Buttery Yukon golds layered with cream sauce, crispy bacon, caramelized onions, and melty cheese heaven. This decadent twist on classic scalloped potatoes is everything a comfort food should be: rich, savory, and irresistibly creamy. Perfect for holidays, potlucks, or any time you want a side dish that steals the show.

Why You’ll Love This Recipe

Loaded Scalloped Potatoes take the classic dish to a new level of indulgence with the addition of smoky bacon, sweet caramelized onions, and a hearty blend of cheeses. Each bite is layered with flavor and creamy texture. It’s a crowd-pleaser that pairs beautifully with roasts, grilled meats, or as a standalone comfort meal.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

3 lbs Yukon Gold potatoes, thinly sliced
2 medium onions, thinly sliced
6 slices bacon, cooked and crumbled
3 tablespoons unsalted butter
3 tablespoons all-purpose flour
2 cups whole milk
1 cup heavy cream
1½ cups shredded sharp cheddar cheese
½ cup shredded mozzarella cheese
½ cup grated Parmesan cheese
1 teaspoon garlic powder
1 teaspoon salt
½ teaspoon black pepper
1 tablespoon chopped fresh chives (optional, for garnish)

directions

Preheat the oven:
Preheat to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
Caramelize the onions:
In a large skillet over medium heat, melt 1 tablespoon of the butter. Add sliced onions and cook, stirring occasionally, for 10–15 minutes until golden and soft. Remove from heat and set aside.
Make the cream sauce:
In a saucepan, melt the remaining 2 tablespoons of butter over medium heat. Whisk in the flour and cook for 1 minute to form a roux.
Gradually whisk in the milk and cream, stirring constantly until thickened (about 3–5 minutes).
Add garlic powder, salt, and pepper. Stir in half the cheddar and mozzarella cheese until melted and smooth.
Assemble the dish:
Layer half the sliced potatoes in the bottom of the baking dish. Top with half the caramelized onions and half the crumbled bacon. Pour half the cheese sauce evenly over the top.
Repeat with remaining potatoes, onions, bacon, and cheese sauce.
Sprinkle the remaining cheddar, mozzarella, and Parmesan cheese on top.
Bake:
Cover with foil and bake for 40 minutes. Remove foil and bake for an additional 20–25 minutes, or until golden brown and bubbly. A knife should easily pierce the potatoes.
Garnish and serve:
Let the dish rest for 10–15 minutes before serving. Garnish with chopped chives if desired.

Servings and timing

Servings: 8
Prep Time: 25 minutes
Cook Time: 1 hour 5 minutes
Rest Time: 10–15 minutes
Total Time: About 1 hour 45 minutes
Calories: Approximately 500–550 kcal per serving

Variations

Loaded Baked Potato Style: Top with sour cream and green onions after baking.
Spicy Version: Add chopped jalapeños or a pinch of cayenne to the cream sauce.
Ham and Cheese: Substitute bacon with diced ham for a hearty twist.
Herbaceous Touch: Mix in fresh thyme or rosemary for added depth.
Lighter Version: Use half-and-half or 2% milk in place of cream, and reduce the cheese slightly.

storage/reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the oven at 350°F until warmed through or microwave in short intervals. This dish can also be frozen after baking—wrap tightly and store for up to 2 months. Thaw overnight and reheat until bubbly.

FAQs

Can I slice the potatoes ahead of time?

Yes, but soak them in water to prevent browning, then drain and pat dry before layering.

Can I use a different type of potato?

Yes, russet or red potatoes can be used, but Yukon Golds offer the best creamy texture.

Can I make this dish ahead of time?

Yes, assemble up to 24 hours ahead, cover, and refrigerate. Add 10–15 minutes to baking time if cold.

What’s the best cheese to use?

Sharp cheddar provides bold flavor; mozzarella adds meltiness, and Parmesan boosts the savory profile.

How do I prevent a watery sauce?

Use full-fat dairy and cook the sauce until thickened. Layer drained potatoes to avoid excess moisture.

Can I use pre-shredded cheese?

Yes, but freshly shredded cheese melts smoother and is preferred.

Can I make this vegetarian?

Omit the bacon or use a plant-based bacon alternative.

How do I know when it’s done?

The top should be golden and bubbly, and a knife should slide easily through the potatoes.

Can I add vegetables?

Yes, layer in thinly sliced mushrooms or spinach for added flavor and texture.

What should I serve this with?

Perfect with roast chicken, pork chops, steak, or as part of a holiday spread.

Conclusion

Loaded Scalloped Potatoes are the ultimate comfort food side dish, combining creamy layers, savory bacon, and gooey cheese in every forkful. Ideal for holidays or hearty meals, this dish will have everyone coming back for seconds—and asking for the recipe.