Quick Recipe Version (TL;DR)
Quick Ingredients
- 8 slices thick-cut bacon (about 10 oz), chopped
- 3 lb Yukon Gold potatoes, thinly sliced (about 1/8-inch)
- 3 tbsp unsalted butter
- 4 cloves garlic, minced
- 2 tbsp all-purpose flour
- 1 1/2 cups whole milk
- 1 1/2 cups heavy cream
- 1 tsp Dijon mustard
- 1 1/2 tsp kosher salt
- 1/2 tsp black pepper
- 1/2 tsp smoked paprika (optional)
- 10 oz sharp cheddar cheese, shredded (about 2 1/2 cups), divided
- 2 tbsp chopped chives (optional, for serving)
Do This
- 1. Heat oven to 375°F. Butter a 9×13-inch baking dish.
- 2. Cook bacon until crisp; drain and reserve 1 tbsp bacon fat (optional).
- 3. Make a quick garlic cream sauce: butter + garlic, whisk in flour, then whisk in milk and cream; simmer 3–5 minutes until lightly thickened. Season and melt in half the cheddar.
- 4. Layer half the potatoes, sauce, cheddar, and bacon; repeat.
- 5. Cover with foil and bake 45 minutes; uncover and bake 25–30 minutes until bubbling and browned at the edges.
- 6. Rest 15 minutes, top with chives, and serve hot.
Why You’ll Love This Recipe
- Classic comfort food: creamy, cheesy potatoes with crisp bacon in every bite.
- The quick stovetop sauce prevents curdling and helps the center bake up silky (not soupy).
- Browned edges plus a tender, creamy middle: the best of both textures.
- Great make-ahead side dish for holidays, potlucks, or cozy weekend dinners.
Grocery List
- Produce: Yukon Gold potatoes (3 lb), garlic (1 head), chives (optional)
- Dairy: unsalted butter, whole milk, heavy cream, sharp cheddar cheese
- Pantry: all-purpose flour, Dijon mustard, kosher salt, black pepper, smoked paprika (optional)
- Meat: thick-cut bacon
Full Ingredients
Main
- Potatoes: 3 lb Yukon Gold potatoes, sliced to about 1/8-inch thick
- Bacon: 8 slices thick-cut bacon (about 10 oz), chopped into 1/2-inch pieces
- Cheddar: 10 oz sharp cheddar cheese, shredded (about 2 1/2 cups), divided
Garlic Cream Sauce
- 3 tbsp unsalted butter (or replace 1 tbsp with reserved bacon fat for extra bacon flavor)
- 4 cloves garlic, minced
- 2 tbsp all-purpose flour
- 1 1/2 cups whole milk
- 1 1/2 cups heavy cream
- 1 tsp Dijon mustard
- 1 1/2 tsp kosher salt
- 1/2 tsp black pepper
- 1/2 tsp smoked paprika (optional)
Optional Finishing
- 2 tbsp chopped chives
Step-by-Step Instructions
Step 1: Prep the oven and pan
Arrange a rack in the center of the oven and preheat to 375°F. Generously grease a 9×13-inch baking dish with a bit of butter.
Tip: If you have nonstick foil, you can use it later to reduce sticking (especially helpful because of the cheese).
Step 2: Cook the bacon until crisp
In a large skillet over medium heat, cook the chopped bacon, stirring occasionally, until crisp, 8–10 minutes.
Use a slotted spoon to transfer bacon to a paper towel-lined plate. If you’d like extra bacon flavor in the sauce, carefully pour off all but about 1 tbsp bacon fat and reserve it (optional).
Step 3: Make the garlic cream sauce (quick béchamel-style)
In a medium saucepan over medium heat, melt 3 tbsp unsalted butter (or use 2 tbsp butter + 1 tbsp reserved bacon fat). Add the minced garlic and cook, stirring, until fragrant, 30–45 seconds (don’t let it brown).
Whisk in the flour and cook, whisking constantly, 1 minute. Slowly whisk in the milk, then whisk in the heavy cream until smooth.
Bring to a gentle simmer and cook, whisking often, until lightly thickened (it should coat the back of a spoon), 3–5 minutes. Whisk in Dijon mustard, salt, black pepper, and smoked paprika (if using).
Remove from heat and stir in 1 1/4 cups of the shredded cheddar (save the rest for layering and topping). Stir until melted and smooth.
Step 4: Slice the potatoes evenly
Slice the potatoes to about 1/8-inch thick so they cook evenly. A mandoline makes quick work and gives you consistent slices, but a sharp knife works fine.
For the creamiest texture, don’t rinse the sliced potatoes; the surface starch helps the sauce cling and set.
Step 5: Layer the potatoes, sauce, cheddar, and bacon
Build two layers for even distribution:
Layer 1: Spread 1/3 cup sauce in the bottom of the baking dish. Add half the potatoes in slightly overlapping rows. Spoon on about half of the remaining sauce, then sprinkle with about 1/2 cup cheddar and half the bacon.
Layer 2: Add the remaining potatoes. Spoon the remaining sauce evenly over the top, pressing gently so the sauce settles between slices. Sprinkle with the remaining cheddar and the remaining bacon.
Step 6: Bake covered, then uncovered for browning
Cover the dish tightly with foil (if using regular foil, lightly grease the foil where it might touch the cheese).
Bake covered for 45 minutes. Remove the foil and continue baking until the top is deeply golden at the edges, the sauce is bubbling, and a knife slides into the center with little resistance, 25–30 minutes.
If you want extra browned edges, bake the final 5 minutes on the upper rack. If you still want more color, broil on High for 1–2 minutes (watch closely; it can go from golden to overdone fast).
Step 7: Rest, garnish, and serve
Let the scalloped potatoes rest for 15 minutes before serving. This helps the sauce thicken up into a creamy (not runny) consistency and makes cleaner slices.
Finish with chopped chives if you like, then scoop or slice into portions and serve hot.
Pro Tips
- Slice thickness matters: Aim for about 1/8-inch. Thicker slices can leave the center undercooked before the top browns.
- Don’t let the sauce boil hard: Keep it at a gentle simmer so it thickens smoothly without scorching.
- Press the layers lightly: After adding sauce, gently press the potatoes so the sauce flows between slices (this prevents dry pockets).
- Check doneness in the center: A thin knife should slide through the middle without crunchy resistance.
- Resting is not optional: The dish will look looser right out of the oven; the 15-minute rest is what gives you that creamy, sliceable center.
Variations
- Spicy jalapeño-bacon version: Add 1 seeded jalapeño, finely diced, to the sauce with the garlic and use half sharp cheddar, half pepper jack.
- Extra-savory cheese blend: Swap 4 oz of the cheddar for 4 oz Gruyère for a nuttier, more classic gratin flavor.
- Allium boost: Add 1/2 cup thin-sliced scallions or 1 small thin-sliced yellow onion layered with the potatoes.
Storage & Make-Ahead
Refrigerate: Cool completely, cover, and refrigerate for up to 4 days.
Reheat: For best texture, reheat in a 350°F oven, covered, until hot in the center, 20–30 minutes. Uncover for the last 5 minutes to re-crisp the top. Individual portions can be microwaved in 60–90 seconds, but the oven keeps the edges nicer.
Make-ahead: Assemble the dish up to 24 hours ahead, cover, and refrigerate. Before baking, let it sit at room temperature for 30 minutes. Bake as directed, adding 5–10 minutes if it’s going in very cold.
Freeze: This dish can be frozen, but the sauce may loosen slightly when thawed. If freezing, cool completely, wrap tightly, and freeze up to 2 months. Thaw overnight in the fridge and reheat at 350°F until bubbling.
Nutrition (per serving)
Approximate per serving (1/8 of pan): 520 calories, 32 g fat, 38 g carbs, 18 g protein, 2 g fiber, 780 mg sodium.
