These Loaded Scalloped Potatoes are next level comfort food! Layers of potatoes with a rich, creamy sauce, cheese, bacon and caramelized onions make for an unforgettable side dish. This comfort classic just got taken to the next level! More side dish favorites: Creamed Corn, Broccoli Salad, and the best Mashed Potatoes!
This recipe is sponsored by Safeway.
If you guys haven’t figured it out by now, the way to my heart is simple: potatoes + cheese + bacon. That’s it. I’m really very easy to please.
These homemade scalloped potatoes are everything a potato lover like me could want.
This scalloped potatoes recipe is from Chris’s grandmother, Fern. The first time I had it, we had been married for just a few years and my father-in-law made these potatoes for Christmas. I almost died they were so good. The best scalloped potatoes recipe EVER.
I, of course, asked for the recipe, and over the years took her recipe and added the bacon and caramelized onions. Yes, caramelized onions. You will thank me later. They add the most amazing flavor element to this recipe. It’s unreal. Fern’s original recipe called for onions but caramelizing them takes this scalloped potatoes recipe to the next level.
What You’ll Need
You’ll be surprised to learn how few ingredients are needed to make this mouth watering side dish. With so few ingredients, take care to pick the highest quality ingredients possible for phenomenal results.
- Potatoes. You can’t go wrong with either russet or Yukon gold potatoes. Yukons are nice because they have thinner skins meaning you don’t need to peel them. They also have a buttery flavor.
Tip: The thinner you slice the potatoes the quicker the scalloped potatoes bake up. Use a mandoline to make quick work of this.
- Cheese. I kicked things up a notch and picked up some Boar’s Head Gruyere and Vermont Cheddar at Safeway. Boar’s Head is a purveyor of the finest meats, cheese, condiments, and hummus on the planet. (No trans fats, hydrogenated oils, artificial colors or flavors, MSG, by-products, or fillers.) One bite and you’ll taste the difference.
- Milk. This is definitely an important ingredient. I use whole milk for a richer roux and overall flavor.
- Onions. I used yellow onions but sweet onions would also work here. Just make sure to thinly slice before caramelizing. You can use a mandoline.
- Olive Oil. – Last month, I had the opportunity to tour Cobram Estates (one of the most award-winning olive oil companies in the world!) as part of a Safeway blogger tour, and learned all about olive oil and the production process. I got to witness first hand, olives going from tree to bottle in just 6 hours! I had so much fun walking through their high tech plant and beautiful olive groves.
Tip: Check the harvest date on your bottle of olive oil. You want it to be within the past year. Olive oil has a short shelf life and is best used up within a year!
- Butter & Flour. These two ingredients are the base of the roux, or white sauce that the potatoes will be cooked in.
- Bacon. I opted for Boar’s Head thick cut bacon for this recipe. Boars’ Head utilizes skilled artisans that use time-honored recipes that call for hand-trimming meats and applying spices by hand. You can taste the difference.
How To Make Scalloped Potatoes From Scratch
These cheesy scalloped potatoes are a dream come true and I know you’re going to love them as much as we do. Anytime I see scalloped potato recipes with ham I always think, why only ham? Scalloped potatoes with ham are delicious, sure. But a scalloped potato recipe with bacon? Even better.
Making homemade scalloped potatoes is easier than you might think. I’m going to walk you through it right now.
- Caramelize onions. Add olive oil to a medium skillet. Add thinly sliced onion and salt and pepper, to taste. Cook over medium heat, stirring occasionally until onions become caramel in color. Remove from skillet and set aside.
- Cook bacon until crisp. You can bake the bacon while the onions are cooking, saving a little time.
- Make the roux. Melt butter over medium heat. Sprinkle flour on top of butter and whisk. Cook for 2 minutes. Slowly add milk, whisking constantly. Bring roux to a simmer and let thicken just slightly, about 2 to 3 minutes after coming to a simmer. Remove from heat and set aside.
- Assembly. Layer half of the potatoes, half of the caramelized onions, half the bacon, half the cheese, and half the sauce, in that order in the prepared baking dish. Repeat.
- Bake. Cover baking dish with foil and bake for 1 hour. Remove foil and bak an additional 30 minutes or until potatoes are easily pierced with a fork. Remove from oven and let cool 10 minutes before serving.
You got this!
What To Serve With Scalloped Potatoes
Scalloped potatoes are one of those side dishes that magically go with everything. Unlike mashed potatoes, you don’t need to top them with gravy or anything like that. They are perfect on their own.
Here are some great ideas to serve with this dish:
- Citrus Herb Roast Turkey Breast
- 20 Minute Skillet Monterey Chicken
- Buttermilk Ranch Oven Fried Chicken
- The BEST Chicken Marinade
- Easy Glazed Honey Balsamic Chicken
When we make this scalloped potato recipe for holidays or parties, I like to set up a fun mocktail station for the kids and adults. All you need is some sparkling water, a couple different juices, some ice, and sliced lemons and limes.
Dasani sparkling water comes in so many amazing flavors and is so refreshing. Unsweetened with no artificial flavors and zero calories. A great addition to every party!
Make Ahead Of Time
To make scalloped potatoes ahead of time:
- Follow all steps through baking, covered, for the first hour.
- Remove from oven and let cool completely. (Keep foil on.)
- Make sure casserole if wrapped well and and refrigerate for up to 2 days.
- On serving day, remove from the fridge 1 hour before baking. Bake uncovered about 35 to 45 minutes or until heated through.
More Potato Recipes
- Baked Sweet Potato (How To Bake Sweet Potatoes)
- The BEST Twice Baked Potatoes
- The BEST Homemade Mashed Potatoes
- Garlic Roasted Potatoes
- Twice Baked Potato Casserole
How To Make Scalloped Potatoes
Loaded Scalloped Potatoes
- 2 tbsp extra virgin olive oil
- 2 onions medium, thinly sliced
- 12 oz bacon cooked and crumbled
- 4 tbsp unsalted butter
- 4 tbsp all purpose flour
- 3 cups whole milk
- 3 lbs potatoes thinly sliced (use Yukon or russet)
- 8 oz cheese I used a combination of sharp cheddar and Gruyere, any cheese will work
- salt and pepper to taste
- Preheat oven to 350F. Lightly grease a 9x13 or deep 9x9 baking dish with butter and set aside.
- Add olive oil to a medium skillet and heat over medium heat. Add thinly sliced onion and salt and pepper, to taste. Cook over medium heat, stirring occasionally until onions become caramel in color. Remove from skillet and set aside.
- Wipe skillet clean and cook bacon until crisp. You can alternatively bake the bacon while the onions are cooking, saving a little time. Remove bacon from skillet, drain grease, and wipe clean again.
- Melt butter over medium heat. Sprinkle flour on top of butter and whisk to form a roux. Cook for 2 minutes.
- Slowly add the milk, whisking constantly. Bring roux to a simmer and let thicken just slightly, about 2 to 3 minutes after coming to a simmer. Remove from heat and set aside.
- Layer half of the potatoes, half of the caramelized onions, half the bacon, half the cheese, and half the sauce, in that order in the prepared baking dish. Repeat.
- Cover baking dish with foil and bake for 1 hour. Remove foil and bak an additional 30 minutes or until potatoes are easily pierced with a fork. Remove from oven and let cool 10 minutes before serving.