Easy Scalloped Potatoes with Bacon

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Rich, creamy and delicious, these easy Scalloped Potatoes with Bacon take less than 15 minutes to throw together; then they're baked until perfectly browned and bubbly for the ultimate comfort food!

Potatoes=love. Am I right?

Especially with pieces of crispy bacon and a thick and creamy bechamel sauce. And those little crispy pieces on top after they come out of the oven? Drool....

Food makes me feel good. Whether I'm happy or sad, food is there for me. Is that healthy? Probably not but it's truth.

Either way, these easy scalloped potatoes just make me smile. Perfect for any holiday dinner, or just a lazy Sunday afternoon, I think you guys are going to want these.

Check out these Instant Pot scalloped potatoes.

And if you're a potato lover like me, check out this recipe for the perfect Crispy Roasted Potatoes. Or these super easy air fryer baked potatoes! 

Jump to:

• Why This Recipe Works
• Step By Step Instructions
• Cook's Tips
• FAQs:
• What Type of Potato is Best?
• What is the Difference Between Scalloped and Au Gratin?
• Why Do My Scalloped Potatoes Curdle?
• Can These Potatoes be Made in Advance?
• Storage Instructions
• Freezing Instructions
• Tools Used
• Related Recipes:
• Recipe
• 💬 Comments

Why This Recipe Works

1. Thinly slicing the potatoes enables them to cook through while baking.
2. Using a bechamel sauce makes the potatoes perfectly creamy and prevents the sauce from curdling.
3. Using warmed milk and cream helps keep the bechamel sauce from getting lumpy.
4. Baking the potatoes uncovered for the last 45 minutes enables them to brown and get slightly crisp on top. This is the best part.

Step By Step Instructions

Preheat the oven to 375 degrees. I recommend peeling the potatoes before slicing.

Slice the potatoes about ⅛" thick. Use a mandolin to get the best results.

The slices should be about ⅛" thick.

Heat the butter (or bacon fat) and flour in a skillet over medium heat. Stir continuously until the flour is cooked, about 3 minutes.

Add the onions and cook for 2-3 minutes.

SLOWLY add the warmed milk while stirring constantly to avoid lumps. Do the same with the cream. Add the bacon, salt and pepper and stir to combine. Simmer for 3-5 minutes, until thickened.

Layer the potatoes in a single layer in a 8"x11" baking dish.

Add about ¼ to ½ cup of the bechamel sauce on top.

Continue layering and pour remaining bechamel sauce over the top, making sure all the potatoes are covered in sauce.

Cover the baking dish with foil and bake for 45 minutes. Remove the foil and reduce the oven temperature to 350 degrees. Bake another 45 minutes, until browned and bubbly on top.

Cook's Tips

1. Use a mandolin to make slicing the potatoes easier and to get thin, even sliced potatoes. The potatoes will not cook through if they are not sliced thin enough.
2. Use the bacon fat (3 tbsp.) rendered from cooking the bacon to make the roux. Add additional butter if necessary to make 3 tablespoons total of fat.
3. Make sure the milk and cream are warmed. Adding cold liquid to a roux can cause it to break and become lumpy.
4. Add the milk and cream very slowly while stirring constantly. Adding the liquid too quickly will cause the roux to break and become lumpy.
5. Start with 1 teaspoon of salt and add more to taste if desired. Note the bacon will add salt to the bechamel sauce.
6. Make sure to reserve 1 cup of the bechamel sauce for the top of the potatoes to ensure you have enough for full coverage.

FAQs:

What Type of Potato is Best?

Russet potatoes are the best because they have the most starch, which helps the sauce become thick and creamy. However, Yukons are also good because they hold their shape better. I personally recommend using Russet potatoes.

What is the Difference Between Scalloped and Au Gratin?

Au gratin potatoes typically have cheese while scalloped potatoes do not. Check out this recipe for Au Gratin Potatoes from Jessica Gavin if you're looking for cheesy potatoes.

Why Do My Scalloped Potatoes Curdle?

If your bechamel sauce did not come out smooth and uniform, your potatoes will typically curdle in the oven. High heat causes dairy to curdle, but if you followed the instructions for making the bechamel, you shouldn't have a problem.

If your sauce does curdle, it is still edible, just won't look pretty.

Can These Potatoes be Made in Advance?

The scalloped potatoes can be assembled in advance and stored in the fridge (covered) overnight. Bake according to the recipe instructions when ready.

The potatoes can also be cooked then stored in the fridge for up to 3 days. To reheat, place in a 350 degree oven, covered, for about 10-15 minutes, until heated through. Pop under the broiler for about 3-5 minutes to crisp up the top if desired. **They can also be reheated in the microwave.

Storage Instructions

Scalloped potatoes will keep covered in the fridge for about 3 days.

Freezing Instructions

Scalloped potatoes can be frozen before or after cooking. To freeze before, assemble the potatoes with the bechamel sauce. Wrap tightly in freezer safe plastic wrap and/or foil and store in the freezer. Thaw in the fridge overnight and cook according to the recipe instructions.

To freeze leftovers, place in an airtight container and store in the freezer for up to one month. Reheat in the microwave. **Note that freezing and reheating scalloped potatoes tends to make them mushy and fall apart easier. But the flavor is still good.

Tools Used

1. Baking dish (8"x11")
2. Mandolin slicer

Related Recipes:

Perfect Crispy Roasted Potatoes
Duck Fat Smashed Potatoes
Classic Lyonnaise Potatoes

Rate the recipe and leave a comment to let me know how it turned out!

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