Cheesy Scalloped Potatoes and Bacon

"I love scalloped and au gratin potatoes. I love bacon. Putting them together makes for some serious comfort food!"
photo by wicked cook 46 photo by wicked cook 46
photo by wicked cook 46
photo by Chef Joey Z. photo by Chef Joey Z.
Ready In:
1hr 15mins




  • Cook bacon until done, but not crispy. Set aside on paper towels to absorb grease and pat dry. Cut into bite sized pieces when cool.
  • Wash potatoes. Bring a large saucepan of water to a boil. Add salt to the boiling water, then add the potatoes. Cook for 10-15 minutes in boiling water (the potatoes will finish cooking in the oven). Set aside and allow to cool. Once you're able to work with the half-cooked potatoes, slice them into 1/2" pieces.
  • In saucepan, melt butter. Saute the onion slices until just tender; remove from pan and set aside. Making sure you still have enough butter in your pan, stir in flour and milk, whisking until smooth. Cook over low heat, stirring/whisking constantly for 1 minute. Add cheese and continue to stir until cheese melts. Stir in 3/4 teaspoon salt and 1/8 teaspoon pepper. Mix in bacon.
  • In a buttered 9x13 quart casserole, layer potatoes, onion, and cheese mixture. Continue to add layers until about one inch from the top, finishing off the top layer with the cheese mixture.
  • Bake in a preheated 350°F oven, covered, for 45 minutes. Take the cover off of the casserole dish, sprinkle with green onions, and bake for another 5 minutes uncovered. Sprinkle lightly with garlic salt before serving, if desired.

Questions & Replies

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  1. wicked cook 46
    I used 10 medium taters and forgot the green onion LOL I cut the milk back to 2 cups approximatly and it was still quite juicy but perfect. Personally unless the large posted listed are massive the 3 1/2 cups of milk would be to much. I did use the ful amount of cheese stated. This is the first time I have ever semi precooked the potatoes for a scallop. We really enjoyed and will make again but with the stated adjustments. Made for PAC Fall 2009
  2. Chef Joey Z.
    Yum, this was really tasty. I added an extra 1/2 onion because I love onions. I used vegan margarine, spelt flour and hemp milk. I also used soy cheddar chees and turkey bacon. I followed the directions as given and the taters were a bit hard, but you know, I liked them that way. With the creamyness of this recipe it didn't matter. I don't think mushy taters would have been better. My DH loved this as he's a real Mr. potato head :) Thanks for the great tasting comfort food.



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