I’ve been blogging since 2010 and can’t believe I haven’t shared a scalloped potatoes recipe until now. Scalloped potatoes are thinly sliced potatoes baked in a creamy sauce. To make this version lighter, I use low‑fat cheddar and 1% milk in place of heavy cream. Crispy bacon and sharp cheddar elevate these potatoes—no one will miss the extra fat.
Easter is coming, and these cheesy scalloped potatoes make a lovely side for holiday meals. They pair well with Air Fryer Steak, meatloaf, ham, or a roast chicken. If you haven’t tried scalloped potatoes before, you’ll be surprised at how simple they are to prepare.
If you want more potato recipes, try Ina Garten’s potato salad or other favorites in the recipe collection.
How to Make Cheesy Scalloped Potatoes
- Preheat oven to 400°F (204°C). In a large skillet over medium heat, cook the chopped bacon until crispy, about 8 minutes. Drain on paper towels.
- In a second large skillet over medium heat, melt the light butter. Add the minced garlic and cook until fragrant, about 1 minute. Stir in the flour and cook 1 more minute. Whisk in the 1% milk, season with salt and pepper, and simmer until the sauce thickens slightly, about 5 minutes. Remove from heat.
- Peel the potatoes and thinly slice them crosswise into uniform coins—about 1/8 inch thick. A mandoline makes this quick and even.
- Spoon a thin layer of sauce into the bottom of a large casserole dish. Add a single layer of potato slices, spoon more sauce over them, then sprinkle with shredded cheddar and some of the bacon. Repeat layers 3–4 times or until the dish is nearly full.
- Bake until the sauce is bubbly and the potatoes are very tender, about 1 hour 15 minutes. Let the casserole rest at least 15 minutes before serving so the sauce sets.
Tips for Scalloped Potatoes
1. Choose the right potato.
- Yukon Gold — buttery flavor and hold their shape well.
- Russet — starchy and tender; they can become a bit soft but are still delicious.
2. Slice thin and even.
- Aim for uniform 1/8‑inch slices so everything cooks evenly—use a mandoline if you have one.
3. Season between layers.
- Salt, pepper, and a little cheese between layers add depth of flavor. Season as you assemble rather than only on top.
Scalloped Potato Recipe FAQs
Yes. Cool completely, then freeze in an airtight container for up to 3 months. Thaw in the refrigerator before reheating.
Use pre-cooked bacon warmed briefly in the microwave for convenience and to avoid splatter.
Yes. Assemble the layers in the slow cooker and cook on high for 4–5 hours or low for about 8 hours, until potatoes are tender.
Scalloped potatoes are thinly sliced potatoes baked in a creamy sauce, often with herbs. Au gratin typically uses pre-cooked potato slices layered with cheese and browned in the oven, sometimes topped with breadcrumbs.
Other Potato Recipes
- Cheesy Hashbrown Casserole (aka Funeral Potatoes)
- Air Fryer Baked Potatoes
- Baked Chicken, Broccoli, and Sweet Potatoes
- Twice-Baked Potatoes with Bacon and Cheddar
Description
These scalloped potatoes are made lighter by swapping heavy cream for 1% milk and using low‑fat cheddar. The result is a creamy, cheesy side with a crispy bacon finish.
Ingredients
- 2 slices bacon, chopped into 1″ pieces
- 2 tbsp light butter
- 2 garlic cloves, minced
- 3 tbsp all-purpose flour
- 3 cups 1% low-fat milk
- 1 lb russet potatoes, rinsed and scrubbed
- 1 cup low-fat shredded cheddar
- 1/4 cup finely chopped chives or scallions
- Kosher salt and freshly ground black pepper, to taste
Instructions
- Preheat oven to 400°F (204°C). Cook the chopped bacon in a large skillet over medium heat until crispy, about 8 minutes. Drain on paper towels.
- In another large skillet over medium heat, melt the light butter. Add garlic and cook until fragrant, about 1 minute. Stir in flour and cook 1 minute. Gradually whisk in the milk, season with salt and pepper, and simmer until slightly thickened, about 5 minutes. Remove from heat.
- Peel and thinly slice the potatoes into even 1/8‑inch coins (a mandoline is helpful).
- Spread a thin layer of sauce in the bottom of a large casserole dish. Arrange a single layer of potatoes, spoon more sauce over them, then sprinkle with cheddar and some bacon. Repeat layers until the dish is nearly full.
- Bake until bubbly and the potatoes are very tender, about 1 hour 15 minutes. Let rest at least 15 minutes before serving.
- Serving size: 1 cup.
Notes
myWW points: Green 6, Blue 6, Purple 5.
Nutrition
- Serving Size: 1 cup
- Calories: 228
- Sugar: 8.6 g
- Fat: 5.8 g
- Saturated Fat: 3.2 g
- Carbohydrates: 29.6 g
- Fiber: 2.5 g
- Protein: 13.9 g
If you make this recipe, please comment and rate it below or tag me on Instagram. I love seeing your photos!