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Loaded Scalloped Potatoes are a decadent side dish for Thanksgiving, Easter, or any occasion when you want a lusciously comforting addition to dinner.
If you love potatoes and other side dishes, be sure to check out my Thanksgiving recipes like my Scalloped Potatoes, Cheesy Boursin Mashed Potatoes, Parmesan Roasted Potatoes, Jiffy Corn Casserole, The Best Mashed Potatoes, Tini’s Macaroni and Cheese, and Honey Butter Cornbread.
Loaded Scalloped Potatoes
Tender, thinly sliced potatoes are topped with a rich, creamy, garlicky bechamel sauce, layers of melty cheese, crispy bacon, and finished off with chives. This takes standard scalloped potatoes and turns them up several notches. You’ll love how comforting this side dish is, and it complements many proteins and other sides. I mean, are there many things that butter, garlic, cream, cheese, bacon, and potatoes don’t mesh well with?
Let’s Talk About the Béchamel Sauce
This rich and creamy bechamel sauce has so much flavor and is unlike anything you’ve ever had in scalloped potatoes. This recipe starts by preparing the sauce in part bacon drippings and part butter (don’t worry, holiday calories don’t count). Then we add a roasted garlic bouillon base for rich, savory flavor, along with lots of fresh onions and garlic.
Of course, we also add seasonings, fresh thyme, and a bit of flour to thicken the sauce. Then, a combination of milk and heavy cream serves as the main base, and we fold in a variety of cheeses, including smoky Gouda, Parmesan, and a spicy cheddar.
Ingredients You Need & Why
Here are the items to grab for making these decadent loaded scalloped potatoes
- Potatoes – Use either Yukon Gold or red potatoes. Russet potatoes are not a good option for this recipe, as they break down into a mushy texture and don’t hold up when baked for long periods.
- Bacon – Strips of bacon are cooked, then crumbled and placed over the top of this cheesy bacon potato casserole. We use the pan drippings as the base of the sauce.
- Butter and Flour – In addition to the bacon, butter and flour are combined to make a roux for the sauce.
- Cream Cheese – this adds a smooth, creamy decadence to the sauce without the heaviness of more heavy cream.
- Cheese – I went a little crazy with my cheese varieties to achieve a complex flavor. I knew I’d use gruyere since it’s a staple in scalloped potatoes. But I also wanted a slight smokiness, so I used Gouda and a little spice, so I selected a habanero cheddar. You can easily stick with just gruyere and cheddar if you prefer, and it will still be delicious.
- Onion and Garlic – We’ll use a whole medium onion and several cloves of garlic.
- Milk and Cream – A combination of whole milk and some heavy cream is the base of the decadent bechamel sauce.
- Roasted Garlic Bouillon – this is the most delicious ingredient! Better Than Bouillon is the only variation I can find. If you cannot find this product, you can skip this ingredient.
- Herbs and Seasonings – a combination of salt and pepper, smoked paprika, dry mustard powder, Italian seasoning, and fresh thyme.
Use A Variety of Cheeses
I absolutely love combining different cheeses in this recipe. I added a smoky element with Gouda, a hint of spice with Habanero cheddar, and a mild nuttiness from the Gruyère. This created a complex flavor that made these cheesy bacon potatoes both interesting and memorable.
Now, to save money, you don’t need to buy three different cheeses. You can easily stick with standard cheddar and gruyere.
How to Make Loaded Scalloped Potatoes (overview)
We will make these cheesy bacon potatoes in four easy steps! Be sure to review the recipe card for the step-by-step directions.
Slice potatoes – thinly slice the peeled potatoes into 1/4″ inch thick slices. It’s very easy to get a uniform size when using a mandoline, but they are so dangerous. So I prefer a “rustic” look and slice my potatoes by hand. Yes, my mandoline came with a safety glove, but who knows where I put it!
Prepare sauce – make the creamy bechamel sauce that starts with cooking the bacon bits and making the sauce right in those drippings – yum!
Assemble: stack the potatoes on their sides in a greased casserole dish, then pour the sauce over the potatoes, working it between the slices.
Bake – we’ll cook them most of the way, then remove from the oven and add the cheese and bacon, then continue baking.
Make Ahead Scalloped Potatoes
Many readers have asked about making recipes ahead this year. Whether it was for my Jiffy Corn Casserole and Southern Mac & Cheese, this question has come up a lot more lately. As the world gets busier and time becomes more sacred, I think we are all getting an earlier start on cooking. Thankfully, these loaded scalloped potatoes can be easily prepared ahead. Here’s how I do it:
Prepare the recipe as directed, even baking this casserole partially. We will bake it until we remove the casserole, then add the layer of cheese and bacon. After adding these, allow the potatoes to cool fully, then cover tightly and refrigerate for up to two days.
When you are ready to serve them, remove them from the fridge 30 minutes before baking (to remove the chill). Then finish baking them in a 375-degree oven until the edges are bubbly and the top is golden brown, about 30 minutes. Top with chives and serve.
Looking for More Side Dish Recipes?
Check out these delicious sides that are perfect for Thanksgiving, Christmas, Easter, and other special dinners:
Scalloped Potatoes (my original recipe)
Cheesy Boursin Mashed Potatoes
Parmesan Roasted Potatoes
Jiffy Corn Casserole
The Best Mashed Potatoes
Tini’s Macaroni and Cheese
Honey Butter Cornbread
I hope you enjoy this recipe for Loaded Scalloped Potatoes. Be sure to comment below with any questions or feedback!
If you make these or any other recipes, don’t forget to tag me on IG @BadBatchBaking to be featured on my story. Seeing your recreations makes my day!
Loaded Scalloped Potatoes
Ingredients
- 3 lbs. gold potatoes or red potatoes peeled and sliced to 1/4 or 1/8 inch thick*
- 8 strips bacon
- 3 tablespoons salted butter
- 1 medium onion finely diced
- 5 cloves garlic minced
- 3 tablespoons flour
- 3 cups whole milk
- 1 cup heavy cream
- 1 tablespoon roasted garlic base by Better Than Bouillon
- 2 ounces cream cheese softened
- 4 ounces sharp cheddar shredded (I used habanero cheddar for a little kick)
- 4 ounces gruyere shredded
- 4 ounces smoked gouda shredded
- 1/3 cup chives minced
Seasonings
- 1 tablespoon fresh thyme leaves
- 2 tsp Italian seasoning
- 1 tsp smoked paprika
- 1 tsp dry mustard powder
- 1 tsp freshly cracked pepper
- 1/2 tsp salt be careful adding more as cheese and bacon contain salt
Instructions
- Preheat the oven to 375 degrees.
- In a large dutch oven or 5-quart braiser, add bacon and cook until crispy. Set aside and crumble. Remove most of the pan drippings, leaving behind two tablespoons.
- Over medium heat, add the butter and let it melt. Sauté onions and garlic until softened, about 5 minutes. Sprinkle over the flour and stir for 1 minute. Slowly add the milk and cream in increments, stirring as you go. Stir in the roasted garlic base, seasonings, and thyme.
- Add in the cream cheese and whisk until it melts into the sauce.
- Bring the mixture to a low boil then remove from the heat and add half of each cheese, and stir until it melts into the sauce. Spread a thin layer of sauce evenly into the bottom of a 3-quart greased casserole dish.
- Create stacks of thinly sliced potatoes and lay them in the pan on their sides. Repeat to create rows of potatoes. Pour over the remaining sauce, gently separating the stacks to work it in between the slices.
- Place uncovered in the oven for 40 minutes or until potatoes are nearly fork-tender. Remove from the oven and top with remaining cheese and bacon. Cook for another 20 minutes or until potatoes are fork-tender and the top is golden brown.
- Use a folded paper towel to tap the surface of the casserole to remove any oil that is sitting on top. Sprinkle over the chives and allow the potatoes to sit for 10 minutes to allow the sauce to thicken again before serving.
Notes
- Avoid using russet potatoes as they will not hold up as well as yukon gold or red potatoes. You can slice them to 1/4 inch thickness, as shown in my photos. Or go a bit thinner to 1/8 of an inch which is more easily achieved using a mandoline.
- 4 ounces of cheese that’s been shredded is equal to about 1 cup.
We did a test run of this recipe today before Thanksgiving. I halved it and it worked perfectly. Let me say – this was incredibly delicious. Way better than we thought. I cannot wait to see how it reheats tomorrow, I know the flavors will intensify.
As soon as I saw this on my TikTok feed I came straight to your site. This is a must-make for Thanksgiving. INSANE