Cheesy Bacon Scalloped Potatoes

These Cheesy Bacon Scalloped Potatoes are an easy and delicious side dish. They feature tender potatoes mixed in a rich cheese sauce and topped with crispy bacon. They pair with pretty much any meat, so they are on our menu a lot. So, let’s get down to the details!

How To Make Cheesy Bacon Scalloped Potatoes 

First, preheat the oven to 350 degrees. Then, cook 6 slices of bacon until crispy, crumble it into small pieces, and set it aside for now. Then, peel and slice 4 russet potatoes into ½ inch slices. Bring a large pot of water to boil and season the water with 1 tablespoon of chicken bouillon powder. Adding chicken bouillon powder while the potatoes are cooking will ensure they are flavorful. Then, add the sliced potatoes to the pot and boil for 7-8 minutes or until they are just starting to become fork-tender. Strain the water and set aside. 

Next, in a pot over medium heat add the butter and allow it to melt. Add the flour and whisk until it is well combined and bubbly. Allow the flour to cook for 2 minutes. Then, add the heavy whipping cream and whisk until it’s well combined with the flour mixture. Add 2 cups of cheddar cheese and stir constantly until all the cheese has melted. Turn off the heat and set aside.

Then, in a 7×11 casserole dish add the potatoes and top with the cheese sauce. Carefully stir the cheese sauce and potatoes together. Be careful not to break the potatoes into pieces. Top with ½ cup cheese and bacon pieces. Bake at 350 degrees for 25-30 minutes until bubbly and slightly golden brown. Allow it to cool for 10-15 minutes and enjoy these Cheesy Bacon Scalloped Potatoes! 

Cheesy Bacon Scalloped Potatoes

These Cheesy Bacon Scalloped Potatoes feature tender potatoes mixed in a rich cheese sauce and topped with crispy bacon.

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Adjust ServingsServings: 6

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Ingredients

• 4 russet potatoes peeled and thinly sliced
• 1 tablespoon Chicken Bouillion Powder
• 4 tablespoons butter
• 3 tablespoons all-purpose flour
• 2 1/2 cups cheddar cheese
• 6 slices of bacon cooked and crumbled
• 2 cups heavy whipping cream

Instructions

• Preheat oven to 350 degrees. Cook bacon and crumble it into small pieces, set aside. Start by peeling and thinly slicing the russet potatoes into ½ inch slices. Bring a large pot of water to boil and season water with chicken bouillon powder. Add the sliced potatoes to the pot and boil for 7-8 minutes or until they are starting to become fork tender. Strain water and set aside.
• In a pot over medium heat add the butter and allow to melt. Add flour and whisk until well combined and bubbly. Allow to cook for 2 minutes. Add heavy whipping cream and whisk until well combined with flour mixture. Add 2 cups of cheddar cheese and stir constantly until all the cheese has melted. Turn off heat and set aside.
• In a 7x11 casserole dish add the potatoes and top with the cheese sauce. Carefully stir the cheese sauce and potatoes together. Top with ½ cup cheese and bacon pieces. Bake at 350 degrees for 25-30 minutes until bubbly and slightly golden brown. Allow to cool for 10-15 minutes and enjoy!

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