Cheesy Scalloped Potatoes

I’ve been blogging since 2010 and I can’t believe I haven’t shared a recipe for scalloped potatoes. Scalloped potatoes are basically thinly sliced potatoes baked in a cream sauce. To make them more WW friendly, I used low-fat cheddar and 1% milk instead of full-fat cream. Cheddar cheese and crumbled bacon take scalloped potatoes to the next level! No one will know these potatoes weren’t made with all the extra fat. 

Cheesy Scalloped Potatoes

Easter is the next major Food Holiday coming up and you’re going to want to serve these cheesy scalloped potatoes for your meal. Serve this cheesy scalloped potatoes with Air Fryer Steak, Meatloaf, a ham, or even Ina Garten’s recipe for Perfect Roast Chicken. 

If you’ve never made scalloped potatoes before you’ll be surprised at how easy they are! I know I was.

What is the difference between Au Gratin Potatoes and Scalloped Potatoes? 

Scalloped potatoes are layers of thinly sliced potatoes and cooked in a heavy rich cream sauce with herbs. For Gratins, slices of boiled potato are put in a buttered fireproof dish, sprinkled with cheese and browned in the oven or under the grill (broiler) usually with bread crumbs on top. Why didn’t I call this dish a Cheesy Potatoes Gratin? This dish is kind of a combination of the two dishes put together with added gooey cheese and crispy bacon. 

How to Cheesy Scalloped Potatoes 

  1. Preheat oven to 400°. In a large skillet over medium heat, cook bacon until crispy, about 8 minutes. Drain on paper towels.
  2. In another large skillet over medium heat, melt butter. Add garlic and cook until fragrant, about 1 minute. Stir in flour and cook for another minute. Whisk in milk and season with salt and pepper. Simmer until thickened slightly, about 5 minutes. Remove from heat.
  3. Peel potatoes and thinly slice each potato crosswise into thin coins. (A mandolin would work great here.)
  4. Spoon a thin layer of sauce into the bottom of a large casserole dish. Add a single layer of potatoes on top. Spoon more sauce over the potatoes and top with cheese and bacon. Repeat 3 to 4 times, or until the casserole dish is mostly full.
  5. Bake until the sauce is bubbly and the potatoes are very tender, about 1 hour 15 minutes. Let rest for at least 15 minutes before serving

Tips for Scalloped Potatoes 

Slice the potatoes evenly with a mandoline. This will ensure the potatoes are all cooked properly.  Many reviews on scalloped potato recipes claim that their scalloped potatoes were not done or cooked yet after the suggested time the recipe called for. That is because they didn’t bake them long enough in the oven. If a recipe states that it takes 45 minutes or 1 hr and product isn’t done yet then it is your OVENS fault. Not all ovens are created equally.  I’ve moved twice now and had two different ovens to work with and let me tell you they were not the same. One took longer than the other did to cook. 

Don’t like cooking bacon? Use already cooked bacon and heat it up in the microwave for 15 seconds. Much easier and no grease splatter everywhere! 

Can you freeze scalloped potatoes? Sure, can! Freeze them in airtight container for no longer than 3 months. 

Crock Pot Instructions 

Assemble scalloped potatoes as directed but instead of using a casserole dish place all the ingredients in a slow cooker. 

Cook on high for 4 to 5 hours or on low for 8. 

How to make Scalloped Potatoes

Other Potato Recipes 

Cheesy Hashbrown Casserole – aka Funeral Potatoes 

Air Fryer Baked Potatoes

Baked Chicken, Broccoli and Sweet Potatoes 

Red, White, and Blue Rosemary Parmesan Potatoes 

Twice Baked Potatoes with Bacon and Cheddar 

Print

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Cheesy Scalloped Potatoes



  • Author:
    Jenna

  • Prep Time:
    20 min

  • Cook Time:
    1 hr 15 min

  • Total Time:
    1 hr 35 min

  • Yield:
    6 to 8

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 clean
  • 1 c. Low-fat shredded cheddar
  • 1/4 c. finely chopped chives or scallions
  • kosher salt
  • Freshly ground black pepper

Instructions

 

  1. Preheat oven to 400°. In a large skillet over medium heat, cook bacon until crispy, about 8 minutes. Drain on paper towels.

  2. In another large skillet over medium heat, melt butter. Add garlic and cook until fragrant, about 1 minute. Stir in flour and cook for another minute. Whisk in milk and season with salt and pepper. Simmer until thickened slightly, about 5 minutes. Remove from heat.

  3. Peel potatoes and thinly slice each potato crosswise into thin coins. (A mandolin would work great here.)

  4. Spoon a thin layer of sauce into the bottom of a large casserole dish. Add a single layer of potatoes on top. Spoon more sauce over the potatoes and top with cheese and bacon. Repeat 3 to 4 times, or until the casserole dish is mostly full.

  5. Bake until the sauce is bubbly and the potatoes are very tender, about 1 hour 15 minutes. Let rest for at least 15 minutes before serving

  6. Serving Size: 1 cup 

Notes

myWW points: green 6, blue 6, purple 5

  • Category: Medium
  • Method: Oven
  • Cuisine: American

Nutrition

  • Serving Size: 1 cup
  • Calories: 228
  • Sugar: 8.6g
  • Fat: 5.8g
  • Saturated Fat: 3.2g
  • Carbohydrates: 29.6g
  • Fiber: 2.5g
  • Protein: 13.9g

Keywords: cheesy scalloped potatoes

*If you make this recipe please comment and rate the recipe below to let everyone know how it is, or tag me on Instagram! If you want to upload a photo you can do that on Pinterest. Just find the post for it. 

The post Cheesy Scalloped Potatoes appeared first on Recipe Diaries.

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