Cheesy Scalloped Potatoes
Cheesy Bacon Scalloped Potatoes
Serves 10-12 | 9x13 pan
Ingredients:
For the potatoes:
3 lbs russet or Yukon Gold potatoes, peeled - about 6-7 medium. Yukons hold shape better
1 lb bacon, cooked crisp + crumbled - reserve 2 Tbsp bacon grease
1 small yellow onion, thinly sliced
For the cheese sauce:
4 Tbsp butter - ½ stick
4 Tbsp all-purpose flour
3 cups whole milk - warmed
1 cup heavy cream - makes it extra rich
3 cups sharp cheddar cheese, shredded - 12 oz, shred your own for best melt
1 cup Colby Jack or Monterey Jack, shredded - 4 oz, for gooeyness
1½ tsp salt, 1 tsp black pepper
½ tsp garlic powder, ½ tsp onion powder
¼ tsp smoked paprika - optional, but great with bacon
For topping:
½ cup sharp cheddar, reserved
Reserved crumbled bacon
1 Tbsp dried parsley (optional)
Instructions:
Step 1: Prep the bacon + potatoes:
Cook bacon: Fry until crisp. Crumble, set aside. Save 2 Tbsp of the grease.
Slice potatoes: Use a mandoline if you have one — ⅛" thick slices. No mandoline? Slice as evenly as you can with a sharp knife. Uneven = some mushy, some crunchy.
Preheat oven to 375°F. Grease your 9x13 pan .
Step 2: Make the cheese sauce:
Make roux: In a saucepan, melt butter + reserved bacon grease over medium. Whisk in flour. Cook 1-2 min until blonde — smells nutty, not like raw flour.
Add dairy: Slowly whisk in warm milk + cream. Keep whisking so no lumps. Bring to a simmer, 3-4 min, until it thickens enough to coat a spoon.
Season + cheese it: Off heat, stir in salt, pepper, garlic powder, onion powder, paprika. Add 3 cups cheddar + 1 cup Colby Jack in handfuls, stirring until smooth. Sauce should be thick but pourable.
Step 3: Layer it up:
First layer: Spread ⅓ of potatoes in pan. Scatter ⅓ of sliced onions + ⅓ of bacon. Pour ⅓ of cheese sauce over.
Repeat x2: Two more layers of potatoes, onions, bacon, sauce. Press down lightly so sauce gets between slices.
Top it: Sprinkle reserved ½ cup cheddar + remaining bacon over the top. Hit it with parsley.
Step 4: Bake:
Cover with foil: Bake 45 min covered. Traps steam so potatoes cook through.
Uncover + brown: Remove foil, bake 25-30 min more until top is bubbly, golden brown like your pic, and a knife slides into potatoes easily.
Broil 1-2 min: If you want it extra brown like the spoonful in your photo, broil at the end. Watch it — burns fast.
Rest 15 min: This is critical. If you cut too soon it’ll be soup. Resting lets it set up so you get that perfect scoop.
Tips for BBQ-Ready Potatoes:
Potato choice: Russets = creamier, Yukons = hold shape better. Don’t use red potatoes — too waxy.
Slice thin + even: ⅛" is the sweet spot. Too thick = underdone. Too thin = mush.
Warm your milk: Cold milk in roux = lumpy sauce. 30 sec in microwave works.
Shred your own cheese: Pre-shredded has anti-caking powder that makes sauce grainy. If you must use bagged, let it come to room temp first.
Foil pan note: Pic shows a disposable pan — they’re thinner, so edges brown faster. Start checking at 1 hour total. If top browns too fast, tent loosely with foil.
Make ahead for BBQs: Assemble 1 day ahead, cover, refrigerate unbaked. Add 10-15 min to covered bake time. Or bake fully, reheat covered at 350°F for 30 min.
No curdling: Full-fat dairy + not boiling the sauce after cheese is added keeps it smooth .
Texture check: You want tender potatoes in a thick, creamy sauce, with a golden cheesy crust and bacon bits on top — holds together but still saucy.
This is heavier than classic scalloped potatoes because of the cheese and bacon, but that’s why people hover by the pan at cookouts.
If you’re looking to elevate your scalloped potatoes experience, one tip I discovered after making this recipe is to always use freshly shredded cheese rather than pre-shredded. The latter often contains anti-caking agents that can affect how smoothly the cheese melts, resulting in a grainier sauce. Shredding your own sharp cheddar and Colby Jack ensures a creamy, luscious cheese sauce that clings perfectly to every potato slice. When preparing the potatoes, slicing them evenly at about 1/8 inch thickness is crucial—not too thick to remain undercooked and not too thin to become mushy. I found using a mandoline slicer really helps achieve this consistent thickness without much effort. The reserved bacon grease adds an extra layer of smoky depth to the roux base for the cheese sauce, enhancing the overall flavor beyond just the crispy bacon bits. Incorporating both whole milk and heavy cream makes the sauce velvety and rich, lending indulgent texture that makes this dish stand out as a BBQ side or holiday favorite. Baking covered initially traps moisture, helping the potatoes cook through gently without drying out, then uncovering to brown the top creates that irresistible golden crust. Resting the casserole for 15 minutes before serving is a game-changer—cutting too soon results in a runny mess, but with the wait, the sauce thickens and everything holds together beautifully. For those entertaining, this dish can be assembled a day ahead, refrigerated unbaked, and baked the next day with slight adjustments to baking time. Alternatively, baking ahead and reheating covered at 350°F also works well, making it a convenient crowd-pleaser. I also recommend experimenting with Yukon Gold potatoes if you prefer more defined, firmer slices within the casserole, which contrasts nicely with the creamy sauce. Just avoid waxy red potatoes, which don’t break down well and can make the texture off. In summary, this cheesy bacon scalloped potato casserole embodies comfort with layers of tender potatoes, flavorful bacon, and a creamy cheese sauce enriched with seasoning like smoked paprika, garlic, and onion powder. It’s perfect for family dinners, potlucks, and BBQs where guests crowd around for seconds. With these techniques, you’ll achieve restaurant-quality baked scalloped potatoes that everyone will rave about.
