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This home-crafted Packed Scalloped Potatoes dish brings together velvety layers, crunchy bacon, and stretchy melted cheese for a comfort food that hits all the right spots. You'll fall for the perfectly thin potato slices swimming in a creamy garlic sauce, all crowned with tangy cheddar and savory bacon—turning a simple classic into something potato fans can't stop thinking about.
What Makes These Scalloped Potatoes Special
Anyone who loves deep, hearty flavors will go crazy for these potatoes. The smooth sauce works magic with the bacon's smokiness and the sharp bite of cheddar, giving you something that feels like a warm hug on a plate. Baked until it's bubbling with a golden top, this dish works great alongside holiday meals or as the main attraction for a simple family dinner.
What You'll Need for Amazing Scalloped Potatoes
- Potato Components:
- 3 pounds Yukon Gold potatoes, cut into 1/8-inch slices
- 1 large yellow onion, sliced paper-thin
- 1 pound thick-cut bacon, chopped and fried until crunchy
- 3 cups sharp cheddar cheese, freshly shredded
- 1 cup Gruyere cheese, shredded
- Creamy Sauce Base:
- 1/2 cup unsalted butter
- 6 garlic cloves, finely chopped
- 1/2 cup all-purpose flour
- 3 cups whole milk, heated
- 2 cups heavy cream, heated
- 2 cups chicken broth
- 2 teaspoons fresh thyme leaves
- 1 tablespoon Dijon mustard
- 1 teaspoon white pepper
- 1 1/2 teaspoons kosher salt
- Finishing Touches:
- 1/4 cup fresh chives, snipped small
- Extra crunchy bacon pieces
- More shredded cheese to finish
- Tools You'll Want:
- 9x13 baking dish
- Mandoline or good knife
- Large saucepan
- Whisk
- Aluminum foil
Easy Cooking Process
- Get Your Potatoes Ready
- Cut potatoes into even slices with a mandoline. Drop them in cold water for 30 minutes to wash away starch. Pat completely dry with towels.
- Fix Your Bacon
- Chop bacon and fry until crunchy in a big skillet. Take it out with a slotted spoon and keep 2 tablespoons of the fat.
- Whip Up Your Sauce
- Melt butter in a big pot over medium heat. Toss in garlic, cook for 1 minute. Mix in flour, stir for 2 minutes. Slowly pour in warm milk, cream, and broth while stirring non-stop. Add thyme, mustard, salt, and pepper. Let it bubble until thick, about 5 minutes.
- Build Your Casserole
- Grease your 9x13 dish. Start layering: 1/3 potatoes, 1/3 sauce, 1/3 cheese, 1/3 bacon. Do this two more times. Cover with foil.
- Pop It In The Oven
- Bake at 400°F with foil on for 30 minutes. Take foil off, bake another 25-30 minutes until bubbly with a golden top. Let it sit 15 minutes before you dig in.
Prep This Dish Ahead
You can get everything ready up to the baking step a day early. Just wrap it tight with foil and stick it in the fridge. When you're ready to cook, let it warm up on the counter for 30 minutes, then bake as normal but add 10-15 minutes to the covered cooking time. Want to save it longer? Put the whole thing together, wrap it super well in foil and plastic, and freeze it for up to 3 months. Just thaw it in the fridge overnight before cooking.
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Foods That Go Well With It
Enjoy it piping hot with fresh chives and extra bacon bits sprinkled on top. It tastes amazing next to roasted meats, grilled chicken, or just with a simple green salad on the side. For big gatherings, try making twice as much in two separate dishes. Always let it cool down for 15-20 minutes before serving so the sauce can set up and the flavors can really come together.
Fixing Common Problems
Got sauce that's too thick? Just stir in a bit more warm milk or cream. If it's too runny, keep baking it uncovered until it thickens up. You can stop dairy from separating by warming it slowly and never letting it boil. If the top gets too brown too fast, just lay some foil over it loosely. Want an extra crunchy top? Put it under the broiler for 2-3 minutes at the end, but watch it really closely so it doesn't burn.
Frequently Asked Questions
- → Why should potatoes be thinly sliced?
- Cutting them ⅛ inch thick makes sure they cook evenly and turn out soft. Thicker ones might stay undercooked or feel uneven.
- → Can I prep this dish early?
- Yeah, you can assemble it a day before and store it in the fridge. Take it out to warm up a bit before baking for better results.
- → Does covering with foil matter?
- It does. Covering traps steam so the potatoes cook evenly, while uncovering them later crisps up the top perfectly.
- → Which potatoes are the best pick?
- Russets or Yukon Golds work great. Russets thicken the sauce, and Yukon Golds stay buttery and hold their form.
- → Can I swap out the cheese?
- For sure! Sharp cheddar's classic, but Gruyère or Monterey Jack can bring a new twist. Just stick to melt-friendly cheeses.