Easy Scalloped Potatoes with Bacon

There are few side dishes that scream comfort food quite like a pan of bubbling, golden easy scalloped potatoes fresh out of the oven. Creamy, cozy, and impossibly comforting, this is the kind of dish that steals the spotlight whether it’s sitting next to a holiday ham or a simple weeknight roast chicken.

These homemade scalloped potatoes are rich without being heavy, packed with tender layers of potatoes, and smothered in a silky, savory cream sauce that makes you want to go back for “just one more bite.” Spoiler alert: there is no such thing as just one more bite.

If you’re looking for a classic scalloped potatoes recipe that’s easy enough for busy nights but impressive enough for company, this one checks all the boxes.

Check out these Instant Pot scalloped potatoes.

And if you're a potato lover like me, check out this recipe for the perfect Crispy Roasted Potatoes. Or these super easy air fryer baked potatoes!

creamy baked scalloped potatoes in a baking dish with a spoon

Why This Recipe Works

Thinly sliced potatoes cook evenly and soak up all that creamy goodness.
A simple cream sauce delivers big flavor without complicated steps.
Baking low and slow allows the potatoes to become perfectly tender.
It’s an easy potato side dish made with pantry staples you probably already have.

This creamy scalloped potatoes recipe is proof that simple ingredients, treated the right way, can create something truly crave-worthy.

Jump to:

Why This Recipe Works
What Is My Take on Easy Scalloped Potatoes?
Make It a Meal
Easy Side Dishes
Step By Step Instructions
Expert Tips
Common Questions
Storing Instructions
Related Recipes:
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What Is My Take on Easy Scalloped Potatoes?

This is my go-to recipe when I want comfort food without spending hours in the kitchen. No fancy techniques, no complicated layering rituals—just straightforward, cozy baked scalloped potatoes that turn out perfect every single time.

They’re creamy, rich, and nostalgic in the best way. The kind of dish that makes people hover around the oven asking, “Are they ready yet?”

Make It a Meal

These scalloped potatoes are hearty enough to anchor a full dinner. Pair them with a protein and a fresh veggie, and you’ve got a complete, satisfying meal that feels extra special without extra effort.

Easy Side Dishes

Serve these classic scalloped potatoes alongside:

A crisp green salad for balance
Roast chicken or Orange Chipotle Honey Glazed Ham
Grilled Flank Steak or Pork Chops
Sauteed Green Beans or Cheesy Garlic Roasted Asparagus

Step By Step Instructions

Before you get started, make sure you have the right tools on hand. An 8"x11" baking dish is the perfect size for layering the potatoes and sauce evenly, while a mandolin slicer makes quick work of slicing the potatoes thin and uniform so they cook perfectly throughout.

Step1: Preheat the oven to 375 degrees. I recommend peeling the potatoes before slicing.

Step2: Slice the potatoes about ⅛" thick, using a mandolin slicer if possible.

The slices should be about ⅛" thick.

Step3: Heat the butter (or bacon fat) and flour in a skillet over medium heat. Stir continuously until the flour is cooked, about 3 minutes.

Step4: Add the onions and cook for 2-3 minutes.

bechamel sauce with bacon pieces in a skillet

Step5: SLOWLY add the warmed milk while stirring constantly to avoid lumps. Do the same with the cream.

Step6: Add the bacon, salt and pepper and stir to combine. Simmer for 3-5 minutes, until thickened.

layer of sliced potatoes in a baking dish

Step7: Layer the potatoes in a single layer in a 8"x11" baking dish. Add about¼ to ½ cup of the bechamel sauce on top. *Be sure to reserve 1 cup of bechamel sauce for the top.

layer of bechamel sauce on top of potatoes in a baking dish

Step8: Continue layering and pour remaining bechamel sauce over the top, making sure all the potatoes are covered in sauce.

Step9: Cover the baking dish with foil and bake for 45 minutes.

Step10: Remove the foil and reduce the oven temperature to 350 degrees. Bake another 45 minutes, until browned and bubbly on top.

_Chessey Scalloped Potatoe with Bacon- Readin in 15 minutes

Expert Tips

Use a mandolin to make slicing the potatoes easier and to get thin, even sliced potatoes. The potatoes will not cook through if they are not sliced thin enough.
Use the bacon fat (3 tbsp.) rendered from cooking the bacon to make the roux. Add additional butter if necessary to make 3 tablespoons total of fat.
Make sure the milk and cream are warmed. Adding cold liquid to a roux can cause it to break and become lumpy.
Add the milk and cream very slowly while stirring constantly. Adding the liquid too quickly will cause the roux to break and become lumpy.
Start with 1 teaspoon of salt and add more to taste if desired. Note the bacon will add salt to the bechamel sauce.
Make sure to reserve 1 cup of the bechamel sauce for the top of the potatoes to ensure you have enough for full coverage.

spoonful of baked sliced potatoes garnished with parsley

Common Questions

Can I make scalloped potatoes ahead of time?

Yes! Assemble them, cover, and refrigerate up to 24 hours before baking.

What’s the difference between scalloped potatoes and au gratin?

Scalloped potatoes traditionally use a cream sauce, while au gratin includes cheese—though many recipes (including this one) happily combine both.

Why are my scalloped potatoes still crunchy?

They likely need more baking time or thinner slicing. Covering with foil helps them cook through.

Storing Instructions

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the oven or microwave until warmed through.

Scalloped potatoes can be frozen before or after cooking. To freeze before, assemble the potatoes with the bechamel sauce. Wrap tightly in freezer safe plastic wrap and/or foil and store in the freezer. Thaw in the fridge overnight and cook according to the recipe instructions.

To freeze leftovers, place in an airtight container and store in the freezer for up to one month. Reheat in the microwave. **Note that freezing and reheating scalloped potatoes tends to make them mushy and fall apart easier. But the flavor is still good.