Roasted Garlic Cheddar Scalloped Potatoes with Bacon

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A rich, creamy scalloped potato bake infused with roasted garlic, two kinds of cheddar, fresh herbs, and smoky bacon — the perfect indulgent side dish for any occasion.

Servings: 6–8
Prep Time: 25 minutes
Cook Time: 1 hour 10 minutes
Total Time: 1 hour 35 minutes
Dietary Badges: Contains Dairy, Contains Gluten, Contains Pork

Ingredients

  • Bacon, chopped

  • Garlic bulbs, roasted

  • Unsalted butter (add extra if skipping bacon)

  • All-purpose flour

  • Whole milk

  • Chicken broth

  • Sharp cheddar cheese, shredded

  • Sweet paprika

  • Fresh thyme, chopped

  • Fresh rosemary, chopped

  • Sharp white cheddar cheese, shredded

  • Yukon Gold potatoes, peeled & thinly sliced

  • Salt

  • Ground black pepper

  • Parsley, for garnish

Instructions

  1. Roast Garlic: Preheat oven to 400°F (200°C). Slice tops off garlic bulbs, drizzle with olive oil, wrap in foil, and bake 30–35 minutes until soft and golden.

  2. Par-Cook Potatoes: Slice potatoes thinly and boil for 8 minutes. Transfer to ice water to stop cooking.

  3. Cook Bacon: In a large skillet, cook bacon until crispy. Remove and set aside.

  4. Make Roux: In the bacon fat, melt butter. Whisk in flour and cook 1–2 minutes until golden.

  5. Build Sauce: Gradually whisk in milk and chicken broth. Add roasted garlic, salt, pepper, paprika, thyme, and rosemary. Mash garlic into sauce if desired. Stir in cheeses until smooth and creamy.

  6. Assemble: Arrange potatoes in a baking dish. Pour cheese sauce evenly over them. Bake uncovered at 350°F (175°C) for 30 minutes.

  7. Finish Topping: Remove from oven, sprinkle mozzarella (optional) and bacon over top. Bake 10–15 minutes until golden and bubbly, or broil briefly for extra char.

  8. Serve: Garnish with parsley and let rest a few minutes before serving.

Notes:

  • If omitting bacon, add 2 extra tablespoons butter for richness.

  • Yukon Golds are ideal for their buttery flavor and creamy texture.

Brief Introduction

This scalloped potato recipe takes the classic to the next level — roasted garlic adds depth, fresh herbs bring aroma, and two kinds of cheddar create a silky, savory sauce. Smoky bacon on top seals the deal for a dish that’s equally at home at a holiday feast or Sunday dinner.

Step-by-Step Cooking Guide

Flavor Foundation

  1. Roast Garlic: Wrap garlic bulbs in foil with olive oil and roast until soft — this step builds sweet, mellow garlic flavor.
    Tip: You can roast garlic a day ahead and store in the fridge.

  2. Par-Cook Potatoes: Boil sliced potatoes briefly, then shock in ice water to prevent overcooking.

Creating the Sauce

  1. Bacon Crisping: Render bacon fat in a skillet for flavor.

  2. Golden Roux: Melt butter into the bacon fat, whisk in flour, and cook until golden to form the thickening base.

  3. Cheesy Garlic Cream: Slowly whisk in milk and broth. Stir in roasted garlic (mashed for even flavor), herbs, paprika, salt, and pepper. Add shredded cheeses until creamy.

Assembling & Baking

  1. Layer & Pour: Spread potatoes in dish, pour over cheese sauce, and bake until tender.

  2. Topping Finish: Add bacon and extra cheese, bake again until bubbly, and optionally broil for a crisp top.

Ingredient Details & Substitution Tips

  • Bacon: Adds smoky richness; use pancetta or turkey bacon as alternatives.

  • Cheddar Cheeses: Sharp cheddar + sharp white cheddar give depth. Swap one for Gruyère for a nutty twist.

  • Yukon Gold Potatoes: Creamy and hold shape; Russets work for a softer texture.

  • Roasted Garlic: Gives sweet, caramelized flavor; if in a hurry, sauté minced garlic instead.

  • Herbs: Thyme & rosemary pair beautifully with potatoes, but parsley or chives can be added for freshness.

Recipe Variations & Serving Suggestions

  • Vegetarian Version: Skip bacon, use vegetable broth instead of chicken.

  • Extra Creamy: Add ½ cup heavy cream to the sauce.

  • Loaded Potato Style: Top with sour cream and green onions before serving.

  • Serving Ideas: Perfect alongside roast chicken, grilled steak, or a holiday ham.

Storage & Make-Ahead Information

  • Refrigeration: Store leftovers in an airtight container for up to 4 days.

  • Freezing: Freeze fully baked casserole for up to 2 months. Thaw overnight before reheating.

  • Reheating: Bake at 350°F for 20–25 minutes, or microwave individual portions.

  • Make-Ahead: Assemble (without final topping) up to 24 hours ahead, refrigerate, then bake as directed.

Nutrition Facts (per serving, 8 servings)

Calories: ~420 kcal | Carbs: 32g | Protein: 15g | Fat: 25g | Sodium: 750mg

FAQs

Q: Can I skip par-cooking the potatoes?
A: You can, but baking time will increase by 20–25 minutes and the texture may be less even.

Q: Can I make this without flour?
A: Yes — thicken sauce with cornstarch slurry (2 Tbsp cornstarch + ¼ cup cold milk).

Q: Can I prepare roasted garlic ahead of time?
A: Absolutely. Store roasted garlic cloves in olive oil in the fridge for up to a week.

Personal Story

I first made these scalloped potatoes for Thanksgiving, when I wanted something more indulgent than the usual mash. The roasted garlic and cheddar combination won over even the “meat and potatoes” traditionalists in my family — now it’s requested at every holiday table.

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