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This homemade Loaded Scalloped Potatoes is an easy recipe that combines creamy layers, crispy bacon, and gooey melted cheese for the ultimate comfort food experience. With perfectly sliced potatoes nestled in a rich garlic cream sauce, topped with sharp cheddar and smoky bacon, this dish transforms the classic into an irresistible side dish or standalone indulgence that potato lovers dream about.
Why You'll Love These Scalloped Potatoes
If you're a fan of rich, indulgent flavors, these potatoes are a must-try. Their creamy sauce, paired with the smoky bite of bacon and sharp cheddar, creates a taste that's both comforting and indulgent. Perfectly baked to golden-bubbly perfection, this dish is versatile enough to be served as a side during the holidays or as the star of a cozy dinner.
Ingredients for Perfect Scalloped Potatoes
- For the Potatoes:
- 3 pounds Yukon Gold potatoes, sliced 1/8-inch thick
- 1 large yellow onion, thinly sliced
- 1 pound thick-cut bacon, diced and cooked crispy
- 3 cups sharp cheddar cheese, freshly grated
- 1 cup Gruyere cheese, grated
- For the Cream Sauce:
- 1/2 cup unsalted butter
- 6 garlic cloves, minced
- 1/2 cup all-purpose flour
- 3 cups whole milk, warmed
- 2 cups heavy cream, warmed
- 2 cups chicken broth
- 2 teaspoons fresh thyme leaves
- 1 tablespoon Dijon mustard
- 1 teaspoon white pepper
- 1 1/2 teaspoons kosher salt
- For Garnish:
- 1/4 cup fresh chives, finely chopped
- Extra crispy bacon bits
- Additional grated cheese for topping
- Equipment Needed:
- 9x13 baking dish
- Mandoline or sharp knife
- Large saucepan
- Whisk
- Aluminum foil
Step-by-Step Instructions
- Prepare the Potatoes
- Slice potatoes uniformly using mandoline. Soak in cold water for 30 minutes to remove excess starch. Dry thoroughly with kitchen towels.
- Cook the Bacon
- Dice bacon and cook until crispy in large skillet. Remove with slotted spoon, reserve 2 tablespoons fat.
- Make the Sauce
- Melt butter in large saucepan over medium heat. Add garlic, cook 1 minute. Whisk in flour, cook 2 minutes. Gradually add warm milk, cream, and broth, whisking constantly. Add thyme, mustard, salt, and pepper. Simmer until thickened, about 5 minutes.
- Layer the Dish
- Grease 9x13 baking dish. Layer: 1/3 potatoes, 1/3 sauce, 1/3 cheese, 1/3 bacon. Repeat twice. Cover with foil.
- Bake the Dish
- Bake at 400°F covered for 30 minutes. Uncover, bake 25-30 minutes more until golden and bubbly. Rest 15 minutes before serving.
Make-Ahead Instructions
Prepare dish up to point of baking up to 24 hours ahead. Cover tightly with foil and refrigerate. When ready to bake, let stand at room temperature for 30 minutes, then bake as directed, adding 10-15 minutes to covered baking time. For longer storage, assemble completely, wrap tightly in foil and plastic wrap, and freeze for up to 3 months. Thaw overnight in refrigerator before baking.
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Serving Suggestions
Serve hot, garnished with fresh chives and extra crispy bacon bits. Pairs perfectly with roasted meats, grilled chicken, or as a standalone dish with a crisp green salad. For special occasions, consider doubling the recipe and baking in two separate dishes. Let rest 15-20 minutes before serving to allow sauce to thicken and flavors to meld.
Troubleshooting Tips
If sauce seems too thick, thin with warm milk or cream. For runny sauce, continue baking uncovered until desired consistency. Prevent curdling by tempering dairy products and avoiding boiling. If top browns too quickly, cover loosely with foil. For extra crispy top, broil for 2-3 minutes at end of baking time, watching carefully to prevent burning.
Frequently Asked Questions
- → Why slice the potatoes so thin?
- Slicing potatoes to ⅛ inch ensures even cooking and creates the perfect texture. Thicker slices may not cook through properly and could result in an uneven texture.
- → Can I make this ahead of time?
- Yes, you can assemble the dish a day in advance and refrigerate. Just bring it to room temperature before baking for even cooking.
- → Why cover with foil for part of the baking?
- Covering with foil for the first half of baking allows the potatoes to cook through without the top browning too quickly. Removing the foil lets the top get golden and crispy.
- → What type of potatoes work best?
- Russet or Yukon Gold potatoes work best. Russets have a high starch content that helps thicken the sauce, while Yukon Golds have a buttery flavor and hold their shape well.
- → Can I use different cheese?
- While sharp cheddar is traditional, you can mix in other melting cheeses like Gruyère or Monterey Jack for different flavors. Just make sure to use cheese that melts well.