I’ve been blogging since 2010, and I realized I’d never posted a scalloped potatoes recipe — until now. Scalloped potatoes are simply thinly sliced potatoes baked in a creamy sauce. To keep the dish lighter, I swap full-fat cream for 1% milk and use reduced-fat cheddar. Crispy bacon and sharp cheddar add plenty of flavor, so no one will miss the extra fat. These potatoes are comforting, easy to prepare, and a perfect accompaniment for holiday meals like Easter.
These cheesy scalloped potatoes pair beautifully with Air Fryer Steak, meatloaf, ham, or a roast chicken. If you haven’t made scalloped potatoes before, you’ll be surprised how straightforward they are — mostly slicing, layering, and baking. Read the tips below to ensure even cooking and a creamy finished dish.
How to Make Cheesy Scalloped Potatoes
- Preheat the oven to 400°F (200°C). In a large skillet over medium heat, cook the chopped bacon until crisp, about 8 minutes. Transfer to paper towels to drain.
- In a second large skillet over medium heat, melt the light butter. Add the minced garlic and cook until fragrant, about 1 minute. Stir in the flour and cook for another minute to remove the raw flour taste.
- Whisk in the 1% milk gradually, then season with kosher salt and freshly ground black pepper. Simmer, stirring occasionally, until the sauce thickens slightly, about 4–6 minutes. Remove from heat.
- Peel the potatoes and use a knife or a mandoline to slice them into very thin rounds (about 1/8 inch). Uniform slices help everything cook evenly.
- Spoon a thin layer of the sauce into the bottom of a large casserole dish. Arrange a single layer of potato slices over the sauce, then spoon more sauce over the potatoes and scatter some shredded cheddar and crumbled bacon on top. Repeat the layers until the dish is mostly full, finishing with a sprinkle of cheese and bacon.
- Bake until the sauce is bubbling and the potatoes are tender when pierced with a knife, approximately 1 hour 15 minutes. Remove from the oven and let rest at least 15 minutes so the sauce sets before serving.
Tips for Scalloped Potatoes
1. Choose the right potato. Yukon Golds hold their shape and have a buttery flavor, while Russets are starchy and yield a very tender result. Both work well; choose based on your texture preference.
2. Slice thin and even. Aim for slices about 1/8 inch thick. A mandoline makes this task fast and consistent, which ensures even baking.
3. Season between layers. Lightly salt and pepper each layer and add a little cheese between layers for more depth of flavor. Don’t reserve seasoning only for the top.
4. Let it rest. Allowing the casserole to rest after baking helps the sauce thicken and makes serving neater.
Scalloped Potato Recipe FAQs
Yes. Cool completely, then freeze in an airtight container for up to three months. Thaw overnight in the refrigerator before reheating; you may need to bake a bit longer if reheating from partially frozen.
You can use pre-cooked bacon or crisp store-bought bacon bits. If using pre-cooked, add them near the end of the bake or as a topping so they stay crisp.
Yes. Assemble the layers in a slow cooker and cook on high for 4–5 hours or on low for about 8 hours, until the potatoes are tender. Slow cooker times vary, so check for doneness.
Scalloped potatoes are baked in a creamy sauce and layered, while au gratin typically features sliced potatoes combined with cheese and often finished until browned on top. In practice the terms are used interchangeably by many home cooks, but gratin traditionally has more of a browned, cheesy crust.
Other Potato Recipes
- Cheesy Hashbrown Casserole (Funeral Potatoes)
- Air Fryer Baked Potatoes
- Baked Chicken, Broccoli, and Sweet Potatoes
- Twice Baked Potatoes with Bacon and Cheddar
Ingredients
- 2 slices bacon, chopped into 1″ pieces
- 2 tbsp light butter
- 2 garlic cloves, minced
- 3 tbsp all-purpose flour
- 3 cups low-fat milk (1%)
- 1 lb russet potatoes, rinsed and scrubbed
- 1 cup low-fat shredded cheddar
- 1/4 cup finely chopped chives or scallions
- Kosher salt, to taste
- Freshly ground black pepper, to taste
Instructions
- Preheat oven to 400°F. Cook bacon in a large skillet over medium heat until crispy, then drain on paper towels.
- In another skillet, melt the butter over medium heat. Add garlic and cook 1 minute. Stir in flour and cook 1 minute, then whisk in milk. Season with salt and pepper and simmer until the sauce thickens slightly, about 4–6 minutes. Remove from heat.
- Peel and thinly slice the potatoes. A mandoline is helpful for consistent slices.
- Spoon a thin layer of sauce into a casserole dish. Add a single layer of potatoes, more sauce, some cheese, and bacon. Repeat layers 3–4 times or until the dish is nearly full.
- Bake 1 hour 15 minutes, until the potatoes are tender and the sauce bubbles. Let rest at least 15 minutes before serving.
- Serving size: about 1 cup.
Notes
myWW points: green 6, blue 6, purple 5.
Nutrition (per 1 cup)
- Calories: 228
- Sugar: 8.6 g
- Fat: 5.8 g
- Saturated Fat: 3.2 g
- Carbohydrates: 29.6 g
- Fiber: 2.5 g
- Protein: 13.9 g
If you make this recipe, please leave a comment and rating below or tag the Instagram handle in your post to share a photo.