Loaded Bacon Cheddar Scalloped Potatoes Tips, FAQ & printable recipe

Tips for success

For an even richer flavor, consider sautéing the diced onions in a small amount of butter before adding them to the layers. This step caramelizes the natural sugars in the onions, adding a deeper sweetness that complements the smoky bacon.

Additionally, if the top layer of cheese does not brown sufficiently, you can carefully transfer the finished potatoes to an oven-safe dish and place them under a broiler for two to three minutes until the cheese is bubbling and golden-brown.

Consistency is key when it comes to the starch release. By using a mandoline, you ensure that every potato slice is cooked to the same degree of tenderness. If you find the sauce is too thick after cooking, you can stir in a splash of warm milk or heavy cream to adjust the consistency to your preference. Always taste the dish for seasoning before serving, adding a touch of freshly ground black pepper or a pinch of salt if necessary to balance the richness of the cheese.

Variations

• Herb-Infused Potatoes: Add two tablespoons of finely chopped fresh thyme and rosemary to the cream sauce before pouring it over the potatoes to add an earthy, aromatic dimension.
• Spicy Loaded Potatoes: Stir in one teaspoon of red pepper flakes or diced jalapeños into the layers to provide a subtle heat that cuts through the creamy, cheesy base.

Storage and make-ahead

Fridge

Store in an airtight container for up to 3 days.

Freezer

Freezing is not recommended as the cream sauce may separate and the potatoes can become mushy upon thawing.

Reheat

Reheat individual portions in the microwave until hot, or warm in an oven at 350°F (175°C) until heated through.

Allow any leftovers to cool to room temperature for no more than two hours before transferring them to an airtight container. Properly stored, the scalloped potatoes will remain fresh in the refrigerator for up to three days.

When storing, try to keep the potato slices intact as much as possible to maintain the structure for reheating. Avoid storing in the slow cooker insert, as this can lead to uneven cooling and potential spoilage due to the large mass of the ceramic container.

You can prepare the potato and onion layers up to 24 hours in advance. Keep the sliced potatoes submerged in a bowl of cold water in the refrigerator to prevent oxidation, then drain and pat dry thoroughly before layering.

Assemble the dish completely, cover, and refrigerate. When ready to cook, add the cream sauce and proceed with the five-hour cooking time. Note that starting with cold ingredients may require an additional 30 to 45 minutes of cooking time to reach the desired tenderness.

Serving ideas

Serve these scalloped potatoes as a hearty side dish alongside roasted meats, such as a whole-cut roast beef or a simple pan-seared pork chop. The richness of the potato casserole pairs exceptionally well with a crisp, acidic side salad featuring a vinaigrette dressing, which helps to cut through the heavy cream and cheese. The dish is also substantial enough to serve as a vegetarian main course when paired with a side of steamed green beans or roasted asparagus.

When plating, use a wide spatula to ensure you capture a full square of the potato layers, including the golden, cheesy top. For a professional presentation, garnish each plate individually rather than topping the entire slow cooker.

This allows guests to customize their portions with the sour cream, bacon bits, and scallions to their liking. Serving immediately while the potatoes are piping hot ensures the best texture and the most satisfying experience for your diners.

Frequently asked questions

Recipe card

Loaded Bacon Cheddar Scalloped Potatoes

Prep 20 minCook 5 hRest 10 minTotal 5 h 30 minServes 8

Ingredients

• 4 lb Russet potatoes, mandoline-sliced
• 2 cups sharp cheddar cheese, shredded
• 1 cup smoky bacon, crumbled
• 1 cup sweet onion, diced
• 2 cups heavy garlic cream
• 1/2 cup crispy bacon bits, for serving
• 1/2 cup sour cream, for serving
• 1/4 cup fresh scallions, for serving

Instructions

1. Using a mandoline slicer, carefully slice the Russet potatoes into thin, uniform rounds. Begin assembling the dish by creating a layer of sliced potatoes at the bottom of the 6-quart slow cooker. Evenly distribute a portion of the diced sweet onion, crumbled bacon, and shredded sharp cheddar over the potato layer. Repeat these layers until all ingredients are used, ensuring the final layer is topped with cheese.
2. Pour the heavy garlic cream evenly over the layered potato mixture, ensuring it reaches the bottom of the slow cooker to prevent sticking. Cover with the lid and set the slow cooker to the LOW setting. Allow the potatoes to cook undisturbed for five hours. During this time, the cream will thicken and the cheese will melt, creating a velvety sauce that binds the tender potatoes together.
3. Once the potatoes are tender and the sauce is thick and golden, turn off the slow cooker. Carefully lift a portion of the scalloped potatoes using a spatula, ensuring you include plenty of the creamy sauce and melted cheese. Plate the potatoes and top each serving with a dollop of sour cream, a sprinkle of extra crispy bacon bits, and freshly sliced scallions. Serve immediately while hot.

Contains: milk

Estimated nutrition per serving

Calories

420

Protein

12.5 g

Carbohydrates

38 g

Fat

26 g

Fiber

3.5 g

Sugar

2 g

Sodium

650 mg

Automatic estimate from the ingredient list, not laboratory-verified.