish
optional: sour cream, other favorite baked potato toppings for serving

Instructions

Prep. Preheat the oven to 375°F and grease a 9x13 pan and set aside.
Make the cheese sauce. In a large saucepan over low heat, melt the butter and then whisk in the all purpose flour to make a paste, stirring constantly. Slowly whisk in the wine, milk, salt, and pepper, allowing the mixture to simmer for about 5 minutes while continuing to stir. Stir in about ¾ of the grated cheese (the rest will be sprinkled on top), continuing to stir until melted and the sauce has thickened (about another 5 minutes).
3 Tablespoons salted butter, 3 Tablespoons all-purpose flour, 2 Tablespoons dry white wine, 2 Cups whole milk, 1 + ¼ teaspoon salt, ¼ teaspoon black pepper, 8 ounces cheese, freshly grated*
Layer half of the potato discs in a greased 9x13 pan. Add rows of potato slices to the greased pan, overlapping them, and continuing to layer until you've used about half of your potatoes.
2 + ½ pounds russet potatoes, washed well and sliced to ⅛"-¼" thick
Add half of the bacon by sprinkling it over the first layers of potato discs.
6 slices cooked bacon, crumbled
Layer the remaining potatoes. Like before, add rows of potato slices, overlapping them, and continuing to layer until you've used up the rest of your potatoes.
Pour the cheese sauce over the potatoes and top with the remaining bacon and cheese. Slowly pour the cheese sauce over the layers of potatoes, allowing the sauce to settle in between the layers (use a spatula to spread it to the corners and edges if needed). Then sprinkle the rest of the bacon pieces over the potatoes and top with the remaining shredded cheese.
Cover and bake. Cover the pan with tinfoil and bake for 40 minutes.
Uncover and continue baking. Remove the foil and continue to bake for an additional 20 minutes, until the cheese on top is lightly browned and the sauce is bubbly.
Rest before serving, garnish, and enjoy! Allow the potatoes to rest and set up for about 15 minutes before serving (this helps the sauce thicken and makes slicing much easier). Then garnish with fresh parsley and chives, serve, and enjoy!
fresh chopped parsley and chives for garnish

Notes

*Cheese options:

I used Wood River Creamery Applewood Smoked Sea Salt Cheddar Gruyere, which is a local Wisconsin cheese that adds an incredible flavor profile and smokiness to our dish.
Sharp cheddar cheese (classic and always delicious).
A blend of sharp cheddar and Gruyere (for more complex flavor).
Smoked cheddar or smoked gouda (adds that smoky element), I'd recommend starting by using a blend of half smoked cheese and half regular cheese to ensure the smoky flavor isn't too overpowering.
White cheddar (for a different look but same great flavor).

Storage & Reheating: Store leftover scalloped potatoes in an airtight container in the refrigerator for up to 4 days. Reheat individual portions in the microwave for 1 to 2 minutes, or reheat the entire casserole covered with foil in a 350°F oven for about 20 to 30 minutes until warmed through.

Nutrition