Cheesy Bacon Topped Scalloped Potatoes (with sour cream)

These scalloped potatoes are one of the ultimate comfort foods. Made with loads of shredded cheddar cheese, a parmesan and sour cream based sauce, then topped with crispy crumbled bacon, the leftovers are good enough to keep snacking on throughout the day! This scalloped potato recipe makes enough for a 13 by 9 inch baking dish, which is perfect for hosting and for holiday meals such as Easter or Christmas. If you prefer to use your slow cooker, you may also enjoy my recipe for slow cooker scalloped potatoes. Be sure to give our Amish style mashed potatoes, Amish bread stuffing, pineapple citrus glazed ham and brown sugar glazed carrots a try for your holiday meal as well!

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Cheesy bacon topped scalloped potatoes (9 by 13 inch)

Cheesy Bacon Topped Scalloped Potatoes

marilynpeight
These scalloped potatoes are the ultimate side dish for holiday occasions or hosting events. The parmesan and sour cream based sauce paired with cheddar cheese and bacon, makes these scalloped potatoes totally worth the prep work!
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Prep Time 20 minutes
Cook Time 1 hour
Course Main Course
Cuisine American
Servings 8

Equipment

  • 9 by 13 inch baking dish (linked below)
  • Cutting board (linked below)
  • Chef's knife (linked below)
  • Potato peeler (linked below)

Ingredients
  

  • 5-6 large russet potatoes enough for two layers of scalloped potatoes in a 9 by 13 inch baking dish.
  • salt and pepper
  • 2 cups shredded cheddar cheese can add more or less

For the parmesan and sour cream sauce:

  • 2 tablespoons butter
  • 2 tablespoons flour
  • 2 3/4 -3 cups whole milk *see note
  • 1/2 cup grated parmesan
  • 1 teaspoon Italian seasoning
  • 1 teaspoon garlic salt or 1/2 teaspoon garlic powder and 1/2 teaspoon salt
  • 1 cup sour cream

Toppings:

  • Shredded cheddar cheese
  • 4-5 slices cooked and crumbled bacon

Instructions
 

Preheat oven to 375:

  • Melt butter in a large saucepan, then whisk in the flour to make a roux. Add 2 3/4 cups milk and bring the mixture to a slow boil, whisking rapidly until thickened. Stir in the seasonings and parmesan cheese, then continue cooking for another minute or two over medium-low heat. Remove from heat and whisk in sour cream, adding the remaining milk if needed (*see note).
  • Peel and thinly slice the potatoes, then layer half of the potatoes in the bottom of a 13 by 9 inch baking dish. Season the layer of potatoes with salt and pepper, then sprinkle one cup of shredded cheddar cheese on top. Repeat the layer with the remaining potatoes, salt, pepper and shredded cheese, then pour the sauce over top, ensuring all the potatoes are evenly covered.
  • Cover the potatoes in foil and bake in the preheated oven for 30 minutes. After 30 minutes, remove the foil and continue baking the potatoes until softened (another 30-40 minutes). Top the hot scalloped potatoes with additional shredded cheese and crumbled bacon, then return to the oven and broil until the cheese has melted and is beginning to brown. The cheese and bacon can also be added at the last 10 minutes of baking if you wish to skip the broiling step. Allow to cool slightly and enjoy!

Notes

I usually add the full 3 cups of milk because we like our potatoes saucy. If you prefer less sauce, you can reduce the amount of milk added, or add another 1/2-1 tablespoon of flour to the roux to thicken up the sauce. 
Additional notes and step by step photos below. 
 
Keyword Scalloped potatoes, with bacon, sour cream sauce, 9 by 13 inch pan, baked
Tried this recipe?Let us know how it was!

Equipment needed for these bacon topped scalloped potatoes:

  • 9 by 13 inch baking dish You will need a 9 by 13 inch baking dish to hold the amount of potatoes, sauce and cheese this recipe produces.
  • Cutting board A cutting board is nice to have for thinly slicing the potatoes. You can also use a Mandolin food slicer if it comes with a potato slicer for scalloped potatoes.
  • Chef’s knife A chef’s knife is nice to have for thinly slicing the potatoes and for lots of other chopping ventures.
  • Potato peeler I like to use a potato peeler to remove the potato skins and blemishes before thinly slicing them for this scalloped potato dish.

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Ingredients needed for these cheesy scalloped potatoes with bacon: potatoes, milk, butter, sour cream, grated parmesan cheese, Italian seasoning, garlic salt (or a blend of garlic powder and salt), bacon, shredded cheese, flour, salt and pepper (not shown).

Can I add ham to these scalloped potatoes?

Yes, cooked and cubed or diced deli ham can be added with the cheese layer. This will give your scalloped potatoes more protein and flavor. If you ham is fairly salty, you may wish to reduce the amount of salt added to the potato layers.

Step 1-2: Melt butter in a large saucepan, then whisk in the flour to make a roux. Add 2 3/4 cups milk and bring the mixture to a slow boil, whisking rapidly until thickened. Stir in the seasonings and parmesan cheese, then continue cooking for another minute or two over medium-low heat. Remove from heat and whisk in sour cream, adding the remaining milk if needed. Peel and thinly slice the potatoes, then layer half of the potatoes in the bottom of a 13 by 9 inch baking dish. Season the layer of potatoes with salt and pepper, then sprinkle one cup of shredded cheddar cheese on top. Repeat layering the remaining potatoes, salt, pepper and shredded cheese, then pour the sauce over top, ensuring the potatoes are evenly covered.

Step 3: Cover the potatoes in foil and bake in the preheated oven for 30 minutes. After 30 minutes, remove the foil and continue baking the potatoes until softened (another 30-40 minutes). Top the hot scalloped potatoes with additional shredded cheese and crumbled bacon, then return to the oven and broil until the cheese has melted and is beginning to brown.

Can I add the cheese when removing the foil before the last 30 minutes?

You can, but the sauce tends to bubble up a good bit and the cheese will soak under the sauce, leaving a not-so-nice finish on the scalloped potatoes. My preference is to wait until the sauce has thickened a bit and the potatoes are softened to add the cheese and bacon topping. You can do this at the last 5-10 minutes of baking, or you can broil the potatoes with the cheese and bacon topping for a more crisp finish.

Storage for these Cheesy Scalloped Potatoes with Bacon:

leftover scalloped potatoes can be kept refrigerated for up to five days or frozen (if fully cooked) for up to 2-3 weeks. Freezing the potatoes for longer than several weeks can cause them to become discolored. Be sure to wrap the potatoes tightly for storage, or place them into an airtight container with a lid for best results.

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