Cheddar Bacon Scalloped Potatoes
Indulge in the ultimate comfort food with these Cheddar Bacon Scalloped Potatoes, a rich and creamy side dish guaranteed to steal the spotlight at any meal. Layers of thinly sliced russet potatoes are drenched in a luscious homemade cheese sauce, crafted with sharp cheddar, milk, and cream, and seasoned to perfection with garlic and onion powders. Topped with crispy crumbled bacon and baked to golden, bubbly perfection, this dish is as indulgent as it is irresistible. Perfect for holidays, potlucks, or cozy family dinners, these scalloped potatoes are a crowd-pleasing favorite with a decadent twist. Garnish with fresh parsley for a pop of color and serve warm to experience irresistible cheesy, savory goodness in every bite!
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Recipe Information
Ingredients
- 4 large Russet potatoes
- 4 tablespoons Unsalted butter
- 3 tablespoons All-purpose flour
- 2 cups Milk
- 1 cup Heavy cream
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 cups Sharp cheddar cheese (shredded)
- 6 slices Cooked bacon (crumbled)
- 2 tablespoons Fresh parsley (chopped, for garnish)
- 1 as needed Non-stick cooking spray
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a 9x13 baking dish with non-stick cooking spray and set aside.
Peel the potatoes and slice them into thin, even rounds about 1/8 inch thick using a sharp knife or mandoline slicer. Place the slices in a bowl of cold water to prevent browning.
In a medium saucepan, melt the butter over medium heat. Once melted, whisk in the flour and cook for 1-2 minutes, stirring constantly, to form a roux.
Gradually add the milk and heavy cream, whisking constantly to prevent lumps. Cook the mixture for 3-4 minutes or until it thickens slightly.
Stir in the garlic powder, onion powder, salt, and black pepper. Remove the saucepan from heat and mix in 1 1/2 cups of shredded cheddar cheese, stirring until the cheese is fully melted and the sauce is smooth.
Drain the potato slices and pat them dry with a kitchen towel. Arrange half of the potato slices in an even layer in the prepared baking dish.
Pour half of the cheese sauce over the potato layer, spreading it evenly. Sprinkle half of the crumbled bacon on top.
Add the remaining potato slices in another even layer, followed by the rest of the cheese sauce and crumbled bacon.
Cover the baking dish with aluminum foil and bake in the preheated oven for 45 minutes.
Remove the foil and sprinkle the remaining 1/2 cup of shredded cheddar cheese over the top. Return the dish to the oven and bake uncovered for an additional 30-35 minutes, or until the potatoes are tender and the top is golden and bubbly.
Allow the dish to cool for 10 minutes before serving. Garnish with chopped fresh parsley and serve warm.
Nutrition Facts
Calories |
3865 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 230.8 g | 296% | |
| Saturated Fat | 136.8 g | 684% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 690 mg | 230% | |
| Sodium | 5071 mg | 220% | |
| Total Carbohydrate | 317.4 g | 115% | |
| Dietary Fiber | 22.4 g | 80% | |
| Total Sugars | 37.8 g | ||
| Protein | 128.0 g | 256% | |
| Vitamin D | 6.6 mcg | 33% | |
| Calcium | 2429 mg | 187% | |
| Iron | 17.8 mg | 99% | |
| Potassium | 8105 mg | 172% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
