Creamy Scalloped Potatoes

Scalloped Potatoes with Bacon, Chives, and Gruyere

Upgrade your classic scalloped potatoes with crispy bacon, fresh chives, and rich Gruyere cheese. This creamy and comforting casserole is the perfect side dish for holidays or Sunday dinners — easy to prepare and always a crowd favorite.

Recipe Quick Facts

Prep Time: 20 minutes
Cook Time: 1 hour 40 minutes
Total Time: 2 hours
Servings: 8

Ingredients

• 3 tablespoons butter
• 2 pounds (about 4 medium) Russet potatoes, peeled and sliced 1/8 inch thick
• 1 large yellow or white onion, thinly sliced
• 2 tablespoons fresh parsley, chopped
• 1 tablespoon fresh chives, chopped (optional)
• 2 thick slices bacon, cooked and chopped
• 2 1/2 cups grated Swiss or Gruyere cheese (about 8 ounces)
• 1/2 cup grated Parmesan cheese (about 2 ounces)
• 2 1/2 to 3 cups half-and-half (half milk, half cream)
• Salt and pepper to taste

Instructions

Preheat the oven to 350°F (175°C) and butter a large casserole dish with 1 1/2 tablespoons of butter. For faster, more even cooking, use a shallow 9×13-inch dish so the potatoes cook evenly and brown nicely on top.
Layer one-third of the potato slices in the bottom of the dish. Sprinkle lightly with salt and pepper, then layer half of the onions, 1/2 cup Swiss or Gruyere cheese, half of the bacon, parsley, and chives, and a sprinkle of Parmesan.
Repeat with another one-third of the potatoes, seasoning again and layering the remaining onions, 1/2 cup cheese, remaining bacon, parsley, and chives. Sprinkle again with a bit of Parmesan.
Add the final layer of potatoes on top. Pour in the half-and-half so it reaches about halfway up the potatoes. Dot the top with the remaining 1 1/2 tablespoons of butter.
Cover the dish tightly with foil and bake for 1 hour. Remove the foil, sprinkle the remaining Swiss and Parmesan cheese on top, and return to the oven for another 30 to 40 minutes, until the top is golden and bubbly and the potatoes are tender but not mushy.

Pro Tips

• Parboil the sliced potatoes for 8 minutes before baking if you want a faster total cooking time.
• Try substituting Gruyere with sharp cheddar or Fontina for a different flavor profile.
• Let the casserole rest for 10–15 minutes before serving to allow the sauce to thicken.

Serving Suggestions

Serve warm as a side dish with roast chicken, steak, or baked ham. It’s also perfect for holiday meals like Thanksgiving or Easter.

Nutrition Information

Disclaimer: Nutrition values are estimated based on available data and may vary depending on ingredient brands and measurements.

Save It for Later

This creamy scalloped potato casserole is pure comfort on a plate. Save this recipe on Pinterest to keep it handy for your next special dinner!

Scalloped Potatoes with Bacon, Chives, and Gruyere

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• Author: carlosramirez
• Total Time: 120 minutes
• Yield: 8 servings
• Diet: None

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Description

Upgrade your classic scalloped potatoes with crispy bacon, fresh chives, and rich Gruyere cheese. This creamy and comforting casserole is the perfect side dish for holidays or Sunday dinners — easy to prepare and always a crowd favorite.

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Ingredients

• 3 tablespoons butter
• 2 pounds Russet potatoes, peeled and sliced 1/8 inch thick
• 1 large yellow or white onion, thinly sliced
• 2 tablespoons fresh parsley, chopped
• 1 tablespoon fresh chives, chopped (optional)
• 2 thick slices bacon, cooked and chopped
• 2 1/2 cups grated Swiss or Gruyere cheese (about 8 ounces)
• 1/2 cup grated Parmesan cheese (about 2 ounces)
• 2 1/2 to 3 cups half-and-half (half milk, half cream)
• Salt and pepper to taste

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Instructions

1. Preheat the oven to 350°F (175°C) and butter a large casserole dish with 1 1/2 tablespoons of butter.
2. Layer one-third of the potato slices in the bottom of the dish. Sprinkle lightly with salt and pepper, then layer half of the onions, 1/2 cup Swiss or Gruyere cheese, half of the bacon, parsley, and chives, and a sprinkle of Parmesan.
3. Repeat with another one-third of the potatoes, seasoning again and layering the remaining onions, 1/2 cup cheese, remaining bacon, parsley, and chives. Sprinkle again with a bit of Parmesan.
4. Add the final layer of potatoes on top. Pour in the half-and-half so it reaches about halfway up the potatoes. Dot the top with the remaining 1 1/2 tablespoons of butter.
5. Cover the dish tightly with foil and bake for 1 hour.
6. Remove the foil, sprinkle the remaining Swiss and Parmesan cheese on top, and return to the oven for another 30 to 40 minutes, until the top is golden and bubbly and the potatoes are tender but not mushy.

Notes

Parboil the sliced potatoes for 8 minutes before baking if you want a faster total cooking time. Try substituting Gruyere with sharp cheddar or Fontina for a different flavor profile. Let the casserole rest for 10–15 minutes before serving to allow the sauce to thicken.

• Prep Time: 20 minutes
• Cook Time: 100 minutes
• Category: Side Dish
• Method: Baking
• Cuisine: American