Loaded Scalloped Potatoes Bacon Cheese

Layers of thinly sliced Yukon gold potatoes get baked in a homemade cream sauce with caramelized onions, crispy bacon, and just the right blend of cheese. This isn't your average scalloped potatoes—it's comfort food taken seriously and perfected after countless family gatherings and experiments in my cozy kitchen.

I first cooked these in a pinch during a snowy winter night to impress my in laws. It turned out to be a legendary dish in my family ever since. Even my mother in law, who never goes for seconds, raved about them and requested the recipe.

Ingredients

• Yukon gold potatoes: bring a naturally buttery texture and consistently tender layers when baked well chosen medium sized potatoes with smooth skins and no green spots yield the best results
• Caramelized onions: transform the entire dish with their jammy sweetness—choose large yellow onions and give them the slow cook attention they deserve for full flavor
• Crispy bacon: adds smoky crunch—always cook it until golden and brittle for the best texture in your final layers look for thick cut bacon for bigger impact
• Sharp cheddar and Gruyere cheese: create creamy melt and a balance of bold and nutty flavors always hand grate your cheese for the smoothest sauce
• Homemade cream sauce: builds richness and binds each layer avoid shortcuts like canned soup for a deeply savory and luxurious taste every time

Instructions

Slicing Potatoes Evenly:

With a mandoline or sharp knife thinly slice cleaned potatoes about one eighth inch thick. Keeping the thickness even ensures every potato cooks properly by the end of baking. Beware your fingertips if using a mandoline—it is fast but unforgiving.

Cooking Onions Slowly:

Cut onions into thin half moons and let them cook with a splash of oil in a large skillet over low heat for thirty to forty minutes. Stir every five minutes until the onions reach a deep golden brown and smell sweet. Resist the urge to turn up the heat or they'll burn.

Building the Roux Properly:

Melt butter in a heavy pan then whisk in flour until fully combined and bubbling. Gradually whisk in warm milk little by little to prevent lumps. Keep whisking over medium heat until the sauce turns thick and silky—this is your cream sauce foundation.

Layering Everything:

Grease a baking dish then alternate layers of sliced potatoes caramelized onions crumbled bacon shredded cheese and a gentle pour of cream sauce. Repeat these steps so every forkful gets a bit of everything. Sprinkle salt and pepper over each potato layer for the best flavor.

Resting After Baking:

Let the baked potatoes sit for at least fifteen minutes after coming out of the oven. This rest time ensures the sauce thickens further and makes slicing clean portions much easier. If you skip this step expect a cheesy potato landslide.

I have a soft spot for the Gruyere in this recipe. Its subtle nuttiness rounds out the cheese flavor and makes everything a little more luxurious. I will never forget the first time my family all agreed on something at dinner—it was after eating these scalloped potatoes together on a snowy night.

Serving Ideas

This recipe fits right in at any big family dinner or holiday table. I love serving it with a simple roasted chicken or grilled steak so the richness shines as a main event. For festive meals I prep the whole casserole in advance and bake just before serving. Try a sprinkle of fresh herbs like thyme or chives for a little color and fresh lift right before you bring it to the table.

Changing It Up

Ham is a fantastic swap for bacon if you have leftovers—just dice it up and layer it in place of the bacon for a slightly sweeter profile. Roasted garlic added to the sauce makes the whole thing taste even cozier and full of deep flavor. Mixing in thin rounds of sweet potato alongside Yukon golds provides a gorgeous display and a gentle sweetness that is surprisingly welcome.

Storage Tips

Store leftovers tightly wrapped in foil in the fridge for up to three days. To reheat bake covered at three fifty degrees until warmed through rather than microwaving to maintain the texture. For make ahead ease assemble but do not bake the dish and refrigerate overnight then bake within twenty four hours.

Ingredient Substitutions

If you are out of Gruyere swap in fontina or smoky gouda for a twist. No Yukon golds? Russets are your next best bet although the texture will be a touch less creamy. You can use half and half instead of whole milk in the sauce to lighten things up a bit.

Success Stories

I have lost count of how many neighbors have asked for this recipe after tasting it at a cookout or potluck. One young cousin asked for it as her birthday dinner side with candles in the middle. People never guess how simple the ingredients are—they just remember the taste and the story behind it.

Freezer Meal Conversion

This dish freezes well before baking. Assemble in a freezer safe dish wrap tightly and freeze up to two months. Thaw overnight in the fridge and bake as usual adding fifteen minutes to the bake time. The texture is still creamy and satisfying though the top may not brown as deeply.

Just remember even though this recipe takes a little time it is always worth the wait. Nothing beats the feeling of pulling a bubbling tray of golden potatoes out of the oven watching the cheese stretch with every slice and seeing a table of family and friends light up after the first bite. That is why these loaded scalloped potatoes will always have a place in my kitchen.

Common Questions About Recipes

→ Can I prepare these potatoes in advance?

Assemble the dish a day ahead and refrigerate. Add extra baking time if starting from cold.

→ Which potato variety yields the best texture?

Yukon Gold potatoes provide a creamy result, while russets also work. Avoid waxy red potatoes.

→ Is a mandoline required for slicing?

No, a mandoline makes even slicing quick and easy, but a sharp knife can work if carefully used.

→ Can this dish be frozen?

Freeze before baking, then thaw thoroughly in the fridge before cooking. Texture may vary slightly.

→ Which cheeses melt best in this dish?

Sharp cheddar and Gruyere are ideal, but Gouda, fontina, or Monterey Jack also work well.