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If there’s one thing I refuse to serve, it’s bland potatoes! These Cheesy Scalloped Potatoes are layered with a rich, garlicky cream sauce, smoky bacon, and plenty of Gruyère cheese and sharp white cheddar cheese. They’re baked until fork-tender with a gorgeous golden, bubbly crust on top. Honey, these are the kind of potatoes that’ll have everybody scraping the bottom of the dish!
For more potato
One thing about me? I LOVE a potato! Fried, mashed, roasted, potato salad—you name it, I’m eating it! Potatoes can do just about anything, but these Cheesy Scalloped Potatoes might be one of my favorite ways to enjoy them. And listen, everybody who’s tried them LOVES them! They’re made with a rich cream sauce made with smoky bacon, sautéed onions, garlic, and fresh thyme, plus a little Cajun seasoning tossed right onto the potatoes. Because honey, anybody can melt some cheese over potatoes, but making them taste THIS good? That’s where the magic happens!
Cheesy Scalloped Potatoes Recipe Overview
- ⭐ Difficulty: Easy to Moderate
- ⏱️ Prep Time: 30 minutes
- 🥔 Cook Time: 1 hour and 15 minutes
- 🕒 Total Time: 1 hour and 45 minutes, plus resting
- 🍽️ Servings: 8–10
- 🧀 Made With: Yukon Gold potatoes, crispy bacon, Gruyère, white cheddar, heavy cream, garlic, onions, and Cajun seasoning.
- ❤️ Why You’ll Love It: The potatoes are seasoned before baking, so they’re flavorful from the inside out! Plus, everything comes together in one casserole dish that can go straight from the oven to your holiday table.
- 🍗 Perfect For: Thanksgiving, Christmas, Easter, Sunday dinners, and special occasions.
Serve with my baked chicken leg quarters or baked pork tenderloin – you’ll be licking the plate clean!
Table of Contents
Key Ingredients
The full ingredient list and measurements can be found in the recipe card below.
- Yukon Gold potatoes: My preferred potatoes for this recipe! Their naturally buttery flavor and creamy texture make them perfect for scalloped potatoes. They also hold their shape nicely when thinly sliced and baked.
- Bacon: Six slices add a delicious smoky flavor to the dish. I use the drippings to sauté the onions and build the sauce, then save some of the crispy bacon for garnishing.
- Gruyère and white cheddar cheese: Gruyère has a rich, nutty flavor and melts beautifully, while white cheddar adds that sharp, cheesy goodness.
- Whole milk and heavy cream: This combination makes the sauce rich and creamy without relying entirely on heavy cream.
- Chicken bouillon paste and Dijon mustard: Two ingredients that add so much flavor! The bouillon brings savory depth, while Dijon adds a subtle tang that balances the richness of the cheese and cream.
- Cajun seasoning: My little Southern twist! Tossing the potatoes with Cajun seasoning before baking ensures they’re seasoned throughout, not just on top.
How to Make Cheesy Scalloped Potatoes with Bacon
Step 1: Cook the bacon. Cook the chopped bacon in a large skillet until crispy, then reserve half for garnishing.
Step 2: Build the flavor. Add the diced onions to the remaining bacon and drippings and sauté for about 5 minutes, until softened, then add the butter, garlic, fresh thyme, seasonings, and chicken bouillon paste. Cook for 3 minutes, stirring frequently, until fragrant. Sprinkle in the flour and cook for another 2 minutes to remove the raw flour taste.
Step 3: Make the cream sauce. Slowly pour in the whole milk, stirring constantly until smooth. Add the heavy cream, Dijon mustard, seasoned salt, and black pepper. Simmer for 3–4 minutes, until the sauce thickens slightly and coats the back of a spoon. Remove from the heat.
Step 4: Prepare the potatoes. Peel and thinly slice the Russet potatoes into ⅛-inch rounds. It’s helpful to use a mandoline, but you can also use a sharp knife.
Step 5: Season the potatoes. Toss with Cajun seasoning, then add half of the cream sauce and half of each cheese. Gently mix until the potatoes are evenly coated.
Step 6: Assemble and bake. Spread the remaining cream sauce into a 9×13-inch baking dish or deep oven-safe skillet, then arrange the coated potatoes on top. Cover tightly with aluminum foil and bake at 375°F for 45 minutes. Remove the foil, sprinkle with the remaining cheeses, and bake uncovered for another 30 minutes, until the potatoes are fork-tender and the cheese is bubbling.
Step 7: Broil and serve. Broil for 2–3 minutes, watching closely, until the cheese is beautifully golden brown. Let the scalloped potatoes rest for 10–15 minutes to allow the sauce to thicken, then garnish with the reserved crispy bacon and serve!
Britney’s Pro Tips
- Slice the potatoes evenly. Aim for ⅛-inch-thick slices so the potatoes cook at the same rate. I recommend a mandoline for consistent slices, but be sure to use the hand guard!
- Shred your own cheese. Freshly shredded Gruyère and white cheddar generally melt more smoothly than pre-shredded cheese, which can contain anti-caking ingredients.
- Check for tenderness, not just time. Insert a knife into the center of the casserole. It should slide through the potatoes with very little resistance. If the potatoes are still firm, continue baking and check again after 10 minutes.
- Let the potatoes rest after cooking! I know it’s tempting to dig right in, but give the casserole 10–15 minutes to settle. The sauce will thicken as it cools, giving you creamier potatoes that hold together better when served.
What to Serve with Cheesy Scalloped Potatoes
These cheesy scalloped potatoes are right at home on a Southern holiday table! Serve them alongside a juicy roast turkey, brown sugar mustard glazed ham, or my Smothered Pork Chops for a comforting Sunday dinner.
For Thanksgiving or Christmas, I love pairing this with vegetables like Southern Collard Greens with Smoked Turkey or brown sugar honey roasted carrots. And if you’re putting together a big family spread, don’t forget my Grandma’s Baked Mac and Cheese. There’s always room for both on my table!
Scalloped Potatoes FAQs
You don’t have to, but it really helps! Even, thin slices ensure the potatoes cook at the same rate, giving you that perfectly tender texture throughout the dish.
It’s totally up to you! Yukon gold potatoes have thin, tender skins, so you can leave them on for a more rustic look and a little added texture. Just give them a good scrub before slicing!
This usually means the slices were too thick or not evenly cut. It can also happen if your potatoes didn’t bake long enough. Test doneness by inserting a knife; it should slide in easily!
More Potato Side Dish Recipes to Try
Main Course
Brown Butter Garlic and Herb Mashed Potatoes
Appetizers
Garlic Parmesan Smashed Potatoes
Easy Side Dishes
Bourbon Sweet Potato Casserole
Main Course
Green Beans and Potatoes Recipe
If you make these Cheesy Scalloped Potatoes, please leave a star rating and comment below! You can also tag @BritneyBreaksBread on Instagram and use #britneybreaksbread so I can see what you’re cooking. Happy cooking, y’all!
Cheesy Scalloped Potatoes with Bacon
Ingredients
- 6 pieces Bacon
- 1 medium Yellow Onion, (diced)
- 3 tbsp Salted Butter
- 1 tbsp Fresh Thyme, (stems removed)
- 4 cloves Garlic, (diced)
- 2 tsp Onion Powder
- 2 tsp Garlic Powder
- ½ tsp Smoked Paprika
- ⅛ tsp Nutmeg
- 2 tsp Chicken Bouillon Paste
- 3 tbsp Flour
- 1 cup Whole Milk
- 1 1/2 cups Heavy Cream
- 1 tbsp Dijon Mustard
- 1 tsp Seasoned Salt
- 1 tsp Black Pepper
- 3 lbs Yukon Gold Potatoes
- 1 1/2 tsp Cajun Seasoning
- 8 oz Gruyère Cheese, (shredded)
- 8 oz White Cheddar Cheese, (shredded)
Instructions
- Preheat your oven to 350°F. Lightly grease a 9×13-inch baking dish with butter or nonstick cooking spray and set aside. Shred both white cheddar and gruyere cheeses into a bowl. Set aside. 8 oz Gruyère Cheese 8 oz White Cheddar Cheese
- Add the chopped bacon to a large skillet over medium heat. Cook for 6–8 minutes, stirring occasionally, until golden brown and crispy. Remove half of the bacon with a slotted spoon and transfer to a paper towel-lined plate for garnishing. Leave the remaining bacon and drippings in the skillet. 6 pieces Bacon
- Add the diced yellow onion to the skillet and cook for approximately 5 minutes, stirring occasionally, until softened and translucent. 1 medium Yellow Onion
- Add the salted butter, fresh thyme, diced garlic, onion powder, garlic powder, smoked paprika, nutmeg, and chicken bouillon paste. Cook for 3 minutes, stirring constantly, until the garlic is fragrant and the seasonings are well incorporated. Be careful not to let the garlic burn! 3 tbsp Salted Butter 1 tbsp Fresh Thyme 4 cloves Garlic 2 tsp Onion Powder 2 tsp Garlic Powder ½ tsp Smoked Paprika ⅛ tsp Nutmeg 2 tsp Chicken Bouillon Paste
- Sprinkle the flour over the onion mixture and stir continuously for 2 minutes, it should be thick and paste-like. This helps cook out the raw flour taste and creates the base for your creamy cheese sauce. 3 tbsp Flour
- Slowly pour in the whole milk, whisking or stirring constantly to prevent lumps. Use a wooden spoon to scrape up the browned bits from the bottom of the pan – that's where all of the flavor is! Add the heavy cream, Dijon mustard, seasoned salt, and black pepper. Continue cooking for 3–4 minutes, stirring frequently, until the sauce is smooth and slightly thickened. It should lightly coat the back of a spoon. Remove from the heat and set aside. 1 cup Whole Milk 1 1/2 cups Heavy Cream 1 tbsp Dijon Mustard 1 tsp Seasoned Salt 1 tsp Black Pepper
- Rinse the potatoes and pat dry, then peel and slice them into thin, even rounds, about ⅛ inch thick, using a mandoline or sharp knife. Place the sliced potatoes in a large mixing bowl and sprinkle with Cajun seasoning. Toss until evenly coated. 3 lbs Yukon Gold Potatoes 1 1/2 tsp Cajun Seasoning
- Add half of the prepared cream sauce, half of the cheese mixture. Gently toss until every slice is coated in the sauce and cheese.
- Spoon the remaining cream sauce into the bottom of the prepared 9×13-inch baking dish, spreading it evenly. Arrange the coated potato slices on top, layering them evenly throughout the dish. Pour any sauce remaining in the mixing bowl over the potatoes. Cover the baking dish tightly with aluminum foil and bake for 45 minutes. The potatoes will begin to soften as they cook in the creamy sauce.
- Carefully remove the foil and sprinkle the remaining cheeses evenly over the top. Return the dish to the oven, uncovered, and bake for another 30 minutes, or until the potatoes are fork-tender, the sauce is bubbling around the edges, and the cheese is melted and beginning to turn golden brown.
- Switch the oven to broil and cook for approximately 2–3 minutes, until the cheese develops a beautiful golden-brown crust. Keep a close eye on it! The cheese can go from perfectly golden to burnt very quickly.
- Remove the scalloped potatoes from the oven and allow them to rest for 10–15 minutes before serving. This gives the creamy sauce time to thicken and settle so the potatoes hold together better when scooped. If the top of the potatoes looks oily, blot excess oil off with a paper towel. Garnish with the reserved crispy bacon and additional fresh thyme, if desired. Enjoy!
Notes
- Use a mandolin for even slices! This really makes a difference in how evenly your potatoes cook. If the slices are too thick or inconsistent, some layers may stay firm while others overcook. Aim for about ⅛-inch thickness so everything bakes up perfectly tender.
- Whisk the sauce slowly and consistently. When adding the milk and cream, pour slowly and whisk constantly to avoid lumps. This helps create a smooth, velvety sauce that coats every layer of the potatoes!
- Don’t skip the rest time! Letting the dish sit for 15 to 20 minutes after baking helps the sauce set. If you cut into your gruyere scalloped potatoes too soon, it can be a little runny, but with a short rest, you’ll get clean, creamy layers.
- Finish with a quick broil. That final 2 -4 minutes under the broiler gives you those golden, crispy edges you want in scalloped potatoes with gruyere cheese. Just keep a close eye on it so it doesn’t burn!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
