Loaded Scalloped Potatoes With Bacon

Layers of thinly sliced Yukon Gold potatoes nestle in a homemade cream sauce, surrounded by crispy bacon, caramelized onions, and plenty of gooey cheese. This is the side dish my family now begs for at every gathering—equal parts comfort, luxury, and nostalgia.

The first time I pulled this bubbling dish from the oven for my in laws, I held my breath waiting for a reaction. The empty casserole dish at the end of the meal spoke for itself. Years later, these potatoes have become my signature, requested by family and neighbors alike whenever there is any excuse for a feast.

Ingredients

• Yukon Gold potatoes: Bring natural buttery flavor and silky texture. For best results, choose medium sized potatoes that feel firm and heavy for their size
• Caramelized onions: Add essential sweetness and depth. Pick yellow onions and give them patience—let them turn amber and jammy
• Crispy bacon: Key for a smoky crunch in every bite. Choose thick cut bacon and cook until truly crisp
• Sharp cheddar and Gruyere cheese: Melt beautifully together for both boldness and richness. Always grate your cheese fresh for the best melt
• Homemade cream sauce: What sets this recipe apart from shortcut versions. Use whole milk or half and half for the creamiest texture and flavor without splitting during baking
• Salt and pepper: Not to be underestimated. Make sure to season all layers for the most flavorful potatoes
• Fresh thyme or chives: Add a pop of color and a lift of brightness just before serving if you like

Instructions

Slicing Potatoes Evenly:

Invest in a mandoline for perfect thin and even slices quickly. Move slowly and use the guard to protect your fingertips. Every slice will cook at the same rate and give you that classic scalloped look

Cooking Onions Slowly:

Set a heavy pan over medium low and cook thinly sliced onions, stirring every few minutes, until deep golden brown and sweet. Plan on thirty to forty minutes—the flavor will be worth the wait

Building The Roux Properly:

Melt butter in a saucepan then stir in flour and cook for a minute or two. Warm your milk separately and gradually whisk it in, stirring constantly until the sauce is smooth and thick enough to coat a spoon

Layering Everything:

Arrange sliced potatoes in overlapping layers and scatter caramelized onions, crumbled bacon, and cheese evenly between each. Pour cream sauce over each layer, spreading it so every potato is coated

Resting After Baking:

When the potatoes are golden and bubbling, let the dish rest for at least fifteen minutes. This allows the sauce to set and holds the slices together for serving

I still remember my disappointment the first time I forgot to salt the potato layers—everything looked perfect but tasted flat. Now I never skip seasoning between each addition and always take a tiny taste before it finishes baking. Adding thyme before serving has turned these potatoes into my most requested contribution at every holiday gathering.

Serving Ideas

These potatoes are the ultimate match for simple meats—roast chicken, steak, or pork tenderloin. I love serving them with a crisp green bean salad to balance the richness.

Changing It Up

Swap diced ham or pancetta for bacon to use up holiday leftovers and make a subtle change. Blend in roasted garlic for a punch of savory flavor—just squeeze caramelized cloves into your cream sauce before pouring over the potatoes. Use a mix of Yukon Gold and sweet potatoes for color and a hint of sweetness that pairs well with the other ingredients.

Real Talk

Loaded scalloped potatoes are special occasion food in my home—rich, time intensive, and wonderfully indulgent. When I want to make a meal unforgettable or send a warm message to my people, I reach for this recipe without hesitation. Sometimes familiar comfort food done really well is better than anything fancy or overly complicated.

This recipe’s secret is careful layering and a homemade sauce—one taste and you will never go back to boxed mixes. Serve with confidence and enjoy the comfort at your next gathering.

Common Questions About Recipes

→ Can these potatoes be made ahead of time?

Yes! Assemble, cover, and refrigerate up to a day ahead. Bake straight from the fridge, adding 15 extra minutes to the initial cooking time.

→ What type of potato works best?

Yukon Gold potatoes are ideal for their buttery, creamy texture. Russets are also suitable but avoid waxy varieties as they don't absorb sauce well.

→ Is a mandoline necessary for slicing?

A mandoline ensures quick, uniform slices for even cooking, but a sharp knife also works if you slice carefully and thinly.

→ Can this dish be frozen?

Freeze before baking for best texture. Thaw overnight in the fridge, then bake. There may be minor texture changes after freezing.

→ Which cheeses are recommended?

Sharp cheddar and Gruyere bring the best flavor and melting qualities. Try Gouda, fontina, or Monterey Jack for other profiles. Skip pre-shredded cheese for smooth results.