Bacon and Cheddar Scalloped Potatoes

Everyone seems to have their own version of scalloped potatoes. I like to make mine with bacon and cheddar.
Bacon and cheddar are quite possibly one of the happiest couples I have ever seen!
This is a very rich dish, so please share the love!
Don’t put a huge pile of these on your plate or try to run off with half the pan. Your thighs will punish you later, I can attest!


Bacon and Cheddar Scalloped Potatoes

Serves 6 to 8.


  • 5 large Russet potatoes (baking size), peeled and thinly sliced to 1/8″ thickness
  • 1 sweet onion, finely chopped
  • 4 Tbs butter
  • 1/4 cup flour
  • 1 1/2 cups chicken stock
  • 3/4 cup heavy cream
  • 2 cups freshly grated cheddar cheese
  • 1/2 tsp kosher salt
  • 1/2 tsp garlic powder
  • 1 tsp black pepper
  • 1 tsp paprika, plus additional for garnish
  • 1 cup bacon cooked, chopped, divided


  1. Wash potatoes; peel, slice, and set aside.
  2. In over med/low heat. melt butter in a large skillet .
    Add onion; increase heat to medium, and cook for several minutes.
  3. *if necessary, add more butter during this process.
    When onions are tender, sprinkle with 1/4 cup flour, stirring as you go.
  4. Slowly whisk in chicken stock. Heat until lightly bubbling.
  5. Whisk in cream and cheddar cheese, quickly stirring as you go.
  6. Reduce heat to very low, and season with salt, pepper, garlic powder and paprika. *Taste to see if you’d like more salt.
  7. Layer half of your sliced potatoes in shallow casserole dish, so that they are overlapping each other. Spoon half of your onion/cheese sauce on top. Sprinkle with half bacon.
  8. Repeat with remaining half of potatoes, onion/cheese sauce.
  9. Top with cover with remaining bacon.
  10. Cover with foil. Bake at 375 degrees for 1 hour; removing foil last 10 minutes, so that potatoes and sauce can brown a bit.
    Best served piping hot.
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Bacon and Cheddar Scalloped Potatoes
Bacon and Cheddar Scalloped Potatoes

Slightly adapted from: Dishing With leslie.

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