Cheesy Scalloped Potatoes and Bacon
Indulge in ultimate comfort with this Cheesy Scalloped Potatoes and Bacon recipe, a rich and hearty side dish that's perfect for any occasion. Layers of tender, thinly sliced Russet potatoes are paired with crispy, crumbled bacon and smothered in a velvety cheese sauce made from sharp cheddar, Parmesan, and a touch of cream. Seasoned with garlic and onion powder for extra depth, this dish bakes to golden, bubbly perfection in under two hours. Ideal for holiday gatherings, potlucks, or a cozy family dinner, this crowd-pleaser is easy to prepare and irresistibly delicious. Garnish with a sprinkle of fresh parsley for a pop of color, and serve alongside roasted meats or veggies for a complete meal.
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Recipe Information
Ingredients
- 4 large Russet potatoes
- 8 slices Bacon
- 4 tablespoons Unsalted butter
- 3 tablespoons All-purpose flour
- 2 cups Whole milk
- 1 cup Heavy cream
- 2 cups Shredded sharp cheddar cheese
- 1 cup Grated Parmesan cheese
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Fresh parsley (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish with butter or non-stick spray.
Peel the potatoes and slice them evenly into thin rounds, about 1/8-inch thick. Use a mandoline slicer for consistency if available.
Cook the bacon in a skillet over medium heat until crispy. Remove from the skillet, drain on paper towels, and crumble into small pieces. Set aside.
In a medium saucepan, melt the butter over medium heat. Add the flour and whisk constantly for 1-2 minutes to create a roux.
Gradually pour in the milk and heavy cream, whisking constantly to avoid lumps. Cook for 3-4 minutes, or until the sauce thickens slightly.
Reduce the heat to low and stir in the shredded sharp cheddar cheese, grated Parmesan cheese, garlic powder, onion powder, salt, and black pepper. Continue stirring until the cheese is fully melted and the sauce is smooth. Remove from heat.
Arrange one-third of the potato slices in the prepared baking dish, slightly overlapping them. Sprinkle one-third of the crumbled bacon over the potatoes and drizzle one-third of the cheese sauce evenly on top. Repeat this process for two more layers, finishing with the cheese sauce on top.
Cover the baking dish with aluminum foil and bake in the preheated oven for 45 minutes.
Remove the foil and bake uncovered for an additional 25-30 minutes, or until the potatoes are tender and the top is golden and bubbly.
Let the dish rest for 10 minutes before serving to allow the sauce to set. Garnish with fresh parsley if desired.
Nutrition Facts
Calories |
4282 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 263.0 g | 337% | |
| Saturated Fat | 157.2 g | 786% | |
| Polyunsaturated Fat | 4.4 g | ||
| Cholesterol | 808 mg | 269% | |
| Sodium | 6692 mg | 291% | |
| Total Carbohydrate | 317.4 g | 115% | |
| Dietary Fiber | 22.4 g | 80% | |
| Total Sugars | 37.5 g | ||
| Protein | 164.4 g | 329% | |
| Vitamin D | 5.6 mcg | 28% | |
| Calcium | 3318 mg | 255% | |
| Iron | 16.1 mg | 89% | |
| Potassium | 7877 mg | 168% | |
*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.
