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Loaded Scalloped Potatoes
Bacon loaded scalloped potatoes are a twist on the classic version, enhanced with the rich, smoky taste of bacon for added flavor.
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These loaded scalloped potatoes define comfort food at its finest. Picture warm, soft slices of potato smothered in a rich, creamy cheese sauce, topped off with crunchy bacon bits. It's a side dish that's simply hard to resist.
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Bacon-loaded scalloped potatoes blend the rich, smoky flavor of bacon with creamy, tender potatoes, making them a standout side dish for any meal. Their combination of textures, from the crispy bacon to the soft potato layers, satisfies different taste preferences, appealing to a wide audience.
Perfect for gatherings, these potatoes bring comfort and luxury to the table, elevating traditional flavors to create a memorable dining experience.
Loaded Scalloped Potatoes Ingredients
What you'll need to make these loaded scalloped potatoes:
- ½ pound (½ cup when cooked) of thick sliced bacon, cut into small diced pieces
- 3 tablespoons of unsalted butter
- ¼ cup of all-purpose flour
- 1½ cups of whole milk
- 1 teaspoon of salt
- ¾ teaspoon of onion powder
- ½ teaspoon of black pepper
- ½ teaspoon of garlic powder
- 4 cups (about 2 pounds) of Yukon gold potatoes, cut into ⅛-¼-inch thick slices
- 1 cup of shredded sharp cheddar cheese
- 1 cup of shredded Monterey jack cheese
- 1 tablespoon of chopped chives, optional garnish
Substitutions and Additions
These easy substitutions and additions can easily be swapped out while still maintaining the deliciousness of this loaded potato recipe!
- NO BACON: Try turkey bacon or vegetarian bacon for a meat-free version or just to change things up. They still add that smoky flavor you're after.
- DIFFERENT CHEESE: There are plenty of cheeses that work well. Experiment with gruyere, provolone, or smoked gouda for their distinct tastes. For something softer, mild cheddar or Colby jack are great options.
- WANT SOME HEAT: Swap Monterey jack with pepper jack cheese for a spicy twist. It's creamy with a kick of heat. Or, for a tangier edge, white cheddar is a fantastic choice.
- INSTEAD OF WHOLE MILK: 2% milk is a fine substitute. However, avoid low-fat or fat-free milk to prevent the sauce from becoming too thin, which could spoil the dish's texture.
- INSTEAD OF YUKON GOLD POTOATES: While Yukon golds are ideal for their creamy texture, russet potatoes are a good alternative.
Which potatoes work best in a scalloped potato recipe?
The key to unlocking the richest flavors in this recipe lies in choosing Yukon Gold potatoes. Their subtle sweetness perfectly complements the bold flavors of the cheese and bacon in the scalloped potatoes.
Yukon Gold potatoes have a very thin skin, making peeling optional based on your preference.
If you opt for russet potatoes, peeling is a must due to their tougher skin.
For slicing the potatoes, remove and discard the end pieces for uniformity. A mandolin slicer is your best friend for achieving consistent, thin slices.
How to make Bacon Scalloped Potatoes
This recipe is not only simple to make during the busy weeknights, but it's also elegant enough to impress your friends and family.
FIRST STEP: Preheat the oven to 350°F. Spray an 8×8 (1.5-quart) casserole dish with cooking spray. Set aside.
SECOND STEP: In a medium skillet, add the diced thick-cut bacon. Cook on medium heat for 8 to 9 minutes or just until the bacon crumbles are slightly crisped.
Pro Tip
Avoid cooking the bacon until it's crispy. The bacon pieces should remain soft, as they'll keep cooking and become crispier in the oven.
Transfer the bacon crumbles to a paper towel-lined plate and remove the bacon grease from the pan.
You can pour the hot bacon grease into a heat-safe bowl to cool it before discarding it.
Pro Tip
As you cook your bacon crumbles, take the time to slice your potatoes. Ensure you have a sharp knife to achieve thin, even slices.
THIRD STEP: Add the unsalted butter to the skillet that you used to cook the bacon and melt butter over medium heat.
Once melted, whisk in the all-purpose flour until the melted butter has absorbed all the flour.
FOURTH STEP: Slowly pour the whole milk into the skillet while whisking constantly. Be sure to whisk out all the lumps of flour to get a smooth sauce.
FIFTH STEP: To the sauce, whisk in the salt, onion powder, black pepper, and garlic powder. Allow the sauce to bubble and thicken for 2 to 3 minutes.
Be sure to whisk often to prevent the sauce from clumping and burning. Remove from the heat.
SIXTH STEP: Peel the potatoes if desired. Using a sharp knife or a mandolin slicer, cut the potatoes into ⅛ to ¼-inch thick slices.
Discard the end pieces.
Layer half the sliced potatoes on the bottom of the prepared baking dish.
Be sure to fan them out and not pack them too tightly to allow the sauce to get between the slices when baked.
Pro Tip
Ensure the potatoes are sliced extremely thin; otherwise, you might need to extend the baking time to achieve that soft and tender texture.
SEVENTH STEP: Pour half the sauce over top of the potatoes and spread it out as evenly as possible. Try to push some of the sauce between the potatoes.
EIGHTH STEP: Layer ½ cup of the sharp cheddar cheese and ½ cup of the Monterey jack cheese, and ¼ cup of the reserved crumbled bacon evenly over the sauce.
NINTH STEP: Repeat with a final layer of sliced potatoes and sauce. Tightly cover the top of the dish with aluminum foil and bake for 40 minutes.
Put your baking dish onto a rimmed baking sheet for easy transport to and from the oven. This will also protect your oven if any of the sauce bubbles out, as this is a very full dish.
Pro Tip
Oven temperatures can differ and might require occasional recalibration for accuracy.
As the recommended baking time nears, it's important to closely monitor your potatoes.
TENTH STEP: After the first 40 minutes of baking, remove the foil and top the potatoes with the remaining shredded cheddar and Monterey jack cheese.
Return to the oven to bake for another 30 minutes.
ELEVENTH STEP: After your bacon scalloped potatoes have been baking for an hour, you can check them for doneness.
They should be fork tender.
If they are done, you can top the melted cheese with the remaining ¼ cup bacon crumbles.
Place your dish back into the oven for an additional 5 minutes to finish crisping the bacon and allowing the top layer of cheese to get lightly golden and bubbly.
TWELFTH STEP: Allow the bacon scalloped potatoes to cool for 10 to 15 minutes before serving. This will give the creamy sauce time to thicken up slightly.
Topped with crunchy bacon, filled with savory tastes, and a creamy heart, these bacon scalloped potatoes define comfort food at its finest.
This cherished recipe is irresistibly delicious and bound to be a favorite at your next holiday feast or family meal.
Troubleshooting this Scalloped Potato Recipe
Cooking is as much an art of intuition and knowledge as it is a practice of following recipes.
Should you run into a problem, pause to consider what might have gone off track and make the necessary adjustments.
If the potatoes aren't fully cooked: Extend their time in the oven and cover the dish with aluminum foil to keep the top from getting too brown. Next time, try slicing your potatoes more evenly and thinly, as thicker slices take longer to become tender.
Sauce seems too thin: Let the dish rest for 10-15 minutes after baking; it's common for the sauce to thicken as it cools.
If the top is browning too quickly: shield the dish with aluminum foil to prevent excessive browning and keep baking until the potatoes are soft.
If the cheese has curdled or separated: It might be because the sauce became too hot. Use cheeses known for melting smoothly, such as cheddar or Monterey Jack, in the future.
If the potatoes have turned grayish or brown: It's likely because they were left out in the air too long before cooking. To avoid this, keep the sliced potatoes in cold water until it's time to put the dish together.
Frequently Asked Questions
Can I make this loaded scalloped potatoes recipe the night before and keep it in the fridge until I’m ready to bake it?
This dish can easily be made in advance. Just cover it with plastic wrap and keep it in the refrigerator for up to 3 days before you're ready to bake it.
What are the best potatoes for this recipe?
Scalloped potatoes are traditionally made with Yukon gold or russet potatoes, as they maintain their structure nicely during baking.
Why won’t my scalloped potatoes get soft?
Potatoes won't soften properly if cooked alongside acidic ingredients, such as sour cream. That's why it's better to use milk or heavy cream in your sauce for optimal softening.
How do you know when cheesy loaded scalloped potatoes are done?
Scalloped potatoes are ready when a fork can smoothly go through them without resistance.
Storing this Recipe
One of the highlights of this bacon scalloped potatoes dish is its delicious taste fresh from the oven and its adaptability for later enjoyment.
MAKE AHEAD: Perfect for preparation a day ahead, simply assemble the dish according to the recipe but pause before baking. Wrap it well with cling wrap or aluminum foil to lock in the freshness, and store it in the fridge for up to 2 days. When it's time to bake, let the dish reach room temperature as the oven preheats, then bake as instructed.
IN THE FRIDGE: After cooling, place the potatoes in an airtight container or securely cover the baking dish with cling film for storage in the fridge, where they'll keep for three days. The flavors may even deepen and become more delicious with time.
IN THE FREEZER: Cool the dish to room temperature to avoid ice crystal formation, then divide leftovers into freezer-appropriate containers or bags, removing as much air as possible. Label them with the date; they'll remain at peak quality for up to two months. Thaw in the fridge for 24 hours before reheating for the best texture.
REHEATING BACON CHEDDAR SCALLOPED POTATOES: Reheating is simple, whether from chilled or frozen. In the oven, cover the dish with foil and warm at 350°F (175°C) for 20-25 minutes or until thoroughly heated. Add a bit of milk or cream if they're dry. For a quicker method, microwave on medium in a covered dish for 2-3 minutes, checking and extending the time as necessary until hot.
Loaded Scalloped Potatoes
Bacon loaded scalloped potatoes are a twist on the classic version, enhanced with the rich, smoky taste of bacon for added flavor.
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Ingredients
- ½ pound thick sliced bacon (cut into small diced pieces (½ cup when cooked))
- 3 tablespoons unsalted butter
- ¼ cup all-purpose flour
- 1 ½ cups whole milk
- 1 teaspoon salt
- ¾ teaspoon onion powder
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- 4 cups Yukon gold potatoes (cut into ⅛ to ¼-inch thick slices (about 2 pounds))
- 1 cup sharp cheddar cheese (shredded)
- 1 cup Monterey jack cheese (shredded)
- 1 tablespoon chopped chives (optional garnish)
DIRECTIONS
- Preheat oven to 350°F. Spray an 8×8 (1.5-quart) baking dish with cooking spray. Set aside.
- In a medium skillet, add the diced thick-cut bacon. Cook on medium heat for 8 to 9 minutes or just until the bacon crumbles are slightly crisped. You do not want to overcook your bacon crumbles. Transfer the bacon crumbles to a paper towel-lined plate and remove the bacon grease from the pan. You can pour the hot bacon grease into a heat-safe bowl to cool it before discarding it.
- Add the unsalted butter to the skillet that you used to cook the bacon and allow it to melt over medium heat. Once melted, whisk in the all-purpose flour until the melted butter has absorbed all the flour.
- Slowly pour the whole milk into the skillet while whisking constantly. Be sure that you whisk out all the lumps of flour so that you get a smooth sauce.
- To the sauce, whisk in the salt, onion powder, black pepper, and garlic powder. Allow the sauce to bubble and thicken for 2 to 3 minutes. Be sure to whisk often to prevent the sauce from clumping and burning. Remove from the heat.
- To the bottom of the prepared baking dish, layer half the sliced potatoes. Be sure to fan them out and not pack them too tightly to allow the sauce to get between the slices when baked.
- Pour half the sauce over the potatoes and spread it out as evenly as possible. Try to push some of the sauce between the potatoes.
- Layer ½ cup of the sharp cheddar cheese and ½ cup of the Monterey jack cheese, and ¼ cup of the reserved bacon crumbles evenly over the sauce.
- Repeat with a final layer of sliced potatoes and sauce. Tightly cover the baking dish with aluminum foil and bake for 40 minutes. You may want to put your baking dish onto a rimmed baking sheet for easy transport to and from the oven. This will also protect your oven if any of the sauce bubbles out, as this is a very full dish.
- After the first 40 minutes of baking, remove the foil and top the potatoes with the remaining shredded cheddar and Monterey jack cheese. Return to the oven to bake for another 30 minutes.
- After your bacon scalloped potatoes have been baking for an hour, you can check them for doneness. They should be fork tender. If they are done, then you can top the melted cheese with the remaining ¼ cup bacon crumbles and place your dish back into the oven for an additional 5 minutes to finish crisping the bacon and allowing the cheese to get lightly golden and bubbly.
- Allow the bacon scalloped potatoes to cool for 10 to 15 minutes before serving to allow the sauce to thicken up slightly.
Notes
- When cooking your bacon crumbles, use thick sliced bacon that is pre-chopped before cooking in the skillet. You do not want to cook them to the crispy stage. The bacon crumbles still need to be soft as they will continue to cook and crisp in the oven.
- While your bacon crumbles are cooking, you can slice your potatoes. Be sure you use a sharp knife to get nice thin slices.
- Make sure the potatoes are VERY thinly sliced, or you may have to increase the bake time to make sure they are soft and tender.
- Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to keep a close eye on your potatoes as the suggested baking time approaches.
Nutrition
Calories: 534kcal | Carbohydrates: 36g | Protein: 20g | Fat: 35g | Saturated Fat: 17g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 12g | Trans Fat: 0.3g | Cholesterol: 83mg | Sodium: 908mg | Potassium: 875mg | Fiber: 4g | Sugar: 4g | Vitamin A: 625IU | Vitamin C: 31mg | Calcium: 374mg | Iron: 2mg
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Comments
Lauren says
So creamy and goes perfectly with so many different dinners.