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Loaded Scalloped Potatoes

These Loaded Scalloped Potatoes with Bacon and Cheddar are the ultimate comfort-food side dish. Thinly sliced Yukon Gold potatoes bake in a rich, creamy sauce infused with garlic, onion, and melty cheese. Layers of sharp cheddar and Monterey Jack create that irresistible golden top, while crispy bacon adds smoky flavor in every bite. Perfect for holiday gatherings, Easter dinner, or a cozy family meal, this dish is hearty, satisfying, and always a crowd favorite. Make it ahead for easy entertaining, then bake until bubbly and tender. One spoonful in, and you’ll understand why everyone asks for seconds.
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Prep Time 25 minutes
Cook Time 1 hour 15 minutes
Course: Dinner, Side Dish
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • Ingredients
  • ½ pound thick-cut bacon chopped into small pieces (about ½ cup once cooked)
  • 3 tablespoons unsalted butter
  • ¼ cup all-purpose flour
  • 1½ cups whole milk
  • 1 teaspoon salt
  • ¾ teaspoon onion powder
  • ½ teaspoon black pepper
  • ½ teaspoon garlic powder
  • 4 cups Yukon Gold potatoes about 2 pounds, sliced ⅛–¼ inch thick
  • 1 cup shredded sharp cheddar
  • 1 cup shredded Monterey Jack
  • 1 tablespoon freshly chopped chives optional, for garnish

Method
 

1. Prep the Oven and Dish

Set your oven to 350°F. Lightly coat an 8×8-inch casserole dish with nonstick spray and keep it ready.

    2. Cook the Bacon

    Place the diced bacon in a skillet over medium heat. Cook for about 8–9 minutes until crispy. Move the bacon to a paper towel-lined plate and carefully discard the excess grease.

      3. Build the Cream Sauce

      In the same skillet, melt the butter over medium heat. Stir in the flour and whisk until a smooth paste forms. Slowly stream in the milk while whisking constantly to prevent lumps. Keep stirring until the sauce becomes smooth and slightly thickened. Add salt, onion powder, pepper, and garlic powder. Let the mixture gently simmer for 2–3 minutes, whisking often. Remove from heat once thick and creamy.

        4. Layer the Potatoes

        Arrange half of the potato slices evenly in the prepared dish. Slightly overlap them without packing too tightly so the sauce can seep between layers. Spoon half of the sauce over the potatoes, spreading it evenly. Sprinkle with ½ cup cheddar, ½ cup Monterey Jack, and ¼ cup cooked bacon. Repeat with the remaining potatoes and sauce.

          5. First Bake

          Cover tightly with foil. Place the dish on a rimmed baking sheet to catch spills. Bake for 40 minutes.

            6. Add More Cheese

            Remove the foil and top with the remaining shredded cheeses. Return to the oven for another 30 minutes.

              7. Finish with Bacon

              Check tenderness by inserting a fork—it should slide through easily. Sprinkle the remaining bacon on top and bake 5 more minutes until golden and bubbly. Let the dish rest for 10–15 minutes before serving so the sauce thickens.

                Notes

                How to Serve

                • Garnish with chopped chives, parsley, or a dash of paprika.
                • Pair with roasted meats, baked ham, or grilled chicken.
                • Add a fresh green veggie like asparagus or broccoli for balance.
                • Serve alongside crusty bread or dinner rolls to soak up the creamy sauce.

                Make Ahead Instructions

                Assemble the dish completely but skip baking. Cover tightly with plastic wrap or foil and refrigerate for up to 2 days.
                Before baking, let it sit at room temperature while the oven preheats, then bake as directed.

                Storage

                Refrigerator

                Cool completely. Store in an airtight container or cover tightly. Keeps well for up to 3 days.

                Freezer

                Allow to cool fully. Divide into freezer-safe containers or bags, removing excess air. Freeze for up to 2 months.
                Thaw in the refrigerator for 24 hours before reheating.

                Reheating

                Oven

                Preheat to 350°F. Cover with foil and heat 20–25 minutes until warmed through. Add a splash of milk or cream if needed.

                Microwave

                Place a portion in a microwave-safe dish. Cover and heat for 2–3 minutes, stirring every 30 seconds until hot.

                FAQs

                Can I prepare this in advance?
                 Yes. Assemble and refrigerate for up to 3 days before baking.
                Which potatoes work best?
                 Yukon Gold and russet potatoes both hold their structure beautifully during baking.
                Why are my potatoes still firm?
                 Acidic ingredients can prevent softening. Stick with milk or cream-based sauces.
                How do I know it’s done?
                 The potatoes should feel fork-tender, and the top should look golden and bubbly.

                Final Thoughts

                Loaded scalloped potatoes with bacon and cheddar bring serious comfort to the table. Creamy layers, smoky bacon, and melty cheese create a side dish that feels indulgent yet timeless.
                It’s make-ahead friendly, freezer-friendly, and crowd-approved—basically everything you want in a reliable recipe. Whether it’s a holiday spread or a cozy family dinner, this dish never disappoints.