Best 18 Bacon Scalloped Potatoes Recipes

CHEESY SCALLOPED POTATOES AND BACON

Steps:

• Cook bacon until done, but not crispy. Set aside on paper towels to absorb grease and pat dry. Cut into bite sized pieces when cool.
• Wash potatoes. Bring a large saucepan of water to a boil. Add salt to the boiling water, then add the potatoes. Cook for 10-15 minutes in boiling water (the potatoes will finish cooking in the oven). Set aside and allow to cool. Once you're able to work with the half-cooked potatoes, slice them into 1/2" pieces.
• In saucepan, melt butter. Saute the onion slices until just tender; remove from pan and set aside. Making sure you still have enough butter in your pan, stir in flour and milk, whisking until smooth. Cook over low heat, stirring/whisking constantly for 1 minute. Add cheese and continue to stir until cheese melts. Stir in 3/4 teaspoon salt and 1/8 teaspoon pepper. Mix in bacon.
• In a buttered 9x13 quart casserole, layer potatoes, onion, and cheese mixture. Continue to add layers until about one inch from the top, finishing off the top layer with the cheese mixture.
• Bake in a preheated 350°F oven, covered, for 45 minutes. Take the cover off of the casserole dish, sprinkle with green onions, and bake for another 5 minutes uncovered. Sprinkle lightly with garlic salt before serving, if desired.

BACON SCALLOPED POTATOES

Steps:

• In a small saucepan, melt butter. Stir in flour and salt until smooth. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened., In a greased 1-qt. baking dish, layer the potatoes and onions. Pour white sauce over the top. Cover and bake at 350° for 65-75 minutes or until potatoes are tender. Sprinkle with bacon.

SWISS CHEESE AND BACON SCALLOPED POTATOES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Butter an 8-cup casserole dish.
• Combine onion, Swiss cheese, bacon, flour, salt, and pepper in a bowl.
• Spread 1/3 of the potatoes into the bottom of the prepared casserole dish and top with 1/3 of the cheese mixture. Repeat layering twice, ending with cheese mixture. Pour heated half-and-half over top layer. Cover dish with aluminum foil.
• Bake in the preheated oven for 45 minutes. Remove foil and continue baking until potatoes are tender, 25 to 30 minutes.

CHEESY BACON SCALLOPED POTATOES

Steps:

• Peel and slice potatoes and set aside in a bowl of cold water.
• Saute onion with 1 tablespoons butter until golden. Add garlic and continue to saute until garlic is lightly colored. Remove from heat and set aside.
• In small sauce pan melt 2 tablespoons butter add 3 tablespoons flour. Stir constantly until mixture begins to bubble. Slowly add milk and stir constantly bringing sauce to a boil. Reduce heat and simmer for 2-4 minutes until sauce is thickened.
• Drain potatoes. Spray or grease 2 qt casserole dish and add potatoes, sauteed onions/garlic, and pour sauce over potatoes. Salt and pepper to taste (you can tell by tasting the sauce). Mix well. Sprinkle bacon pieces and cheese crumbles then lightly hand mix throughout dish.
• Optional: you can sprinkle parmesan cheese on top and/or 1/4 cup bread crumbs mixed with 2 tbsp melted butter for a crispier topping.
• Bake at 400°F for 1 - 1 1/2 hours uncovered or until top is golden brown and potatoes are tender. Cover with foil for the first 45 - 60 minutes of the cooking time if you add the bread crumb mixture or else it will burn with this high temp/long cook time.

CHEDDAR BACON SCALLOPED POTATOES

Steps:

• Place potatoes in large saucepan. Cover with water; bring to a boil. Cook over medium-high heat for 8 to 10 minutes or until just fork tender; drain.
• Meanwhile, melt butter in medium saucepan over medium heat. Stir in flour, salt and pepper. Gradually stir in evaporated milk, water and 1/3 cup bacon. Cook for about 8 to 10 minutes, stirring constantly, until mixture comes to a boil. Remove from heat. Stir in 1 1/2 cups cheese and green onion.
• Layer half of potatoes in ungreased 3-quart microwave-safe dish. Pour half of sauce over potatoes. Top with remaining potatoes and sauce. Top with remaining cheese and bacon. Microwave uncovered on HIGH (100%) power for 2 to 3 minutes or until cheese is melted.

CHEESY SCALLOPED POTATOES WITH BACON AND GREEN ONIONS

Steps:

• Cook potato slices, covered, in boiling water to cover for 5 minutes; drain well.
• Place the potato slices in a greased 13 x 9 x 2 inch baking dish.
• Sprinkle with the bacon and green onion; set aside.
• Melt the butter in a heavy saucepan over low heat; add flour, stirring until smooth.
• Cook 1 minute, stirring constantly.
• Gradually add half-and-half; cook over medium heat, stirring constantly, until the mixture is slightly thickened and bubbly.
• Add the minced garlic, bag leaf, salt, celery seed, black pepper, and cheddar cheese, stirring until the cheese melts.
• Remove the bay leaf and discard.
• Pour the cheese sauce over the reserved potato slices.
• Cover and bake at 350 degrees Fahrenheit for 30 minutes.
• Remove cover, and bake an additional 15 minutes or until the potatoes are tender and the top is lightly browned.

BACON AND SWISS SCALLOPED POTATOES

Steps:

• Preheat oven to 350F and butter a 9x13 in casserole dish with 1 1/2 Tbsp butter.
• Layer the bottom of the casserole dish with 1/3 of the potato slices. Sprinkle with salt and pepper. Layer on 1/2 of the sliced onions and 1/2 cup of the Swiss cheese. Layer on 1/2 of the bacon, 1/2 of the parsley.Sprinkle with a little of the Parmesan.
• Repeat by layering on 1/3 of the potato slices, sprinkle again with salt and pepper. Layer on the remaining sliced onions, 1/2 cup of the Swiss cheese, the remaining bacon, parsley and sprinkle with Parmesean.
• Top with the remaining potato slices. Add the half and half. Dot the potatoes with the remaining 1 1/2 Tbsp of butter.
• Cover with aluminum foil and bake for one hour. Remove the foil and sprinkle on the remaining Swiss and Parmesean cheese. Return to the oven for an additional 40 minutes.
• When done, the potatoes should be tender and liquid mostly absorbed.

SCALLOPED POTATOES WITH CANADIAN BACON

Steps:

• Preheat oven to 350°F.
• Spray bottom and sides of 8 inch baking dish with cooking spray.
• Alternate thin layers of potatoes, onions, bacon and cheese, seasoning each layer with salt, pepper and garlic. (Do not add bacon to top layer). When all ingredients are used, pour heavy cream over the top.
• Cover pan with lid or aluminum foil and bake for about 45 minutes.
• Uncover and return to oven for 10-15 minutes or until top is golden brown.

CHEESY SCALLOPED POTATOES WITH BACON IN THE SMOKER

Steps:

• 1. Preheat the smoker to 250f (121c).
• 2. Gather your ingredients.
• 3. Finely chop the onion, and mince the garlic.
• 4. Place a skillet over medium heat, and add the bacon.
• 5. Cook the bacon until lightly browned.
• 6. Remove bacon from pan, drain on paper towels, and reserve.
• 7. Chef's Note: Reserve about 2 tablespoons of the bacon grease.
• 8. Slice the potatoes about 1/8 inch thick.
• 9. Add the butter to a saucepan, over medium heat.
• 10. When the foaming subsides, add the onion and garlic.
• 11. Stir until the onions are softened, about 5 minutes.
• 12. Add the flour, and continue to cook over medium-low heat for about 5 minutes.
• 13. Chef's Tip: This additional cooking will help to cook the "flour" taste out of the roux.
• 14. When your spoon can trace a path in the pan, the roux is ready.
• 15. Add the milk, and continue to stir over medium low heat.
• 16. As the mixture begins to thicken, add a bit of salt and pepper, to taste.
• 17. Chef's Tip: Remember good cooks season as they work.
• 18. When the sauce has thickened, remove the saucepan from the heat and reserve.
• 19. Chef's Note: Congratulations, you've just made a basic white sauce.
• 20. Mix the two cheeses together
• 21. Use a bit of bacon grease to coat the cast iron skillets, or similar containers.
• 22. Chefs Note: My cast-iron skillet's are 6 inches across. You don't have to use cast-iron, of course. And, you could even do a larger container and make one instead of two. It's totally up to you.
• 23. Add a generous layer of sliced potatoes.
• 24. Cover with about two tablespoons of the white sauce.
• 25. Add on some salt and pepper.
• 26. Add on some bacon.
• 27. Add on some cheese.
• 28. Repeat the layering process: Potatoes White sauce Salt/Pepper Bacon Cheese By the time you reach the top of the skillet, you should have about four layers.
• 29. Place in the smoker.
• 30. Add your favorite wood chips (mine were apple wood). And let the smoke do it's magic.
• 31. Cook until the top is brown and bubbly, about 1.5 - 2 hours.
• 32. Go rustic and serve to your guests directly out of the skillet... along with your favorite protein. Enjoy.
• 33. Keep the faith, and keep cooking.

BACON & CHEESE SCALLOPED POTATOES

Steps:

• 1. Slice onions into rings
• 2. Rinse potatoes & drain then thinly slice.
• 3. In a small pot, heat butter on medium heat until melted. Add flour. Whisk until smooth. Gradually add milk, cream, salt, 1/2 tsp. black pepper, ground nutmeg, 1/2 tsp. parsley flakes, 1c. cheddar cheese & hot sauce. Bring to a boil & stir constantly for 2 minutes or until thick. Place lid on pot to keep warm.
• 4. In a 2 qt. glass baking dish, layer potatoes & onion rings alternately starting & ending with potatoes. Pour sauce over potatoes & onions. Add remaining spices & cheddar cheese. Bake at 350 for 65 minutes. Crumble bacon on top & enjoy.

SCALLOPED POTATOES WITH BACON & ONIONS

Steps:

• 1. Preheat oven to 350 degrees F. Spray a 9 X13 size casserole dish with cooking spray and set aside.
• 2. I prefer to peel my potatoes then place them in a pot of water and boil them whole or cut in half until they are just about done, this usually takes about 15 to 20 minutes depending on how many potatoes you have. This hastens the baking time. Don't forget to add salt to the water to add flavor to the potatoes. The salt infuses the potatoes during the boiling time. Slice potatoes when cool enough to handle.
• 3. Cook the bacon in a large skillet, over medium high heat, remove bacon to a platter lined with paper towel as it cooks up crisp, repeat until all is cooked, but reserve the drippings.
• 4. Add the onions to skillet of reserved bacon drippings, then cook until onions begin to become transparent, add in bacon pieces and continue to cook to blend the flavors together.
• 5. Remove bacon and onions from skillet to a plate or small bowl, then add in the half stick of butter, and allow to melt, then add in the flour, and whisk until flour blends with the butter, creating a paste.
• 6. Add in the milk and stir until flour mixture begins to blend into the milk, add in granulated garlic and pepper, stir and continue cooking over low heat until mixture begins to thicken and coat the back of a spoon. Then add in both shredded cheeses and stir until cheese is melted & mixture is creamy and smooth. Remove from heat.
• 7. Now add a layer of the potatoes to bottom of casserole dish, then top with the bacon and onion mixture,and about half of the cheese mixture. I also added extra shredded cheese between each layer and on top.
• 8. Repeat with potatoes & remaining cheese sauce. Bake in preheated 350 degree F. oven for 35 minutes or until hot and bubbly. Allow to cool and serve with your favorite entree.
• 9. This is the finished dish.

SCALLOPED POTATOES WITH BACON

Steps:

• 1. Peel potatoes using your mandolin, slice potatoes and onion very thin set aside.
• 2. In a small saucepan melt 3/4 of the grated cheese in heavy cream adding the thyme and garlic.
• 3. Fry bacon in a skillet until crisp, but not overcooked. Crumble in pieces.
• 4. In a baking dish, layer potatoes, onions, a small amount of bacon. Season each layer with salt and pepper.
• 5. Continue layering until all potatoes, bacon, and onion are used.
• 6. Pour the cream and cheese over each layer. Finish the top with the last amount of grated cheese.
• 7. Place covered in a 350 oven for 1 hour and 15 minutes until most of the liquid has been absorbed.
• 8. Uncover and continue cooking until the top is browned to your satisfaction!

BACON AND CHEDDAR SCALLOPED POTATOES

Steps:

• Wash potatoes; peel, slice, and set aside. In a large skillet or medium size saucepan, melt butter over med/low heat. Add your finely chopped onion; increase heat to medium, and cook for several minutes. *You may want to add an additional Tbs butter during this process. When onions are very tender, sprinkle with 1/4 cup flour, stirring as you go. Slowly whisk in chicken stock. Heat until lightly bubbling. Whisk in cream and cheddar cheese, quickly stirring as you go. Reduce heat to very low, and season with salt, pepper, and paprika. *Taste to see if you'd like more salt. Layer half of your sliced potatoes in shallow casserole dish, so that they are overlapping each other. Spoon half of your onion/cheese sauce on top. Sprinkle with a small amount of paprika. Repeat with remaining half of potatoes, onion/cheese sauce, small amount of paprika. Top with 1 cup cooked/crumbled bacon. Cover with foil. Bake at 375 degrees for 1 hour; removing foil last 10 minutes, so that potatoes and sauce can brown a bit. Best served piping hot

BACON / PARMESAN SCALLOPED POTATOES

Steps:

• 1. Preheat oven to 325 degrees F. Grease a 3 - 4 quart casserole dish. In a small bowl, combine, bacon, green onions, chives and thyme. Layer half of the potatoes in the prepared dish. Sprinkle with half of the salt and pepper. Top with half of the bacon-herb mixture. Sprinkle with half of the Parmesan cheese Repeat layers. In a medium bowl, whisk together cream, milk and flour. Pour over potatoes. I topped mine with extra shredded Parmesan. Cover and bake for 1 hour. Increase oven temperature to 400 degrees F. Uncover potatoes and bake for 20-25 minutes longer, until golden brown and bubbly. Enjoy!...I served these with smoked pork chops...delish!

CHEDDAR BACON SCALLOPED POTATOES

Steps:

• Place potatoes in large saucepan. Cover with water; bring to a boil. Cook over medium-high heat for 8 to 10 minutes or until just fork tender. Drain. Meanwhile, heat butter in medium saucepan over medium heat. Stir in flour, salt, and pepper. Gradually stir in evaporated milk, water and 1/3 cup bacon. Cook for about 8 to 10 minutes, stirring constantly, until mixture comes to a boil. Remove from heat. Stir in 1 1/2 cups cheese and green onion. Layer half of potatoes in ungreasewd 3 quart microwave-safe dish. Pour half of sauce over potatoes. Top with remaining potatoes and sauce. Top with remaining cheese and bacon. Microwave uncovered on high power for 2 to 3 minutes or until cheese is melted.

SCALLOPED POTATOES WITH BACON

Steps:

• 1. Preheat oven to 350 degrees. Grease the inside of a 2-quart casserole baking dish.
• 2. Place half the potatoes and onion inside the baking dish.
• 3. Sprinkle 2 tablespoons of flour, 1/2 teaspoon of salt, and 1/4 teaspoon of pepper over the potatoes.
• 4. Top the potatoes with half the crumbled bacon. Repeat layers with remaining potatoes, onion, flour, salt, pepper, and bacon.
• 5. In a saucepan, add the 4 tablespoons of butter and the milk. Heat milk until warm, but do not let it boil.
• 6. Pour the warm milk over the top of the potato mixture.
• 7. Cover baking dish and bake in the oven for 1 hour.
• 8. Serve potatoes immediately. But be careful as they are quite hot.

BACON SCALLOPED POTATOES

Steps:

• 1. In a saucepan, melt butter. Stir in flour and salt until smooth. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. In a greased 2-quart baking dish, layer the potatoes, and onions. Pour white sauce over the top. Cover and bake at 350 F. for 65-75 minutes or until potatoes are tender. Sprinkle with bacon.

SCALLOPED POTATOES WITH HAM AND BACON

Steps:

• Place the bacon in a large skillet and cook over medium-high heat, turning occasionally, until slices begin to brown, about 5 minutes. Drain the bacon slices on a paper towel-lined plate.
• Transfer partially cooked bacon to the bottom of a large roasting pan.
• Preheat oven to 350 degrees F (175 degrees C).
• Whisk milk and flour together in a bowl; set aside.
• Layer about one-third of the potatoes over the bacon, followed by half the onion and half the ham.
• Scatter one-fourth of the Cheddar cheese atop the ham.
• Pour one-third of the milk mixture over the cheese and season with salt and black pepper.
• Repeat the layers of potato, onion, ham, Cheddar Cheese, milk mixture, salt, and black pepper.
• Arrange the final third of potatoes in the roasting pan; pour remaining milk mixture on top.
• Scatter the remaining Cheddar cheese over the potato mixture.
• Cover roasting pan with aluminum foil.
• Bake in the preheated oven until potatoes are tender, about 2 hours.