The First Bite That Hooked Me

The smell hit me first—buttery cheese, smoky bacon, and fresh chives. My friend served these potatoes at a cozy winter dinner. One bite and I was sold. The creamy sauce clung to each tender slice, while the crispy bacon added crunch. Ever wondered how you could turn scalloped potatoes into something unforgettable? This dish does it. Now it’s my go-to for family gatherings. Who can resist that cheesy, savory goodness? Try it once, and you’ll see.

My Messy (But Delicious) First Try

My first attempt was… eventful. I forgot to let the milk warm up, so the sauce clumped. I panicked but kept stirring—it smoothed out! The bacon grease splattered my shirt, but no one noticed. We were too busy scraping the skillet clean. Cooking mishaps remind us that good food doesn’t need perfection. It’s about the joy of sharing. What’s your favorite “oops” moment in the kitchen? Share below!

Why This Dish Shines

– The sharp cheddar and mozzarella melt into a rich, gooey sauce. – Crispy bacon and fresh chives add salty, herby contrast to the creamy potatoes. Which flavor combo surprises you most? Is it the cheese duo or the bacon-chive punch? Vote with your fork—or tell me in the comments!

A Dish With Roots

Scalloped potatoes date back to 18th-century England. Farmers layered potatoes with cream for hearty meals. This loaded version? Pure American comfort food. *Did you know the word “scalloped” comes from the French “escalope,” meaning thinly sliced?* Today, it’s a potluck star. What’s your family’s twist on this classic? I’d love to hear!

Ingredients:

Ingredient	Amount	Note
Russet potatoes	3 pounds (8-10 medium)	peeled and thinly sliced
Unsalted butter	6 tablespoons
All-purpose flour	½ cup (62.5g)
Kosher salt	1 teaspoon
Black pepper	½ teaspoon
Whole milk	3 cups (735g)	room temperature
Sharp cheddar cheese	1 cup (113g)	shredded, divided
Mozzarella cheese	1 cup (113g)	shredded, divided
Thick-cut bacon	6 slices (about ½ cup)	cooked and crumbled, divided
Chives	¼ cup	chopped
Salt and pepper	To taste

How to Make Bacon Chive Loaded Scalloped Potatoes

Step 1 Preheat your oven to 375°F. Slice potatoes thin with a mandoline for even cooking. Keep slices in cold water to prevent browning. Pat them dry before layering. (Hard-learned tip: A mandoline saves time but watch your fingers!)
Step 2 Melt butter in a saucepan over medium heat. Whisk in flour, salt, and pepper. Cook until bubbly, about 1 minute. Slowly add milk, stirring until thick.
Step 3 Take the sauce off the heat. Stir in half the cheddar and mozzarella. Mix until smooth and creamy. This ensures every bite is cheesy.
Step 4 Layer potatoes in a skillet. Sprinkle most of the bacon over them. Pour cheese sauce on top. Finish with remaining cheese and bacon.
Step 5 Cover and bake for 60 minutes. Uncover and broil for 2-3 minutes to brown. Garnish with chives and extra salt if needed. What’s your go-to potato dish? Share below! Cook Time: 70–75 minutes Total Time: 1 hour 30 minutes Yield: 6–8 servings Category: Dinner, Side Dish

3 Twists on Classic Scalloped Potatoes

Vegetarian Skip the bacon. Add sautéed mushrooms and spinach for earthy flavor. Top with extra cheese.
Spicy Mix in diced jalapeños or hot sauce. Use pepper jack cheese instead of cheddar.
Seasonal Swap potatoes for sweet potatoes. Add a pinch of cinnamon for warmth. Which twist would you try first? Vote in the comments!

Serving Suggestions & Pairings

Serve with a crisp green salad or roasted veggies. Garlic bread adds crunch. For drinks, try cold beer or sparkling apple cider. Which would you choose tonight?

Storing and Reheating Tips

Let’s talk leftovers. These potatoes keep in the fridge for 3 days. Cover tight with foil or transfer to airtight containers. To reheat, pop them in the oven at 350°F for 15 minutes. Want freezer-friendly? Skip the chives, freeze portions for up to 2 months. Thaw overnight before reheating. *Fun fact: Potatoes taste creamier after a day!* Batch-cooking? Double the cheese sauce—it’s the star. Ever tried freezing scalloped potatoes? Share your tricks below!

Common Issues and Fixes

Your Questions Answered

Q: Can I make this gluten-free? A: Yes! Swap flour for cornstarch or gluten-free flour blend.
Q: How far ahead can I prep this? A: Assemble 1 day ahead. Keep chilled, bake fresh.
Q: What cheese swaps work? A: Gruyère or Gouda add fancy flair.
Q: Can I halve the recipe? A: Absolutely. Use a 9-inch pan, bake 45 minutes.
Q: Why room-temp milk? A: Prevents lumps and ensures smooth sauce. Got other swaps? Tell us!

Let’s Dish!

Nothing beats cheesy potatoes with bacon. I once served these at a potluck—gone in 10 minutes! Share your creations with me. Tag
@SpoonSway on Pinterest. Did you tweak the recipe? I’d love to hear. Happy cooking! —Sarah Cooper.