Cheesy Scalloped Potatoes

Close-up of loaded scalloped potatoes in a white dish, topped with cheese and bacon, with a serving spoon.

4.60 from 86 votes

Cheesy Scalloped Potatoes

Thin slices of Yukon Gold baked in a garlicky cream sauce with sharp cheddar and bacon. There's plenty of sauce, and it sets as it cools so every scoop is creamy right to the bottom of the pan.

Prep Time35

Cook Time1 30

Resting Time20

Total Time2 25

Course: Side Dish

Cuisine: American

Keyword: loaded scalloped potatoes, scalloped potatoes

Servings:

Calories: 622kcal

Author: Joanna Cismaru

Ingredients

4 tablespoons butter unsalted
3 cloves garlic minced
4 tablespoons all-purpose flour
2 cups chicken broth low sodium
2 cups heavy cream
1¾ teaspoon salt divided
½ teaspoon black pepper
⅛ teaspoon ground nutmeg
3 pounds Yukon Gold potatoes peeled and sliced ⅛ inch thick
4 cups sharp cheddar cheese shredded
12 slices bacon cooked and crumbled
2 tablespoon chives chopped

US Customary - Metric

Instructions

Preheat your oven to 375°F (190°C). Have a 9 by 13 inch baking dish ready. There's no need to grease it.
Cook the 12 slices of bacon in a large skillet over medium heat until crisp, in 2 batches if needed. Drain on paper towels, crumble, and set aside.
Peel the 3 pounds of Yukon Gold potatoes and slice them ⅛ inch thick, using a mandoline if you have one. If you're not using them right away, keep the slices in cold water, then drain and dry them well before layering.
Melt the 4 tablespoons of butter in a saucepan over medium heat. Add the 3 minced garlic cloves and cook for 30 seconds until fragrant.
Sprinkle the 4 tablespoons of flour over the butter and whisk for 1 to 2 minutes. It will look like a thick paste. Pour in the 2 cups of chicken broth gradually, whisking constantly until smooth.
Whisk in the 2 cups of heavy cream.
Season with 1½ teaspoons of the salt, the ½ teaspoon pepper, and the ⅛ teaspoon nutmeg. Bring to a simmer and cook 2 minutes, until the sauce coats the back of a spoon. Remove from the heat.
Spread 2 ladlefuls of sauce over the bottom of the baking dish. Arrange a third of the potato slices over it in an even layer and sprinkle with a pinch of the remaining ¼ teaspoon salt. Ladle sauce over to cover, then top with 1⅓ cups of the cheddar and a third of the bacon.
Repeat step 8 two more times, finishing with sauce, cheddar, and bacon on top. Sprinkle 1 tablespoon of the chives over the surface.
Cover the dish tightly with foil and bake for 45 minutes. Remove the foil and bake for another 45 minutes, until the potatoes are fork tender and the top is golden and bubbling. If the potatoes are tender but the top needs color, bake 5 to 10 minutes longer.
Let the dish rest on a rack for 20 minutes before serving. This is when the sauce sets.
Sprinkle with the remaining 1 tablespoon of chives and serve warm.

Video

Notes

Potatoes: Yukon Gold holds its shape through the long bake and stays in distinct layers. Russets work too and give a softer, thicker result.
Slice thickness: Keep every slice at ⅛ inch. Uneven slices are the most common reason some potatoes end up firm while others turn to mush.
Cheese: Grate it from a block. Bagged shredded cheese is coated to stop it clumping, and that coating makes the sauce grainy.
The rest is not optional: Twenty minutes on the counter is what turns a loose sauce into a creamy one. Cut it sooner and it'll run.
Make ahead: Assemble, cover, and refrigerate up to 1 day. Bake from cold and add 10 to 15 minutes to the covered time.
Freezing: Assemble, cover tightly, and freeze up to 3 months. Bake from frozen, adding about 30 minutes, and uncover for the last 15.
Leftovers: Up to 4 days in the fridge. Reheat covered at 350°F for 20 to 25 minutes with a splash of cream over the top.

Nutrition