If you love loaded baked potatoes, you’re about to fall head over heels for this one. These scalloped potatoes are ultra creamy, cheesy, and layered with crispy bacon, green onions, and two types of melty cheese.
We make this all the time for holidays or Sunday dinners. It’s easy, feeds a crowd, and never—ever—has leftovers.
🥔 Why I Love This Recipe
This dish is pure comfort. I made it once for a family gathering and now it’s requested every single time. It’s rich, cheesy, and you get a little bacon in every bite.
- Feels fancy but super easy
- You can prep ahead
- It works with all kinds of main dishes
- That combo of crispy bacon and creamy cheese? Perfect.
🍽 What You’ll Need
- 3 pounds russet potatoes, peeled and thinly sliced
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 2 cups whole milk, warm
- 1/2 cup sour cream
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 ½ cups shredded sharp cheddar cheese
- 1 cup shredded mozzarella cheese
- 6 slices thick-cut bacon, cooked and crumbled
- 1/4 cup chopped green onions
💡 Pro Tips
- Slice the potatoes very thin (about 1/8 inch) so they cook evenly.
- Warm the milk before adding it to the roux so your sauce doesn’t clump.
- Layer the potatoes like shingles—it helps them cook better and soak in the sauce.
- Cook the bacon until extra crispy—that crunch makes a difference.
- Let the dish rest 10 minutes before serving so everything sets nicely.
🧰 Tools You’ll Need
- Large skillet
- Whisk
- 9×13 baking dish
- Mandoline (optional, for slicing potatoes)
- Mixing bowls
- Measuring cups and spoons
- Rubber spatula
- Foil
🔄 Substitutions & Variations
- Use Yukon gold potatoes instead of russets for a creamier texture.
- Sub Greek yogurt for sour cream for a tangy, lighter twist.
- Use ham instead of bacon—or skip the meat entirely for vegetarian.
- Add sliced jalapeños or hot sauce for a spicy kick.
🕒 Make-Ahead Tips
- You can prep the whole dish the day before, cover it tightly, and bake the next day.
- Or, bake it fully, let it cool, and reheat (covered with foil) at 350°F for 20–25 minutes.
🔥 Instructions
1. Preheat the oven and grease your dish
Preheat oven to 375°F. Grease a 9×13 baking dish with butter or cooking spray.
2. Make the cheese sauce base
In a skillet, melt butter over medium heat. Whisk in flour and cook 1 minute. Slowly whisk in warm milk. Cook until thickened (about 3–5 minutes), then stir in sour cream, garlic powder, onion powder, salt, and pepper.
3. Add the cheeses
Turn off heat. Stir in 1 cup cheddar and 1/2 cup mozzarella. Mix until smooth and melty.
4. Layer the first round of potatoes
Place half of the sliced potatoes in the greased baking dish, overlapping slightly.
5. Add half the sauce, bacon, and green onions
Pour half the cheese sauce over the potatoes. Sprinkle with half the crumbled bacon and green onions.
6. Repeat layers
Layer the remaining potatoes, sauce, bacon, and green onions. Top with the remaining cheddar and mozzarella cheese.
7. Bake
Cover with foil and bake for 35 minutes. Uncover and bake another 20–25 minutes until bubbly and golden.
8. Cool, garnish, and serve
Let cool 10 minutes. Garnish with extra green onions and serve warm.
🧊 Leftovers & Storage
- Store in the fridge, covered, for up to 4 days.
- Reheat individual servings in the microwave or cover and reheat in the oven at 350°F.
🔬 Why This Recipe Works (Quick Science)
- Thin potato slices cook faster and absorb more flavor.
- Making a roux creates a thick, velvety sauce that clings to each layer.
- Bacon and cheese add umami, which makes it savory and satisfying.
- Layering technique ensures every bite is full of flavor and texture.
🍴 Meal Plan Ideas
- Serve with grilled steak or roast chicken for Sunday dinner.
- Add a side of green beans or salad for something fresh.
- Pair with a soup like broccoli cheddar or tomato basil.
😬 Common Mistakes
- Slicing potatoes too thick: They’ll stay crunchy in the middle.
- Using cold milk in the sauce: Can cause curdling.
- Not covering with foil first: It needs steam to cook through.
- Skipping rest time: The sauce needs to set before serving.
🍗 What to Serve With
- Roast chicken
- Grilled or pan-seared steak
- Pork tenderloin
- Meatloaf
- Green salad or roasted veggies
❓ FAQ
Can I use pre-shredded cheese?
Yes, but fresh-grated melts smoother.
Can I make this gluten-free?
Use a 1:1 gluten-free flour blend for the roux.
Do I have to peel the potatoes?
I recommend it for smooth texture, but you can leave the skin on if you like a rustic feel.
Can I freeze this?
It’s best fresh, but you can freeze baked leftovers for up to 2 months.
💬 Final Thoughts
If you love cheesy, cozy, crowd-pleasing dishes—this one’s for you. Make it once and it’ll be in your regular rotation.
Tried it? Leave a comment! I’d love to hear how it turned out—or help if you have any questions!